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Panzanella aromatic summer





100 oz


65 oz

Cherry tomatoes

8 unit

Black olives

15 unit


10 oz


6 leafs


to taste

Stale bread

65 oz

Olive oil

to taste

Iodized salt

to taste

first courses from Italy

Panzanella aromatic summer

Panzanella aromatic summer

vegan with gluten high in fiber source of B vitamins high in iron high in potassium high in magnesium

ready in

15 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Panzanella aromatic summer

Panzanella is a very typical summer dish that features bread and vegetables. The end result is a large salad of bread with various seasonal vegetables, in my case made from chickpeas, and a secret touch is the addition of fresh herbs. What I love about this dish is just the explosion of flavors and freshness that leaves you in the mouth. A truly winning combination. The beauty lies in the fact that it can be tailored to the tastes of

Panzanella aromatic summer step 1

step 1

In a small bowl put to soak the capers for dissalarli and let them ca. 5 min. After this time rinse them a couple of times in running water.

Panzanella aromatic summer step 2

step 2

Cut the cucumber into thin rounds washed and cleaned before. Halve the tomatoes previously washed.

Panzanella aromatic summer step 3

step 3

In a bowl, add water and vinegar and soaked for a few seconds the bread. Once done, wring well, coarsely crumble it and put it in a container. Add after the chickpeas, cucumber, little

Panzanella aromatic summer step 4

step 4

Finely chop the basil and lorigano and add allinsalata.

Panzanella aromatic summer step 5

step 5

Season with the oil and salt. Serve cold.

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