Panzanella
After mixing the vegetables and seasonings, leave it in the refrigerator for a while to release the marinade, which is then absorbed into the baguette to enjoy, but if you want a crispy baguette, mix it in just before serving
How to make it
1
Cut the cherry tomatoes into bite-sized pieces, thinly slice the peppers, and cut the cucumber into 5mm pieces using a peeler
2
Thinly slice the onion, soak in water and drain
3
Mix 1, 2, and A in a bowl and chill in the refrigerator for 1 hour
4
Cut the baguette into 2cm cubes and toast until golden brown. Once cooled, season with salt and olive oil
5
Mix 3 and 4 together, arrange on a plate, and garnish with basil
Materials 2 people
-
- Peeled fruit tomatoes
- 3 pieces
-
- Cucumber
- 1 bottle
-
- salt
- A little
-
- Yellow paprika
- 50g
-
- Onion
- 50g
-
[A]
- Chop garlic
- 1 tablespoon
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- salt
- 1g
-
- Coarsely smelt black pepper
- A little
-
- Sliced basil
- 5 sheets
-
- Balsamic Vinegar
- A little
-
- baguette
- 3 slices
-
- salt
- Appropriate amount
-
-
Olive Oil
Ardoino Extra Virgin
- Appropriate amount
-
Olive Oil
-
- Sliced basil
- Appropriate amount
[PR]
Seasonal Recommendations
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