John Myers
Tomato Bread Salad Panzanella
The perfect tomato bread salad panzanella recipe with a picture and simple step-by-step instructions.
- 150 g Bread from the day before – sliced
- 1 kg Tomatoes – whoever has can also use colored ones
- 1 Red onion – finely diced
- 2 Pc. Garlic cloves
- 2 tbsp Capers
- Basil leaves plucked into pieces
- 3 tbsp Bassalmico
- 3 tbsp Olive oil
- Sea-Salt
- Black pepper from the mill
- Preheat the oven to 170 degrees C, cut the bread into pieces (2×7 cm). I debarked the toast and cut it into cubes, toasted it in the pan with a little oil and let it cool.
- Wash tomatoes, cut in half or quarter, put in a bowl with onion, garlic, capers, olive oil, salt and pepper and mix with the toasted bread.
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