Panzanella

Ingredients

• 250 g white bread
• 150 ml olive oil
• 250 g tomatoes
• 2 Bell peppers
• 4 Spring Onions
• 1 Garlic clove
• 1 tbsp basil
• 1 tbsp capers
• 100 ml vegetable stock
• 6 tbsp red wine vinegar
• 2 Bay leaves
• 1 tsp sugar
• Salt
• black pepper (freshly ground)
• basil (for garnish)

Instructions

1. 1.

   Cut the white bread into cubes about 1.5 cm thick. Heat 70 ml olive oil and toast the bread cubes in it, then let them cool.

2. 2.

   Briefly blanch the tomatoes, peel, quarter, deseed and dice them. Wash, trim, halve, deseed the bell peppers, remove all white membranes and cube them. Trim and wash the spring onions, cut into rings. Peel the garlic and press through a press. Combine all prepared ingredients with the capers and 1 tbsp olive oil in a bowl and mix well.

3. 3.

   Bring the stock, vinegar, bay leaves, sugar, salt and pepper to a boil, remove from heat, let cool slightly, discard the bay leaves and whisk in the remaining olive oil. Pour the warm dressing over the salad, combine, and serve garnished with basil.