Panzanella with mini mozzarella

Name: panzanella with mini mozzarella
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 French chip off bread; 5 el (olive oil; 1 toe garlic; 250 g Cherry tomatoes; 1 cucumber; 1 small red onion; 225 g watermelon pieces; 2 el balsamic vinegar; 150 g mini mozzarella; 75 g parma ham

Panzanella, or bread salad, with French baguette, garlic, cherry tomatoes, cucumber, red onion, watermelon, balsamic vinegar, parma ham and mini-spinach balls.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C. Tear the baguette into pieces of 3 cm and spread over a griddle covered with parchment paper.
Put the oil in a bowl. Press half of the garlic over the oil, add pepper and salt if necessary and stir.
Sprinkle the bread with the garlic oil and bake in the middle of the oven for 15 minutes until golden brown and crispy. Spoon halfway. Allow to cool.
Meanwhile, halve the tomatoes. Halve the cucumber in the length and cut the halves again in the length. Cut into slices of 1 cm.
Chop the onion. Cut the melon into smaller pieces of 2 cm.
Mix the melon with the tomatoes, cucumber, onion, the rest of the olive oil and the vinegar.
Take the bread out of the oven and scoop through the salad. Season with pepper and salt.
Divide the mozzarella balls and the parma ham into florets over the salad.