Easter Salad Recipe

kleinermann web design wishes a Happy Easter to all it’s clients. Enjoy the long weekend with family, friends  and good food!

If you’re running out of ideas for recipes, have a look at www.lovemysalad.com for daily inspirations. Todays Salad Of The Day:

Panzanella with tricolor lettuce

The recipe for this delicious Italian bread salad is brought to you by Restaurant Rossio in Delft, the Netherlands. Happy Easter!


  • 1 fancy or Salanova lettuce head, preferably with bi-color leaves (or use a quality lettuce salad mix)
  • 20 cherry tomatoes (preferable super sweet honey cherry tomatoes)
  • 1 red onion
  • 2 hands of basil
  • 1 hand of black olives, pitted
  • Firm ‘continental style’ bread for the croutons
  • Parmesan cheese

Dressing Ingredients

  • Extra Virgin olive oil
  • Red wine vinegar
  • Pepper and salt
  • Preparation

Cut the bread in cubes, sprinkle them with a little bit of sugar and place them in a pre-heated oven for 15-20 minutes (190 degrees)
Cut the leaves of the lettuce
Cut the cherry tomatoes
Cut the onion in thin rings
Add the basil leaves , do not cut them
Mix the ingredients in a bowl
Flavor with some oil and vinegar
The taste of vinegar should be really there, may taste a bit sour
Sprinkle with a bit of pepper, salt and grated Parmesan
You can use a peeler to create nice grated Parmesan
Mix the croutons through the salad

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