One of the most summer simple salads, which is prepared on the basis of tomatoes, stale bread, olive oil, and basil vinaigrette dressing. Tuscan panzanella is refreshing taste and at the same time it is quite satisfying. It is excellent bright flavors of Italy are combined: sweet tomatoes, garlic, basil. BUT Summer zucchini perfectly complements this composition. Marinate finely chopped zucchini under lemon juice with salt and serve panzanella on them. To give salad even more taste, pre-fry the bread cubes in oven, sprinkling them with olive oil and sprinkling with herbs.
Recipe author – Amanda Freitag – American chef, restaurant owner, a highlight of culinary TV shows
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Time: 30 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 zucchini, washed and chopped lengthwise (approximately 6 slices from each zucchini)
- Juice 2 lemons
- 1 tbsp. yesterday’s bread diced
- 0.5 tbsp. olive oil + extra to drizzle
- 0.5 bunch of oregano chopped
- 0.5 bunch mint chopped
- 1/4 Art. red wine vinegar
- 1 clove garlic, finely chopped
- 2 tbsp. cherry tomatoes washed and cut in half
- 8 basil leaves, thinly sliced + optional for filing
Recipes with similar ingredients: zucchini, cherry tomatoes, croutons, lemon juice, basil, oregano, mint
Recipe preparation:
- Preheat the oven to 190 ° C.
- Spread zucchini slices evenly on 4 flat plates slightly overlapping. Sprinkle with lemon juice and salt. Give infuse for 5 minutes, so that the marrows are marinated and let down.
- Meanwhile, mix the bread cubes with 1 tbsp. l olive oil, oregano, mint and salt to taste. Fry on a baking sheet in the oven until golden color, 10-12 minutes.
- For a vinaigrette dressing, mix vinegar with the remaining olive oil and garlic, salt and pepper to taste.
- Mix tomatoes with bread and about 1/4 tablespoon. vinaigrette refueling. Let it brew until crackers begin to soften, 5 minutes, then stir in the basil.
- Spread panzanella on top of zucchini, drizzle with olive oil and sprinkle with basil. Serve with the remaining vinaigrette dressing in a separate bowl.
