Panzanella (bread salad)

Name: panzanella (bread salad)
Cook time: 20 min
Total time: 95 min
Yield: 8
Cuisine: Italian
Ingredients: 1 ciabatta; 2 toe garlic; 180 ml extra virgin olive oil; 2 Red onion; 200 ml Red wine vinegar; 4 el capers; 4 broken Tasty vine tomato; 30 g fresh basil; 1 el extra virgin olive oil

Tuscan bread salad of capers, tomato and basil

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 140 ° C.
Tear the bread into 2 cm pieces. Slice the garlic and spread with the bread over a baking sheet covered with parchment paper.
Sprinkle with the oil and bake for about 25 minutes in the oven. Take out of the oven.
Cut the onion into thin rings and mix with the vinegar and capers. Leave covered for 20 minutes outside the refrigerator.
Let the onion and capers drain in a colander and collect the vinegar.
Cut the tomatoes into pieces and mix with the basil and onion and capers in a large bowl.
Add the bread to the dish, drizzle with 4 tbsp of the vinegar collected and leave covered for 30 minutes outside the refrigerator. Spoon halfway.
Season the panzanella with pepper, salt, the vinegar collected and the oil. Sprinkle with the basil and serve immediately.

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Nutrition

320Calories

Sodium16% DV375mg

Fat37% DV24g

Protein8% DV4g

Carbs7% DV21g

Fiber12% DV3g

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