Spanish Bread Salad


A boost of freshness from Spain: fennel, cucumber, onion, fresh and dried cherry tomatoes, golden chunks Cereale del Maestro Panettiere Vital and olè! Your delicious Spanish bread salad is ready.


7 slices Cereale del Mastro Panettiere / Flerkorn / Maestro Cereale
a little bit of olive oil
2 Fennel tubers
4 sun-dried tomatoes
50 g olives
1 red onion
1 cucumber
5 tomatoes
1 bunch rocket
½ lemon
1 pinch/es of salt and pepper
a little bit of balsamic vinegar


  • In an oven preheated to 180°C, warm a little olive oil in a skillet.
  • Add the chunks of Cereale bread and stir to coat with the oil.
  • Cook the chunks for about ten minutes, stirring occasionally until they are lightly golden.
  • Slice the fennel and marinade with a little lemon juice and olive oil to prevent it from discolouring.
  • Slice the cucumber and the dried and fresh tomatoes and finely slice the onion into rings.
  • Toss the fennel, onion rings, cucumber, rocket leaves, olives and tomatoes in a large bowl and mix well.
  • Add salt, pepper, olive oil and vinegar. Garnish with the golden Cereale bread chunks.           
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