Panzanella – Italian summer refreshing, but at the same time satisfying salad. It gets even more summer taste if fry some of its components on a fragrant street grill. Saute on hot peppers, mugs of red onions and slices of fissel, thin French baguette. An important part of the panzanella is definitely a vinaigrette dressing. She is preparing from vinegar, olive oil, mustard and garlic and fills vegetables and slices of crisp bread with its refreshing tart-spicy notes. Season the salad immediately before serving so that the bread does not managed to get wet, and enjoy the bright summer colors and tastes in one plate. Nutrition value per serving: (6 total) Calories 241, total fat 11 g, saturated fat 2 g, protein 5 g, carbohydrates 30 g., Fiber 2 g., Cholesterol 0 mg., Sodium 737 mg., Sugar 4 g. 
Time:45 minutes Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tsp chopped garlic
- 0.5 tsp Dijon mustard
- 2 tbsp. l champagne vinegar
- Half greenhouse cucumber, peeled, peeled and sliced 1 cm thick.
- 1 large ripe tomato, diced into 2.5 cm cubes.
- 10 large leaves of basil
- 3 tbsp. l capers, without fluid
- 1 red onion, sliced in circles 0.5 cm thick.
- 1 red bell pepper, peeled and cut into 3 large parts
- 1 yellow bell pepper, peeled and cut into 3 large parts
- Half a small fisel (French bread), sliced 2.5 cm slices.
Recipes with similar ingredients: garlic, Dijon mustard, champagne vinegar, cucumbers, tomatoes, basil, capers, red onion, sweet pepper, fisel bread, white bread
Recipe preparation:
- Preheat the charcoal grill. Lubricate the grill with olive oil.
- In a small bowl, combine garlic, mustard, vinegar, 1/4 tbsp. olive oil, 0.5 tsp salt and 1/4 tsp black pepper.
- Put the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and black pepper and mix.
- When the grill is warm, grease 1 side of the onion slices and peppers with olive oil. Put them butter down on the grill and fry for 4 minutes. Lubricate the other side with olive oil, turn the slices over and continue frying for another 4 minutes. Take off grill vegetables and put on a cutting board. Chop pepper 1 cm thick pieces, divide the onion rings and add everything to vegetable mixture.
- Lubricate the bread slices on both sides with olive oil and grill until golden. Add them to vegetables. Sprinkle vegetables with delayed vinaigrette dressing and mix. Serve the salad warm.
