Panzanella Salad with baked Pepper Recipe
Panzanella with baked pepper and soy sauce and caper dressing. A very tasty and simple salad that will decorate any festive table!
Servings
6
Cook Time
50minutes
Servings
6
Cook Time
50minutes
Ingredients
Instructions
  1. Bake the bell pepper in a preheated 180 degree oven, then put it in a plastic bag and leave for 15 minutes. Thanks to this manipulation, the skin that needs to be cleaned is easily removed.
  2. Peel the pepper from the seeds, while the juice that is released during cleaning is collected, we will need it for refueling. Cut it into thin strips.
  3. Cut the baguette into slices, and then each slice into 4 parts. Fry in a small amount of vegetable oil.
  4. Cut the onion into half rings.
  5. Cut the cucumber lengthwise and cut into thin slices. Cut the cherry tomatoes into quarters. Remove the stems from the parsley.
  6. Finely chop the capers and garlic.
  7. Mix soy sauce with capers, garlic, vegetable oil, juice released when peeling peppers, wine vinegar, salt and pepper to taste.
  8. Put all the ingredients for the salad in a bowl, mix, add the dressing and serve immediately!!! Good appetite!!!
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