Spanish Bread Salad

Tags: Fingerfood Salad Vegetarian World cuisine
15

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.

Ingredients

7 slices
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

Preparation

  • 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.           
  • Allergene_Milk
  • Allergene_Egg

At a glance

Preparation time
30 min
Temperature
180°C
Difficulty
easy
Servings
4

Nutritional information

per 100g
protein 2g
fat 10g
carbs 11g
kcal 136
kj 574