Greek Panzanella salad grill – a detailed recipe cooking. 
Time: 30 мин.Difficulty: easy Servings: 2 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 seeds peeled and diced 2.5 cm. Tomatoes varieties Rome
- 1 peeled and diced 2.5 cm. Cucumber
- 1/4 Art. crumbled feta cheese
- 2 tbsp. l lemon juice
- 2 tsp chopped fresh garlic
- 6 tbsp. l olive oil (portioned)
- 6 tbsp. diced 2.5 cm. leavened bread (see. yeast-free yeast recipe)
- 1 tbsp. l chopped fresh mint
Recipes with similar ingredients: white bread, plum tomatoes, cucumbers, feta cheese, lemon juice, garlic, mint
Recipe preparation:
- Mix lemon juice, garlic and 4 tbsp. l olive oil to homogeneous state. Preheat grill to moderately high temperature. In a large bowl, mix the bread with the remaining 2 tbsp. l oils. Grill for 4-5 minutes, often turning over until bread is not toasted on all sides.
- Combine the tomatoes, cucumber, bread and mint in a large bowl. Stir with dressing. Salt and pepper. Sprinkle with cheese.
