Ingredients
-
3 to 4 pulpy tomatoes
-
300g stale bread
-
1 small red onion
-
1/2 cucumber
-
some basil leaves
-
salt
-
pepper
-
3 tbsp olive oil
-
1 1/2 tbsp vinegar
-
black olives
Directions
Want to reduce your food waste? Reuse your leftover stale bread and make the Italian bread salad “Panzanella”. Discover the simple recipe here.
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Ingredients
Adjust Servings:
| 3 to 4 pulpy tomatoes | |
| 300g stale bread | |
| 1 small red onion | |
| 1/2 cucumber | |
| some basil leaves | |
| salt | |
| pepper | |
| 3 tbsp olive oil | |
| 1 1/2 tbsp vinegar | |
| black olives |
NOTE: the recipe ingredient amounts are not suitable for the Mini Breadmaker SD-PN100
Steps
|
1
|
Cut the bread into small cubes/pieces. Put them on a plate and soak in 150 ml of water. Let them soak for thirty minutes. |
|
2
|
Cut the tomatoes into quarters and the cucumbers into cubes. Peel the onion and dice it finely. |
|
3
|
In a salad bowl, prepare the dressing by mixing together the vinegar, oil, salt and pepper. |
|
4
|
Squeeze the bread pieces and put them into the salad bowl. Add the vegetables and mix well. Place it into the fridge for at least 1 hour. Serve with basil leaves and black olives. |
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