Panzanella

Ingredients for 8 servings:

• 400 g ciabatta from the previous day
• 1 onion(s), red
• 75 ml vegetable stock
• 4 tbsp balsamic vinegar
• 1 bay leaf
• 225 ml olive oil
• 2 garlic cloves
• 3 bell peppers, yellow, green, red
• 30 cherry tomatoes
• 2 spring onions
• 95 g capers
• 70 g olives, black
• 6 tbsp basil, fresh
• Black pepper, freshly ground
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

Mediterranean bread salad from Tuscany

Peel the onion, slice it into thin strips, and bring it to a boil in a small saucepan with the vegetable stock, ½ tablespoon of vinegar, and the bay leaf. Remove from the heat and let it cool completely. Add the oil and remaining vinegar. Peel and press in the garlic, then season with salt and pepper. Cut the bread into very thin slices/pieces and place in a salad bowl, including the breadcrumbs. Remove the bay leaf and drizzle the dressing over the bread and let it soak for 10 minutes. Slice the bell peppers, dice the tomatoes, and thinly slice the spring onions, then add them to the bread along with the capers and olives. Let it marinate for 20 minutes. Finally, roughly tear the basil and add it to the salad, then season the salad with salt and pepper.