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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Mix the tomatoes, garlic, herbs, oil and salt in a bowl, cover and leave to absorb for approx. 10 mins. Pour off the resulting juice and set aside. Return the panzanella mixture to the bowl.
Mix the bread with the reserved juice from the panzanella mixture, spread on a baking tray lined with baking paper.
Approx. 10 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool on the tray.
Add the cucumber, celery, onion, dried tomatoes, vinegar and oil to the bowl containing the panzanella mixture. Add the bread, mix well. Cover and allow the panzanella to infuse in the fridge for approx. 30 mins. prior to serving.
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