Panzanella

Ingredients for 2 servings:

• 250 g panini, ciabatta or similar
• 2 large beefsteak tomatoes, ripe
• 2 spring onions
• 1 bell pepper(s), yellow
• 4 tomatoes, semi-dried, pickled
• 1 tbsp capers
• 2 cloves garlic, young, fresh
• 2 stalks of basil, approx. 15 leaves
• 2 sprigs of parsley
• 3 tbsp white wine vinegar
• 1 tbsp balsamic vinegar
• 6 tbsp olive oil
• Salt and pepper, from the mill
• 1 handful of arugula

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Tuscan bread salad

Cut the white bread into approximately 2-centimeter pieces. It’s best to cut them the day before and let them dry slightly. We prefer to toast the freshly cut stale white bread pieces in olive oil until crispy; this way the bread stays nice and crisp even after an hour and has a wonderful toasted flavor. Cut the tomatoes into eighths and cut into large pieces. Deseed and dice one bell pepper. Finely slice the spring onions. Mix the peeled garlic clove, capers, and sun-dried tomatoes with a little oil from the pickled tomatoes and chop finely. Place everything in a large bowl. Add the bread cubes to the vegetables. Drizzle with olive oil, white wine vinegar, and balsamic vinegar, and mix well. Roughly chop the herbs and toss them into the salad. Season with salt and pepper and refrigerate for about 1 hour. Before serving, tear the fresh, crunchy arugula into pieces and toss them into the salad. Season again with salt and pepper, if desired.