Panzanella Salad

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A customary Italian salad, panzanella uses day obsolescent bread, tasty tomatoes and olives to delicious effect. help this hearty dish as a side, or eat it as a meal.

The ingredient of Panzanella Salad

  • 4 large red capsicum
  • 4 slices sourdough bread
  • 1 3 cup 80ml further virgin olive oil
  • 1 clove garlic peeled
  • 250g cherry tomatoes halved
  • 100g pitted kalamata olives halved
  • 1 2 cup torn basil leaves
  • 1 tbsp balsamic vinegar

The Instruction of panzanella salad

  • preheat a barbecue or char grill on top of higher than medium heat cook capsicum turning for 10 15 minutes or until skins blacken and blister set aside to cool
  • brush bread as soon as 1 tablespoon oil later cook for 30 seconds each side or until lightly charred smear bread all more than like peeled garlic clove tear into bite sized pieces
  • place in a large bowl
  • peel capsicum more than a bowl to save juice discard skins then cut capsicum in half discarding seeds cut capsicum into 3cm pieces and grow to bread pieces together past tomatoes olives and basil season to taste in the same way as salt and pepper toss gently to combine
  • disturb unshakable oil vinegar and capsicum juice together season to taste then pour dressing more than salad toss gently to combine serve

Nutritions of Panzanella Salad

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