![Maharishi Ayurveda Europe B.V. [DE]](http://maharishiayurveda.de/cdn/shop/files/mape_logo_85x_2x_4fa3ad6c-821a-4738-8803-0b9e4fbd888e.webp?v=1776845850&width=150){kind=logo}
![Maharishi Ayurveda Europe B.V. [DE]](http://maharishiayurveda.de/cdn/shop/files/mape_logo_85x_2x_4fa3ad6c-821a-4738-8803-0b9e4fbd888e.webp?v=1776845850&width=600){kind=logo}
Panzanella - Italian Bread Salad
2026 August 11
Ingredients
- 100 g wholemeal spelt bread, wholemeal spelt toast … from the day before (not sourdough bread)
- ½ cucumber
- fresh basil
- 200 g cherry tomatoes
- a handful of rocket
- olives
Preparation
Coarsely crush the fennel seeds. Cut the bread into 2 x 2 cm cubes and toast them with the fennel in a frying pan without any fat until crispy. Mix together the ingredients for the marinade (excluding the oil). Place the crispy bread cubes in a large bowl and pour the marinade over them.
Leave to stand for 15 minutes. Cut the tomatoes and cucumber into 1-centimetre pieces. Add the vegetables, olive oil, rocket and basil leaves to the bread cubes and mix everything together gently. Season to taste with salt, pepper and, if desired, a little vinegar.
