Panzanella salad
Take a journey through Tuscany with this vibrant Panzanella salad, bursting with fresh tomatoes, crunchy croutons, and zesty vinaigrette. Buon appetito!
Ingredients:
- 2 yellow bell peppers
- 2 red bell peppers
- 4 slices white bread, crusts removed
- 2 tablespoons extra virgin olive oil
- 6 plum tomatoes
- 1 cucumber, peeled
- 1 small red onion
- 2 tablespoons capers
- 3 anchovy fillets (optional)
- 1 tablespoon Dijon mustard
- 2 tablespoon chianti vinegar
- 1/2 cup extra virgin olive oil
- 3 tablespoons chopped basil
- 1 teaspoon sea salt
- Freshly cracked black pepper to taste
Instructions:
- Begin by charring the peppers on the stovetop burners, making sure to turn them using tongs for even blackening on all sides. Once they are completely charred, seal them in a paper bag to allow the skins to loosen. After they have cooled down, peel off the skin from the peppers. Remove the stems, seeds, and white veins, and then dice them into 1/4-inch pieces. Set them aside. Preheat the oven to 180 °C. Dice the bread into 1/4-inch cubes. Coat the bread cubes with olive oil and toast them in the preheated oven until they turn golden brown, which usually takes about 5 minutes. Set them aside. Dice the tomatoes, cucumber, and red onion into 1/4-inch pieces. Combine them in a large bowl with the diced peppers, capers, and anchovies if preferred. To prepare the vinaigrette, mix the Dijon mustard and chianti vinegar together, gradually adding the olive oil until well blended. Stir in the chopped basil, and season with salt and pepper. Pour the vinaigrette over the salad ingredients in the bowl and mix thoroughly. Just before serving, add the croutons to the salad, toss gently, and serve immediately.
Summary:
- Calories: 1872 kcal
- Fat: 145 g
- Protein: 30 g
- Carbs: 130 g
- Potassium: 3070 mg
- Magnesium: 243 mg