You’ll NEVER throw away stale bread again – Panzanella Recipe!

🥖 Panzanella – Italian Bread Salad

Serves 2

Ingredients:
• 1 ciabatta or other bread (preferably a day old)
• 5 tbsp olive oil (2 tbsp + 3 tbsp)
• 250 g mixed cherry tomatoes
• 3 mini cucumbers
• 1–2 garlic cloves (finely chopped or pressed)
• A small handful of chopped basil
• 3 tsp dried Italian herbs (or rosemary, marjoram, and oregano)
• ½ tbsp salt
• Optional: rosemary, pepper, sesame seeds
• 2 balls of mozzarella
• 1 tbsp balsamic vinegar
• 1 garlic clove

Preparation:
1. Prepare the bread: Cut the ciabatta into 2 cm cubes. Place them on a baking sheet lined with parchment paper, drizzle with 2 tbsp olive oil, and toast in a preheated oven at 200 °C (top/bottom heat) for about 9–10 minutes until golden brown and crispy. Let cool.

2. Prepare the vegetables: Wash the tomatoes and halve or quarter them depending on size. Peel the cucumbers, halve them lengthwise, and cut into cubes. Peel the onion and slice into thin rings. Pluck and roughly chop the basil leaves. Pluck and finely chop the rosemary.

3. Prepare the dressing: In a small bowl, mix 3 tbsp olive oil, 1 tbsp balsamic vinegar, and the finely chopped garlic clove. Season with salt and pepper.

4. Assemble the salad: In a large bowl, combine the toasted bread cubes, tomatoes, cucumbers, onion, and basil. Add the dressing and gently mix so the bread absorbs the vinegar and oil without becoming too soft.

5. Add mozzarella: Drain the mozzarella and tear into pieces with your fingers. Add to the salad.

6. Let it rest: Allow the salad to sit at room temperature for about 20–30 minutes to let the flavors meld. Adjust seasoning with salt and pepper before serving.

Enjoy your meal!

Hey friends, today we’re showing you a recipe
to bring old bread back to life. Cut the bread into cubes,
approximately 2 cm in size. With olive oil,
we give the bread new life. Salt is essential. Mix well. And again, olive oil. Spread the bread cubes on a tray
lined with baking paper. Into the oven for about 9–10 minutes
at 200 °C. This time we chose
mini cucumbers. 250 g of cherry tomatoes. Half a red onion. Basil – the king of Italian herbs. A fresh onion,
but optional and not traditional. Mozzarella, of course,
must be included. Our secret ingredient:
rosemary. A splash of balsamic vinegar
adds soul to the dish. More olive oil.
There’s never enough… One or two garlic cloves
to keep the spirits away. Don’t forget the rosemary. Salt and pepper to taste. Give it all a good mix
one last time. Sesame isn’t for everyone,
but Yesim loves it. Thanks for watching,
see you next time!