Filter
Reset
Sort ByRelevance
KENHEN
Panzanella (bread salad)
Tuscan bread salad of capers, tomato and basil
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 140 ° C.
-
Tear the bread into 2 cm pieces. Slice the garlic and spread with the bread over a baking sheet covered with parchment paper.
-
Sprinkle with the oil and bake for about 25 minutes in the oven. Take out of the oven.
-
Cut the onion into thin rings and mix with the vinegar and capers. Leave covered for 20 minutes outside the refrigerator.
-
Let the onion and capers drain in a colander and collect the vinegar.
-
Cut the tomatoes into pieces and mix with the basil and onion and capers in a large bowl.
-
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.
-
Season the panzanella with pepper, salt, the vinegar collected and the oil. Sprinkle with the basil and serve immediately.
Blogs that might be interesting
-
50 minSide dishsomething crumbly potatoes, (peanut) oil, freshly ground sea salt,easy chips
-
5 minSide dishroot, Piccalilly, orange, honey, mayonnaise,carrot-orange dip
-
45 minSide dishhazelnut, Sesame seed, cumin seed, cumin powder (djinten), coriander powder (ketoembar), dried thyme, chickpea, lemon, garlic, olive oil, sesame paste, salmon fillet, salmon fillet, pomegranate, coriander,salmon with hummus and dukkah
-
45 minLunchplum, blueberry, lemon, ginger shavings in syrup, jelly sugar,plum-berry jam
Nutrition
320Calories
Sodium16% DV375mg
Fat37% DV24g
Protein8% DV4g
Carbs7% DV21g
Fiber12% DV3g
Loved it