The dish that shatters the myth that salad isn't filling. Crispy bread cubes meet the juice of summer tomatoes; they don't get soggy or lose their flavor.
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Brief Description: Don't say "bread in salad?", Italians know this very well! Using BÄKKER High Protein Breads, we turn the classic Panzanella salad into a main meal that nourishes your muscles and keeps you full for a long time. Bread cubes that soak up the fresh juice of summer tomatoes and olive oil dressing but retain their crispiness... The freshest and most enjoyable dish to make on hot days.
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Ingredients:
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2 thick slices of BÄKKER High Protein Bread (1-2 days old, slightly stale bread gives much better results)
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2 large, juicy Field Tomatoes (cut into large cubes)
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1 Çengelköy Cucumber (sliced into rings)
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Half a Red Onion (very thinly sliced)
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1 handful of fresh Basil leaves
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1 ball of fresh Mozzarella cheese (optional, for extra protein)
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For the dressing: 3 tablespoons Extra Virgin Olive Oil, 1 tablespoon Grape or Apple Vinegar, 1 crushed garlic clove, sea salt, black pepper.
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How to Make:
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Crouton Preparation: Cut the BÄKKER bread into large cubes. Toast them in a pan or oven without any oil until they are completely hardened and crispy. (The crispier the bread, the better it will absorb the dressing without getting soggy).
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Vegetables: Place the chopped tomatoes, cucumbers, and red onions in a large salad bowl.
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Dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, salt, and black pepper. Pour this dressing over the vegetables and toss to combine. Let it sit for 5 minutes for the tomatoes to release their juices.
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Combine: Add the crispy BÄKKER bread cubes and fresh basil leaves, roughly torn by hand, to the salad. If using, add the mozzarella balls.
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Resting (Important): Gently mix all the ingredients. Let it rest at room temperature for 10-15 minutes before serving so that the bread can lightly soak up that delicious tomato and olive oil juice.
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