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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Tasse | Basic raw tomato sauce |
| 1 mittel | Cucumber, seeded and sliced in 1-16-inch a; cut in half |
| 1 | Bulb fennel, cut in half and sliced into; 1/8-inch half moo |
| 3 Tasse | S cubed day old bread; ( crusty peasant loaf ) |
| 6 x ca. 30 g | olive oil extra virgin |
| 4 x ca. 30 g | balsamic vinegar |
| 2 Esslöffel | Capers, ; drained of brine |
| 1/2 mittel | red onion thinly sliced |
| 1 | Red bell pepper, cored, seeded and sliced; 1/8-inch l |
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In a large mixing bowl add basic raw tomato sauce, cucumber, fennel and cubed bread. Toss to mix.
Pour olive oil and vinegar over the mixture and toss again. Add capers, red onion and bell pepper, toss once again.
The entire process takes no more than 5 minutes. The panzanella may be served immediately or an hour later. As time passes the salad becomes softer in texture.
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