Panzanella

Ingredients

• 200 g old ciabatta bread
• 400 g Tomatoes
• 2 stalks celery
• 1 Red Onion
• 2 tbsp parsley (finely chopped)
• 2 tbsp basil (finely chopped)
• 2 Garlic cloves
• 3 tbsp red wine vinegar
• Salt
• Pepper (freshly ground)
• 5 tbsp olive oil
• 4 hard‑boiled eggs
• 80 g Black olives
• 1 tbsp capers
• 2 tbsp pesto

Instructions

1. 1.

   Cut the bread into cubes. Wash, quarter, core, and slice the tomatoes into strips. Clean and thinly slice the celery. Peel and cut the onion into thin rings. Mix everything with the herbs.

2. 2.

   Peel and chop the garlic. Whisk together vinegar, salt, pepper, then stir in the oil. Add capers and olives to the salad, mix well, and refrigerate for about 1 hour.

3. 3.

   Taste before serving, then arrange the salad on plates, drizzle with a little pesto. Peel, quarter, and scatter the eggs over the salad.