Ingrédients pour Panzanella Italian Bread Salad
- Italian Bread
- Cucumber
- Bell Peppers
- Fresh Chives
- Red Onion
- Oil Cured Black Olives
- Olive Oil
- Balsamic Vinegar
- Red Wine Vinegar
- Plum Tomatoes
- 1 tablespoon capers, drained
- Garlic Clove
- 1 teaspoon salt
- Fresh Ground Pepper
- Fresh Basil
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Comment préparer Panzanella Italian Bread Salad
- Preheat your broiler.
- Line a baking sheet with aluminum foil. Arrange bread slices in a single layer on the baking sheet.
- Broil 4-6 inches from the heat, turning once, until lightly golden brown (about 2-3 minutes per side).
- Remove from oven and let cool slightly. Tear the toasted bread into large, bite-sized pieces.
- In a large salad bowl, place half of the toasted bread.
- Scatter half of the chopped cucumbers, bell peppers, and chives over the bread. Then, add half of the thinly sliced red onions and olives.
- In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon white wine vinegar, 2 cups chopped tomatoes, 1 tablespoon capers, 2 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour half of this dressing over the salad.
- Repeat layers 5-7 with the remaining bread, vegetables, and dressing.
- Gently toss the salad once or twice, being careful not to overmix. The bread should remain slightly chunky.
- If the bread seems dry, drizzle with additional olive oil.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- About 20 minutes before serving, remove the panzanella from the refrigerator to allow it to come to room temperature.
- Taste and adjust seasonings as needed.
- Garnish with fresh basil leaves before serving. Drizzle with extra virgin olive oil and balsamic vinegar, if desired.
Informations nutritionnelles (Approximatif par portion)
Sodium
43 g
Sucre
26g
Matières grasses
12g
Glucides
9g
