Panzanella

Summary

Ingredients

• 250 g white bread (panini, ciabatta or similar)
• 2 large beefsteak tomatoes, ripe
• 2 spring onion (s)
• 1 bell pepper (s), yellow
• 4 tomato (s), half-dried, pickled
• 1 tablespoon capers
• 2 cloves garlic, young, fresher
• 2 stems basil, approx. 15 leaves
• 2 stalks parsley
• 3 tablespoon white wine vinegar
• 1 tablespoon balsamic vinegar
• 6 tablespoon olive oil
• Salt and pepper, from the mill
• 1 handful rocket

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Instructions

1. Cut the white bread into pieces about 2 centimeters in size. It is best to cut it a day in advance and let it dry. We prefer to roast the freshly cut stale pieces of white bread in olive oil, then the bread stays nice and crunchy even after an hour and it has a great toasted taste.
2. Eight the tomatoes and cut them into large pieces. Core and dice one bell pepper. Cut the spring onions into thin rings. Mix the peeled clove of garlic, capers and sun-dried tomatoes with a little oil from the pickled tomatoes and chop finely. Put everything together in a large bowl.
3. Add the bread cubes to the vegetables. Pour olive oil, white wine vinegar and balsamic vinegar over everything, mix well. Roughly chop the herbs and mix with the salad. Season with salt and pepper and put in the fridge for about 1 hour.
4. Before serving, cut up the fresh, crunchy rocket once and mix it with the salad. If necessary, season again with salt and pepper.

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