Panzanella Salad
Panzanella Salad is a delicious and refreshing dish that originated in Italy. It is traditionally made with stale bread, tomatoes, cucumbers, onions, basil, olive oil, vinegar, salt and pepper, but this version omits the cumcumbers and adds peaches, corn and roasted chickpeas for some extra crunch. The bread soaks up the juices from the vegetables and the dressing, creating a burst of flavor in every bite.
Kategorie: Salate
Quelle: www.loveandlemons.com
Ausrüstung
| Mixing bowl |
Zutaten
| Olivenöl | |
| Zitronensaft | |
| Knoblauch | |
| Dijon-senf | |
| Zwiebeln | |
| Dosenmais | |
| Tomaten | |
| Kirschtomaten | |
| Pfirsiche | |
| Brot | |
| Basilikum | |
| Meersalz | |
| Pfeffer | |
| geröstete Kichererbsen |
Zubereitung
In the bottom of a large bowl, combine the olive oil, lemon juice or vinegar, garlic, mustard, salt, and a few grinds of pepper. Add the onion, and corn and toss until coated. Let sit for 10 minutes while you prep everything else.
To the bowl, add the tomatoes, peaches, bread, and half the basil. Toss to combine, adding more olive oil if the bread is too dry, and more lemon, salt, and pepper, to taste. Let the salad sit for about 10 minutes so that the juices can soak into the bread. Give it a toss, then top with the remaining fresh basil and the chickpeas, if using.
Nährwertangaben
| Serviergröße: | 600.7 |
| Brennwert: | 473.7 |
| Verhältnis: | 0.8 |
| Kohlenhydrate: | 78.2 |
| Fett: | 20.7 |
| Eiweiß: | 19.3 |
| gesättigte Fettsäuren: | 5.1 |
| Natrium: | 934.3 |
| Zucker: | 25.8 |