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Veggie Panzanella
Ingredients
- 15g
- 50g
- 25g
- 15g
- 15g
- 15g
- 15g
- 10
- 10
- 1 pod
- 1/2 tsp
- 3ml
- 5ml
- As per Taste
- As per Taste
- 1 extra Pod
- 1 slice
Method of Preparation
- To make Croutons - Brush the bread with olive oil, spread crushed garlic and bake for 3-4 minutes at 180’ C. Once brown & crisp, slice the bread into small squares.
- Chop all the vegetable to even 1-inch squares.
- Drain and rinse the capers.
- Julienne the basil.
- For the dressing: Mix the garlic, oil, mustard, red wine vinegar, salt & pepper.
- In a large bowl, combine all veggies and toss in dressing.
- Add croutons, in the end, to ensure they stay crisp. Serve Chilled.
An Italian take on a Greek salad, the concept is the same but the flavors are decidedly Italiano. On the days when I feel like indulging in it or when I serve it in shot glasses at parties, I end up adding chunks of bocconcini to it. This is a classic example of breaking away from the ‘salad means lettuce’ stereotype.
- 20 minutes
- 5 minutes
- 2
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