Panzanella

Ingredients

• 800 g old white bread (from yesterday)
• 2 Spring Onions
• 4 tomatoes
• 1 cucumber
• 1 yellow bell pepper
• 4 tbsp olive oil
• 6 tbsp white balsamic vinegar
• Salt
• ground pepper
• a pinch of sugar
• 1 Garlic clove
• 1 handful Arugula
• 2 Tbsp capers (jar)

Instructions

1. 1.

   Step 1

2. 2.

   Cut the bread into slices and toast them in a toaster. Then cube them about 4 cm.

3. 3.

   Step 2

4. 4.

   Place the cubes in a bowl and pour approximately 200 ml lukewarm water over them. Set aside.

5. 5.

   Step 3

6. 6.

   Wash, trim, and slice the spring onions into thin rings.

7. 7.

   Step 4

8. 8.

   Wash the tomatoes, halve them, remove the stem ends, scoop out the seeds, and cut the flesh into strips.

9. 9.

   Step 5

10. 10.

    Wash the cucumber, halve it lengthwise, scoop out the seeds with a spoon, and cube it about 1 cm.

11. 11.

    Step 6

12. 12.

    Wash the bell pepper, halve it, remove the seeds, white membranes, and stem. Dice the flesh into small cubes.

13. 13.

    Step 7

14. 14.

    For the dressing whisk together oil, vinegar, salt, pepper, and sugar in a bowl.

15. 15.

    Step 8

16. 16.

    Peel the garlic clove, press it into the dressing, and taste for seasoning.

17. 17.

    Step 9 and 10

18. 18.

    Wash the arugula, shake dry, and chop finely. Combine with drained capers and the remaining vegetables in a large salad bowl. Add the bread, mix well, adjust seasoning, and serve.