Saturday, October 1, 2016

Panzanella With Cherry Tomatoes And Bell Peppers

Ingredients for 4-6 servings

¼ cup olive oil, divided
⅓ cup chopped almonds
½ red onion
1 garlic clove
1 pint cherry tomatoes
1 tablespoon fresh basil leaves (thinly sliced)
3 bell peppers (one each yellow, red, green)
3 cups crusty bread cubes
3 tablespoons sherry vinegar
Fresh ground black pepper
Kosher salt


Preheat oven to 450°F.

Slice the bread into cubes. On a rimmed baking sheet, toss the cubes with 1 tablespoon olive oil and season with kosher salt and fresh ground black pepper. Spread in a single layer and bake until golden brown, about 7 minutes.

Meanwhile, cut the cherry tomatoes in half. Dice the bell peppers. Thinly slice ½ red onion. Mince 1 clove garlic. Thinly slice (chiffonade) enough for 1 tablespoon fresh basil leaves. Chop ⅓ cup chopped almonds.

In a small bowl or canning jar, combine remaining 3 tablespoons olive oil, 3 tablespoons sherry vinegar, and garlic. Season with kosher salt and fresh ground black pepper and whisk together (or shake the jar vigorously).

In a large bowl, combine chopped vegetables, dressing, almonds, basil, and toasted bread. (If making in advance, add toasted bread, basil, and almonds last to avoid becoming soggy.) Serve around 20 minutes after assembling. (Leftovers are delicious, but bread will become soggy after a few hours.)

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