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Easy Peasy Summer Panzanella (perfect for leftovers!)

Salads are great yeah, but bread salads... oh damn - these are another level of great! Filling, healthy and SO damn much flavour - just super super good! And this recipe also is SO easy to make, simply a must make!

Course Main Course, Salad, Side Dish
Cuisine Italian
Prep Time 10 Minuten
Cook Time 10 Minuten
Optional: resting time 20 Minuten
Total Time 20 Minuten
Servings 2 servings

What you will need

  • 300 g bread something fluffier like foccacia, (whole wheat) baguette, or similar - it does not have to be fresh
  • 2 tbsp olive oil
  • 1 cucumber
  • 250 g cherry tomatoes
  • 1 bell pepper
  • 250 g chanterelle mushrooms (optional)

For the dressing:

  • 2 tbsp olive oil
  • 1 tsp mediterranean herbs
  • 1/2 lemon juiced
  • 1/2 tsp Dijon Mustard
  • fresh salt & black pepper
  • 1 tsp honey

How to

  1. Start by chopping the bread into about 2cm sized pieces. Mix with the olive oil and some salt. Add to a hot pan, and fry for about 3 minutes on each side ontil golden brown and toasted.

  2. In the meantime peel the cucumber, cut in half lengthwise, remove the flesh and cut into 0.5cm thin slices. Half the cherry tomatoes and dice the bell pepper.

  3. Clean the mushrooms, if they are large also half them, and fry them in some olive oil.

  4. Add everything to a bowl, combine the ingredients for the dressing and toss everything together.

  5. Divide onto bowls and serve with some fresh basil. Serve and enjoy!