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Panzanella (bread salad)
 
 
8 ServingsPTM95 min

Panzanella (bread salad)


Tuscan bread salad of capers, tomato and basil

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Directions

  1. Preheat the oven to 140 ° C.
  2. Tear the bread into 2 cm pieces. Slice the garlic and spread with the bread over a baking sheet covered with parchment paper.
  3. Sprinkle with the oil and bake for about 25 minutes in the oven. Take out of the oven.
  4. Cut the onion into thin rings and mix with the vinegar and capers. Leave covered for 20 minutes outside the refrigerator.
  5. Let the onion and capers drain in a colander and collect the vinegar.
  6. Cut the tomatoes into pieces and mix with the basil and onion and capers in a large bowl.
  7. Add the bread to the dish, drizzle with 4 tbsp of the vinegar collected and leave covered for 30 minutes outside the refrigerator. Spoon halfway.
  8. Season the panzanella with pepper, salt, the vinegar collected and the oil. Sprinkle with the basil and serve immediately.


Nutrition

320Calories
Sodium16% DV375mg
Fat37% DV24g
Protein8% DV4g
Carbs7% DV21g
Fiber12% DV3g

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