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Panzanella salad

Salads and Side Dishes


Panzanella salad:

  • 25 dkg stale bread
  • 15 dkg filleted chicken legs
  • 5 tbsp olive oil
  • 1 pinch of salt
  • 1 pinch pepper
  • 1 pcs yellow California peppers
  • 1 pcs courgette (small)
  • 1 pcs aubergine (small)
  • 8 pcs YOOM tomatoes
  • 2 g garlic
  • 1 pcs of purple onion
  • 1 sprig rosemary
  • 10 dkg Mozzarella


  • 1 pinch of salt
  • 1 pinch pepper
  • Juice of 1 lemon
  • 50 ml olive oil


Salads and Side Dishes

Elaboration time

30 min


2 persons





Dice the bread, season with salt and pepper and drizzle with three tablespoons of olive oil.

Toast at 180 degrees for 10 minutes.

Slice the aubergines and fry on both sides in oil.

Remove and fry the diced meat in the same pan, adding the garlic and rosemary.

Chop the courgettes, peppers, YOOM tomatoes, red onions and aubergines into large pieces.

Mix together and add the meat and the bread.

Mix the dressing and pour over the salad.



Origin: Hungary