Rustic Tomato Bread Salad Panzanella - Simple & Mediterranean
A classic rustic tomato bread salad, known in Italy as Panzanella, is the perfect soul food for hot days. As a little cat with a penchant for Mediterranean cuisine, I love this quick salad because it's so wonderfully uncomplicated and captures the flavors of sun-ripened fruits perfectly. This salad is not only healthy and light, but also a great way to turn old bread into a culinary highlight. The combination of savory, toasted bread cubes, juicy tomatoes, and a tangy vinaigrette makes every gourmet heart beat faster. It's a simple, quick meal that works without much effort. Whether you're looking for a quick lunch or want to feel like you're on vacation in the evening – my Panzanella brings Mediterranean flair straight to your kitchen. Grab a bowl, let's purr along, and prepare this summery classic with fresh ingredients easily yourself. Enjoy!
Ingredients
Preparation
Cut the ciabatta bread (150 g) into coarse cubes and toast them in a pan without fat until golden brown – meow, that gives it the right crunch!
Wash the tomatoes (3) and cut into bite-sized pieces, while halving the cucumber (0.5) and cutting it into fine slices.
Peel the red onion (0.5) and slice into thin rings so it isn't too overpowering later.
For the dressing, whisk the olive oil (30 ml) and red wine vinegar (15 ml) vigorously in a small bowl.
Now combine all prepared ingredients in a large bowl and drizzle with the dressing.
Finally, roughly tear the fresh basil (10 g) and sprinkle over the salad, let it sit for a moment, and enjoy.
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