Mediterranean bread salad with Styrian runner beans and chili butter
A delicious summer salad
This Mediterranean bread salad, inspired by traditional panzanella, brings a fresh, regional upgrade to the table with Styrian runner beans and a spicy chili butter. Perfect for barbecues or as a light summer salad, it is not only quick and easy to prepare, but also sustainable and suitable for vegan guests. Instead of the usual white giant beans, the Styrian runner bean provides a strong note, while the chili butter gives the crispy bread an extra kick.
Traditionally, panzanella is made with old Italian bread such as ciabatta, but leftover baguette or rolls are also ideal. This delicious salad is easy to prepare even with gluten-free bread. The salad is deliberately not refrigerated so that the crispy bread cubes can perfectly absorb the flavors of the vinaigrette and fresh vegetables such as tomatoes, peppers and herbs. With a creamy vegan herb spread as a topping, this salad is an absolute all-rounder – sustainable, healthy and ideal for every occasion!
Preparation time: 35 minutes
INGREDIENTS
- 1/2 baguette (preferably from the day before)
- 400 g cherry tomatoes
- 400 g Styrian runner beans
- 1 green pepper
- 2 tbsp maple syrup
- 3 tbsp balsamic vinegar
- 1 handful of oregano (fresh)
- Fresh basil (lots for flavor)
- 400 g yogurt (vegan alternative: 1x Creme Vega, 1x Philadelphia Vegan)
- 1 tbsp Aglio & Peperoncino spice mix (optional)
- Lemon pepper and seasoning salt to taste
- 1 tbsp chili butter
- Fresh garlic (to taste)
PREPARATION
- Prepare runner beans: Wash the Styrian runner beans thoroughly, cook until soft and allow to cool.
- Prepare the vegetables: Wash and quarter the cherry tomatoes. Remove the seeds from the green peppers, wash them and cut them into small cubes.
- Make the vinaigrette: Finely chop the basil. Mix with oregano, balsamic vinegar and maple syrup. Season with salt and lemon pepper.
- Mix the salad: Mix the cooled runner beans, cherry tomatoes and peppers with the vinaigrette and let it steep.
- Prepare yogurt dip: Season yogurt with fresh garlic and the Aglio & Peperoncino spice mixture. Season with seasoned salt if desired.
- Toast the bread: Cut the baguette into bite-sized pieces. Melt the chili butter in a pan and fry the bread cubes until they are crispy.
- Serve: First spread the yoghurt dip on a flat plate. Place the bean and vegetable salad on top and spread the warm, crusty pieces of bread over it.
- Serve: Garnish with fresh herbs such as basil and oregano and serve immediately.
Finely chopped spring onions also go wonderfully in the salad and add additional freshness!
Baking option: Alternatively, you can bake the bread in the oven at 220 °C for 10-15 minutes until crispy.