Panzanella salad in a bread bowl - Detailed recipes with photos.

Italian summer panzanella salad made from toasted bread cubes, tomato and meat delicacies in vinaigrette dressing served in original ciabatta bread bowl. All delicacies are salami, prosciutto, co-compressata – as well as provolone cheese are cut into strips, they will fill the vegetables with tons of taste and aroma before which impossible to resist. The dish turns out quite satisfying, serve it immediately after assembly, until the bowl has had time to get very wet from dressing and vegetable juices. Nutrition value of one serving: (total 4) Calories 700, total fat 40 g, saturated fat 12 g, protein 29 g., carbohydrates 58 g., fiber 5 g., cholesterol 65 mg., sodium 1760 мг., сахар 0 г. Time: 25 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

1 large loaf of ciabatta (0.5 – 0.7 kg.)
1 core lettuce romano chopped
450 gr chopped tomatoes
Half sliced cucumber
0.5 tbsp. chopped baked sweet peppers
55 gr. thin sliced salami strips
55 gr. thin sliced prosciutto sliced in strips
55 gr. thin slices of compressress, cut into strips
100 gr. thin slices of provolone cheese, sliced stripes
6 tbsp. l unrefined olive oil
6 tbsp. l red wine vinegar
0.5 tsp dried oregano

Recipes with similar ingredients: romaine lettuce, leaf lettuce, tomatoes, cucumbers, sweet peppers, salami, prosciutto, compressata, cheese provolone oregano

Recipe preparation:

Preheat the oven to 200 ° C. Scoop out the pulp from the loaf ciabattas to make a rectangular bread bowl. Chop crumb with 2 cm cubes; evenly distribute 2 tbsp. cubes bread on a baking sheet with sides (leave the rest for another use). Toast the bread until golden brown, 5-6 minutes. Allow to cool.
In a large bowl, combine romano salad, tomatoes, cucumber, baked sweet peppers, salami, prosciutto, sopressutu, cheese and toasted bread cubes. Whisk the olive in a small bowl oil, vinegar, 2 tbsp. l water, oregano, 0.5 tsp salt and a little ground black pepper. Sprinkle salad dressing and put in bread bowl.