Panzanella

Ingredients

• 1 bunch Basil
• 1 bunch parsley
• 2 Garlic cloves
• 1 Red Onion
• Lemon (juice)
• 1 tbsp capers
• Salt
• Pepper (freshly ground)
• 0.5 tsp mustard
• 6 tbsp Olive oil
• 0.5 toscano farmhouse bread (or whole‑grain baguette)
• 3 tomatoes
• 0.5 cucumber salad
• 1 stalk Celery
• 0.5 romaine and batavia lettuce (each)

Instructions

1. 1.

   Wash herbs, shake dry and finely chop leaves. Peel garlic and onion. Set one garlic clove aside. Finely mince the second garlic clove with the onion and blend with basil, parsley, lemon juice, capers, salt, pepper, mustard and 5 tbsp oil; season to taste.

2. 2.

   Cut the baguette into bite‑size cubes, place on a baking sheet and roast in a preheated oven at 220 °C (middle rack) for about 5 minutes. Remove and set aside.

3. 3.

   Wash tomatoes, cucumber and celery. Trim stems from tomatoes and cut into large pieces. Peel cucumber, quarter lengthwise and cut crosswise into chunks. Slice celery thinly. Mix vegetables with the herb sauce.

4. 4.

   Wash salad leaves, trim, dry by spinning and tear into bite‑sized pieces.

5. 5.

   Heat remaining oil in a pan, press in garlic, add bread cubes and roast 1–2 minutes, season with salt and pepper, then remove from heat. Fold bread cubes and salad leaves into the herb‑vegetable sauce and serve.