Panzanella salad

Name: Panzanella salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g cherry tomatoes; 4 red onions; 1 Cucumber; 1/2 bunch Parsley; 120 g Caper apples; 4 TABLESPOONS Red wine vinegar; 2 TABLESPOONS demerara sugar; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 250 g) Baguette bread

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

200 g cherry tomatoes
4 red onions
1 Cucumber
1/2 bunch Parsley
120 g Caper apples
4 TABLESPOONS Red wine vinegar
2 TABLESPOONS demerara sugar
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 250 g) Baguette bread

Directions

1
Wash and halve the tomatoes. Peel onions and cut into fine rings. Wash and clean the cucumber and slice it into longish slices. Wash parsley and shake dry. Drain caper apples on a sieve.
2
Mix vinegar, sugar, 1 tablespoon water and oil. Season with salt and pepper. Arrange vegetables on a tray. Drizzle with some vinaigrette. Add the rest of the vinaigrette. Roughly pluck half the baguette and pour over the salad.
3
Add the rest of the baguette.