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Recipe of the month: Panzanella

The hot season of the year is coming and the best thing to eat is a fresh salad. We present a Mediterranean recipe for a fresh, healthy and quick salad with your favorite brot. bread:


1 bread, fresh or older, 3 tbsp olive oil, 250 g cocktail tomatoes, 1 cucumber, 1 glove of garlic, 1 small handful of basil chopped, 3 teaspoons dried Italian herbs or fresh herbs according to your own taste, salt, pepper, 2 loaves of mozzarella.

Dice the bread, heat 2 tablespoons olive oil in a large pan and toast the bread cubes over medium heat until crispy. Turn again and again.

Wash tomatoes and the cucumber, halve the tomatoes and remove the cucumber seeds with a small spoon. Dice the cucumber.

Finely chop the garlic clove. Mix in the remaining olive oil herbs, salt and pepper. Add tomatoes and cucumber cubes to the dressing and mix well.

Drain the mozzarella and tear into pieces with your fingers, add to the salad.

Layer the bread cubes and the lettuce alternately on a large platter. Sprinkle with basil leaves.

If you like, you can add a bit of lemon juice.

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