Panzanella à la catkelly

Ingredients for 4 servings:

• 2 bell peppers, red and yellow
• 400 g white bread, Italian
• 350 g beefsteak tomatoes, e.g. B. Coeur de beuf
• 3 spring onions
• ½ bunch flat-leaf parsley
• 1 bunch of basil
• a few sprigs of peppermint
• 2 thick garlic cloves
• 5 tbsp white wine vinegar
• 10 tbsp olive oil, high quality
• 1 bay leaf, tear slightly at the edges

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 35 minutes

Italian bread salad, vegetarian

Cut the bread into slices the day before and remove the crusts. Let them dry. The next day, bring about 125 ml of water to a boil with the vinegar and bay leaf. Once cooled, pour over the bread slices. Make sure they are only moistened and do not become soggy. Squeeze the bread dry if necessary. Cut the vegetables into small pieces and finely chop the parsley. Finely chop or press the garlic and place everything in a large bowl with the olive oil. Tear the bread into pieces and add it as well. Season with salt and pepper. Refrigerate for about 1 hour. Before serving, finely chop a few peppermint leaves and scatter over the salad. Do the same with the basil. This is our absolute favorite summer salad for grilling.