Update with new pictures, new text and even simpler recipe. ♥
Okay, can we talk? I have just had a crush on the summer and live from morning beach walks, sunny coffee dates and Panzanella all day every day.
We speak of Italian bread salad packed with crunchy cucumbers, fruity-sweet tomatoes, creamy mozzarella and decadently plenty of olive oil roasted chiabatta cubes. Just because summer is and we can. In addition, there is wonderfully velvety Knobi olive oil dressing and I swear, with this darling even the perfect summer day is a little better.
So friends, let’s do this!
First things first: For this recipe you only need a pan , a bowl and 30 Minutes time. Also mega: The bread salad makes really nice full, but is not too heavy in the stomach due to vegetables and olive oil Knobi dressing. He is also great for evenings with an acute lack of culinary pleasure, as we only need to cut a bit and crush a bit.
Sounds good? Then let’s get started!
Panzanella – Here’s how it works
For your Italian bread salad, you’re the first to take care of your bread. You dice the Chiabatta and fry it in neat olive oil nice golden brown and crispy. In the meantime, make the vegetables, pluck the mozzarella into pieces and stir the dressing. Now you just have to pile bread and salad on a large platter and sprinkle everything with basil leaves, done.
Here are some more tips to make sure your salad is guaranteed to be perfect:
- You can use wonderfully dry chiabatta or stale bread rolls for this.
- I love the combination of tomatoes and cucumbers for the salad. But pepper pieces are also wonderful, for example.
- If you want to be on the safe side with garlic technology, just like the Turkish pasta with hack and yoghurt sauce , you can briefly garnish the garlic for dressing in olive oil. Arrivederci garlic flag I say only.
- Instead of mozzarella, Burrata tastes bombastic.
I hope you will love this recipe!
- Super simple.
- Crunchy and fresh.
- Packed with cool vegetables, crunchy chiabatta cubes and creamy mozzarella.
- Ready in 30 minutes.
You tried this recipe? Then let me know! Comment, rate and do not forget to tag your photo on Instagram with #kochkarussell . Thank you, dear ones!
Looking forward to the perfect summer salad? Panzanella is the answer! This simple recipe is crunchy, crisp, refreshing and the perfect dinner. So easy and SO good!
Portions : 2 Large Portions
calories per serving : 697 kcal
colorful cocktail tomatoes
clove of garlic
small handful of basil
[19459001 ] Roll the ciabatta. Heat 2 tablespoons of olive oil in a large pan and roast the ciabatta cubes in medium heat until they are crispy. Turn over and over again.
Wash tomatoes and cucumber. Halve tomatoes. Remove the cucumber seeds with a small spoon. Toss the cucumber.
Finely chopping garlic clove. Mix with the remaining olive oil, herbs and salt and pepper. Add tomatoes and cucumber cubes to the sauce and mix well.
Drain the mozzarella and pluck it into pieces with your fingers. Add to the salad.
Alternate ciabatta cubes and lettuce layers on a large plate. Sprinkle with basil leaves.