Bread salad is one of our favorite summer dishes. 3 great Panzanella recipes that you are guaranteed to conjure up again and again for your guests or the family!
Italian Bread Salad
For 4 people:
- 150 g of ciabatta from the previous day
- 4 tablespoons of olive oil
- 500 g of mixed tomatoes (e.g. ox heart, colored tomatoes, cherry tomatoes)
- 50 g of black olives
- ½ red onion
- 50 g of caper apples
- 2 tablespoons of white balsamic vinegar
- 1 teaspoon capers
- 1 clove of garlic
- salt
- ½ bunches of basil ½ bunches of mint leaves
Cut bread into 2 ½ cm thick slices, rub in on both sides with 1 tablespoon of olive oil and fry all around in a pan until crispy, then cut into bite-size pieces. Cut the tomatoes into rough cubes. Core the olives and chop them roughly. Cut the red onion into fine strips. Mix the bread, tomatoes, olives, onion, and capers in a bowl. For the dressing, finely puree 3 tablespoons of olive oil, balsamic vinegar, capers, peeled clove of garlic, and ½ teaspoon of salt. Fold in with the basil and mint leaves under the salad.
Tip: If you like, you can add diced mozzarella and roasted pine nuts!
Bread Salad With Watermelon And Cucumber
For 4 people:
- 300 g of white bread from the previous day
- 500 g of watermelon (as few seeds as possible)
- 1 cucumber
- 1 red chili
- 2 handful of fresh Thai basil
- 2 thumb-sized pieces of ginger
- 4 tablespoons rice vinegar
- 3 tablespoons soy sauce
- Juice of half a lime
- pepper
- 3 tablespoons cashew nuts
Preheat oven to 200 degrees. Dice the ciabatta, place on a baking paper tray, and drizzle with olive oil. Roast in the oven for about 15 minutes, mixing occasionally. Halve the watermelon in the meantime and use a ball cutter to cut small balls from the pulp. Catch the escaping juice for the vinaigrette. Peel and roughly dice the cucumber. Chop the chili finely and mix everything with the basil leaves in a salad bowl. For the vinaigrette, peel and finely chop the ginger and mix with rice vinegar, soy sauce, lime juice, and melon juice. Season with pepper. Lift the bread cubes under the salad and drizzle everything with the vinaigrette. Chop the cashews and spread them over the salad.
Bread Salad With Avocado And Tomato
For 4 people:
- 250 g whole grain bread
- 1 tbsp sesame oil
- 2 avocados
- 300 g cherry tomatoes
- ½ cucumber
- 1 tbsp sesame oil
- 2 tbsp olive oil
- lime juice
- Maple syrup
- Salt
- Pepper
- 1 handful of coriander, mint, and parsley leaves
Preheat the oven to 200 degrees top and bottom heat. Dice the wholemeal bread, drizzle with sesame oil, and roast in the oven for about 15 minutes on a tray covered with baking paper. Stir occasionally. Halve and core the avocados. Dice the pulp. Wash and halve the tomatoes. Wash and dice the cucumber. Mix a vinaigrette from sesame and olive oil, lime juice, maple syrup, salt, and pepper. Mix the bread cubes, avocado
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