Antipasti Panzanella

This is a perfect summer salad or a great side to bring to any BBQ or Potluck. The bread sips up all the delicious Flavors. It’s easy to make and can be made gluten free.

 

 

What you need:

1/2 pound ciabatta bread or gluten free bread

4 ripe large aromatic tomatoes

2 garlic cloves, pressed or very finely minced

2 tbsp of white balsamic vinegar

3 tbsp fresh lemon juice

6 tbsp extra virgin olive oil

1 1/4 tsp sea salt

1/2 tsp black pepper

1 zucchini, sliced 1/2 inch thick

1 red bell pepper, cleaned and cut in half

1 yellow bell pepper, cleaned and cut in half

1 small red onion, finely sliced

1 1/2 tsp agave nectar

2 handful fresh basil leaves

parmesan cheese chunk

 

Heat the oven to 350 fahrenheit or 180 celsius. Line a baking tray with parchment paper. Cut the bread into large cubes, and spread them out on to the baking tray. Bake the cubes for 10-15 min, until they are golden brown. Set them aside, and let them cool off. Heat a grill pan to high heat, smoking point. Grill the zucchini and bell peppers from all sides. Add the bread cubes into a large bowl. Cut the tomatoes, zucchini, bell peppers  into smaller cubes. Add the onions as well to the bowl. Make the dressing out of the remaining ingredients ( except the basil). Pour it over the bread cubes, and mix all well. Cover it and let it rest in the fridge for about an hour. Plug the basil roughly, and mix it under the salad. Grate  the parmesan cheese over the salad.

Enjoy!

 

 

 

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