Stunning summer Italian salad Panzanella consists of slices stale bread, ripe juicy vegetables and dressing. Traditionally Panzanella in Italy was prepared only from onions, which were seasoned butter and vinegar and served on dried bread. But these days this salad is impossible to imagine without sweet ripe tomatoes and the basilica. Other vegetables are also added to complement the salad with various flavor combinations. Dip crispbread in a mixture of dressing and stand out salad juice and enjoy the rich вкусом простого блюда. 
Time: 15 мин.Difficulty: easy Servings: 4 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:
- 3 tbsp. 4 whole-grain bread cubes cm.
- 300 gr thaw frozen artichoke cores, thaw (approximately 2 tbsp.)
- 2/3 Art. olive oil and some more for frying
- 0.5 tsp salt and a little more for toast
- 0.5 tsp ground black pepper and a little more for croutons
- 3 large ripe tomatoes, sliced (approximately 1 kg.)
- 1 tbsp. pitted black olives cut in half
- 3/4 Art. chopped basil leaves (about 1 bunch)
- 1/4 Art. white wine vinegar
Recipes with similar ingredients: whole grain bread, tomatoes, Artichokes, olives, wine vinegar, basil
Recipe preparation:
- Place the grill pan on a moderate heat or heat up the street grill. Pour the bread and the core of artichokes olive oil, salt and pepper. Toast bread and artichokes in for 6 minutes until golden brown, turning them every 2 – 3 min. Transfer the finished bread and artichokes into a large bowl.
- Add tomatoes, olives and basil to the same bowl and that’s it. mix. In a small bowl, mix olive oil, white wine vinegar, 0.5 tsp salt and 0.5 tsp pepper. Pour salad refueling. Stir and serve immediately.
