A few weeks ago I was invited to a bread tasting at the family-run Hamburg company Steinmetz, which is the oldest bread maker in Germany! I got to try all kinds of bread and ended up making a Panzanella, a hearty and satisfying Mediterranean bread salad. It works great as a side dish at BBQs but can also be enjoyed as a main. I used a dense rye and wheat bread, but I think a white spelt bread would also work well here. Enjoy!

Panzanella

Steinmetz Brot 2  

Panzanella

Rezept drucken
Rezept drucken
Prep Time 10 minutes
Cook Time
Passive Time
ZUTATEN:
  • 50 g arugula
  • 120 g cherry tomatoes
  • 4 sprigs basil
  • 1 red onion
  • 80 g olives pitted
  • 1/2 Avocado
  • 2 tbsp lemon juice
  • 1 tbsp olive oil*
  • salt*
  • pepper*
  • 2 slices dense rye or whole wheat bread
  • extra olive oil*
ANLEITUNG:
  1. Wash and sort arugula and spin dry. Wash, dry, and halve cherry tomatoes. Wash basil and carefully pat dry.
  2. Peel and finely dice onion. Cut olives into rings. Cut avocado lengthwise, turn halves against each other and separate like so, remove pit, score and spoon out flesh and drizzle with lemon juice to keep it from turning brown.
  3. Toss together arugula, cherry tomatoes, basil, onion, olives, and avocado. Add olive oil and season with salt and pepper.
  4. Cut the bread into cubes and sauté in a pan in olive oil. Add to salad.
 
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