Panzanella salad is a bright mixture of vegetables and stale bread. Since it's summer now, and most of us spend our weekends at the dacha preparing our own dinner over the fire, why not try grilled vegetables as the base of the salad?
It is necessary
- For 3 servings:
- - 1, 5 tbsp. white wine vinegar;
- - 1/3 tsp dijon mustard;
- - 1/2 medium zucchini;
- - 1 large shallots;
- - 2 tbsp. + 50 ml of olive oil;
- - 1/2 medium sweet pepper;
- - 6-8 pcs. cherry tomatoes;
- - 5 pieces. champignons;
- - 3-4 slices of whole grain bread;
- - 1/2 medium zucchini;
- - 1-2 cloves of garlic;
- - salt and pepper to taste.
Instructions
Step 1
Each slice of whole grain bread should be brushed with olive oil using a brush (it took me 1 tablespoon for 4 slices). Place on a preheated wire rack and dry until crisp, about 10 minutes. Allow to cool slightly and cut into cubes.
Step 2
Cut all vegetables, as well as champignons, into small pieces at random and place in a bowl. Season with salt and pepper to taste, pour 1 tbsp. olive oil and mix well with your hands. Then put the prepared vegetables on the wire rack and put on the fire. Cook for about half an hour, remembering to turn over.
Step 3
While the vegetables are cooking, you can do the sauce. Mix finely chopped or grated garlic in a separate small bowl with vinegar, mustard, salt and pepper, 50 ml of olive oil until smooth.
Step 4
Remove vegetables from heat - they should be soft, but keep their shape - and put in a salad bowl. Add bread cubes, dressing and mix thoroughly. Arrange on plates immediately and serve!
