Panzanella

Von Andy Cooks · 15 Min.

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Zubereitung

1. Preheat the oven to 180°C (350°F).
2. Tear the stale bread into bite-sized pieces, toss with olive oil and a pinch of salt, and spread on a baking tray.
3. Bake for 10–12 minutes, until golden brown and thoroughly toasted. Let cool.
4. Slice the tomatoes into mixed sizes and shapes, season with salt, and leave for 10 minutes to release some juice.
5. Finely grate the garlic into a large bowl and add the sliced red onion.
6. Add the tomato juices, red wine vinegar, a pinch of salt and some black pepper. Mix well, then whisk in 1 tbsp olive oil.
7. Add the tomatoes, torn basil and cooled toasted bread. Toss until the bread is well coated with the dressing.
8. Transfer to a serving platter and finish with a drizzle of olive oil and a few extra basil leaves.

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