Bread Salad – Panzanella

For the bread salad, first put the bread in a deep dish and soak it with 400 ml of water and half of the vinegar.

Clean the spring onions and cut them into slices with part of the greens. Rinse the tomatoes and cut them into eighths, peel the cucumber, cut it in half, remove the seeds and cut it into cubes. Peel the garlic cloves and crush them finely with sea salt.

Squeeze the bread well, roughly chop it and put it in a large enough bowl with the prepared vegetables.

Thoroughly mix the remaining olive oil, vinegar, salt and pepper and dress the leaf salad with it. Allow to infuse well and mix with freshly chopped parsley and basil. Serve the bread salad.

Preparation Tip:

For example, the bread salad can be served as an appetizer or as a main course in the summer.

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