We can cook Panzanella using 18 ingredients and 3 steps. Here is how you cook Panzanella.
Ingredients of Panzanella
- You need to prepare 5 slices of ready-made garlic toast (about 3/4 in thick).
- You need to prepare 1 of medium red bell pepper, de-seeded and chopped.
- You need to prepare 1/2 of English cucumber, de-seeded and chopped.
- You need to prepare 6 of baby tomatoes (I used 2 colour romanellas).
- Prepare 1 handful of cherry tomatoes, halved.
- Prepare 3 tbsp of capers.
- You need to prepare 1 of shallot, finely chopped.
- You need to prepare 2 tbsp of fresh dill, chopped.
- Prepare 3 tbsp of fresh basil, chopped.
- Prepare of Zest of 1 lemon.
- You need to prepare of Zest of 1 orange.
- You need to prepare 2 cloves of garlic, minced.
- You need to prepare 1/4 cup of white wine vinegar.
- You need to prepare 1/2 cup of extra virgin olive oil.
- Prepare 1/2 tbsp of dried oregano.
- You need to prepare 1 tsp of sea salt.
- You need to prepare 1/2 tbsp of freshly cracked black pepper.
- You need to prepare of Parmesan cheese.
Panzanella directions
- Put a large nonstick pan on medium heat. Your garlic toast should already come pre-buttered, so just put it in the pan for a few minutes per side to toast it up. When they're crunchy and slightly scorched, remove them to cool..
- Put the bell pepper, cucumber, tomatoes, capers, shallot, dill, basil and lemon and orange zest in a large mixing bowl..
- Whisk together the garlic, vinegar, olive oil, oregano, salt and pepper. Pour the dressing into the bowl of veg. Cut the garlic toast into bite-sized pieces and add them as well. Toss everything together, then refrigerate 30 minutes to overnight. When serving, use a veggie peeler to top the salad with slivers of parmesan cheese..
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