Panzanella with lentils, yellow peppers and mozzarella

Name: panzanella with lentils, yellow peppers and mozzarella
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 2 ciabatta; 2 Red onion; 4 vine tomato; 2 yellow bell pepper; 15 g fresh parsley; 100 g capers; 180 g green olives without seeds; 400 g canned lentils; 60 g balsamic vinaigrette; 200 g radicchio salad mix; 2 bulb buffalo mozzarella; 5 el mild olive oil

Italian salad with crispy ciabattina, red onion, tomato, yellow pepper, parsley, capers, green olives, lentils and buffalo mozzarella.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Tear the ciabattinas into 2 cm pieces and spread over a baking sheet covered with parchment paper. Bake until golden brown and crispy in the middle of the oven for about 15 minutes. Allow to cool.
In the meantime cut the onions into wafer-thin rings, put in a bowl and pour boiling water over it. Let alone until use.
Cut the tomatoes into pieces. Halve the peppers, remove the stalk and seed lists, cut the flesh into pieces of 2 cm.
Slice the parsley. Let the capers and olives drain.
Rinse the lentils in a colander under cold running water and allow to drain well.
Mix with the toasted bread, the balsamic vinaigrette, parsley, onion rings, tomatoes, peppers, olives, capers and the lettuce.
Divide the salad over a large dish and divide the mozzarella into pieces. Drizzle with oil and season with salt and pepper.