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Spanish Bread Salad

Name: Spanish Bread Salad
Prep time: 30 min
Cuisine: Mediterranean
Ingredients: 7 slices 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

4 people

30 min

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.

Cook

Preparation

in 30 minutes

Temperature

180 °C

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.

Ingredients

slices

Maestro Cereale

a little bit of

olive oil

Fennel tubers

sun-dried tomatoes

olives

red onion

cucumber

tomatoes

bunch