Panzanella tomato salad – Italian bread salad
Ingredients
- 1 baguette
- 4 tomatoes
- 3 peppers
- 1 red onion
- 4 garlic cloves
- 8 tbsp olive oil
- salt, to taste
- pepper, to taste
- 1 tbsp balsamic vinegar
Utensils
- knife
- cutting board
- salad bowl
- pan
- salad servers
Instructions
- Preheat the oven to 200 degrees.
- Cut the baguette into thin slices and place on a baking tray.
- Pre-bake the bread slices in the oven for 5 minutes until crispy.
- Let the bread slices cool slightly and rub with 2 cloves of garlic.
- Into small ones Break into pieces and drizzle generously with olive oil, roast in the oven for 8-10 minutes, stirring occasionally, until golden brown.
- Preheat a pan and add the remaining olive oil.
- Add the chopped onions and garlic and sauté for 2 minutes.
- The tomatoes and cut the peppers into small pieces and mix with the onions and garlic in a salad bowl.
- Add the garlic croutons, season the panzanella salad with salt and pepper, season with balsamic vinegar, stir well and serve.
In addition to tomatoes, panzanella salad can also be prepared with cucumber and mozzarella.
