Panzanella - a mediterranean bread salat

Submitted by IBIS Backwaren from Aachen

Difficulty:
Easy

Preparation time: 20 minutes

Serving size: 4

Ingredients

  • 1 pack of IBIS Panecillos
  • 1 red onion
  • 1 garlic clove
  • 700g multicolored cherry tomatos
  • 1 tablespoon small carpers
  • 3 tablespoons black olives without stone
  • 4 tablespoons balsamic vinegar bianco
  • Salt
  • black pepper from the mill
  • 8 tablespoons aromatic olive oil
  • 1 bunch of rucola
  • 1 bunch of basil

Instruction

1. break the IBIS Panecillos into bite-sized pieces

2. peel the red onion and the garlic. Finely chop the garlic and halve the onion. Then cut it into fine slices.

3. wash the cherry tomatos, pat them dry, cut out the stalks in a wedge shape and then cut the tomatos in half.

4. put the capers in a sieve, rinse and drain them and then cut the black olives in half.

5. mix a dressing with Aceto vinegar bianco, a little salt and pepper (because the Panecillos already have a nice flavour) and olive oil.

6. mix the IBIS Panecillos with onion, garlic, tomatos, olives, capers and the dressing. Cover and leave them to stand for at least 30 Minutes.

7. In the meantime, wash the rucola, spin dry and clean it. Wash the basil, shake it dry and pluck the leaves. Add both to the Panzanella just before serving it, season everything to taste and serve it.