Panzanella with Ciabatta as a fresh summer recipe for warm days, barbecues and light cuisine
Summer Recipe

Panzanella with Ciabatta

Roasted ciabatta cubes briefly pass through with tomatoes, cucumber, red onion, basil and red wine vinegar. The bread is intended to pick up dressing but still retain edges; therefore mix only shortly before serving. Capers, olives or mozzarella expand the panzanella without covering its fresh tomato base.

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Total time 28 min
Calories 410 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Prepare Panzanella with Ciabatta properly

The bread is intended to take in dressing, but still retain edges; therefore mix only shortly before serving. Roasted ciabatta cubes briefly pass through with tomatoes, cucumber, red onion, basil and red wine vinegar. Capers, olives or mozzarella expand the panzanella without covering up their fresh tomato base.

Quick Dinners Mediterranean Cuisine Vegetarian Dinners Lunch

Recipe

Panzanella with Ciabatta

Roasted ciabatta cubes briefly pass with tomatoes, cucumber, red onion, basil and red wine vinegar. The bread is intended to take in dressing, but still retain edges; therefore mix only shortly before serving.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Ciabatta: dice. Tomatoes: cut into pieces. Cucumber: cut into slices. Red onion: cut into rings.

  2. 2

    Prepare

    Roasted ciabatta cubes briefly pull through with tomatoes, cucumber, red onion, basil and red wine vinegar.

  3. 3

    Check for doneness

    The bread should pick up dressing, but still keep edges; therefore mix only shortly before serving.

  4. 4

    Serving

    Mix roasted ciabatta and tomatoes so late that the bread absorbs juice, but still has bite. Add basil and olive oil immediately before dressing.

Kitchen know-how

Tips for Panzanella with Ciabatta

Important for Panzanella with Ciabatta

The bread should pick up dressing, but still keep edges; therefore mix only shortly before serving.

Variations

How to adapt this recipe

Capers, olives or mozzarella expand the panzanella without covering its fresh tomato base.

Nutrition per serving

410kcal
48.0 gCarbohydrates
11.0 gProtein
19.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Panzanella with Ciabatta

Weigh Ciabatta, prepare tomatoes and prepare cucumber separately. Start the main cooking process for Panzanella with Ciabatta only afterwards.

The bread should pick up dressing, but still keep edges; therefore mix only shortly before serving.

Cool panzanella covered with ciabatta. Important for the texture: The bread should pick up dressing, but still retain edges; therefore mix only shortly before serving. Eat leftovers if possible the following day.

Capers, olives or mozzarella expand the panzanella without covering its fresh tomato base.

Keep cooking

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