Grilled panzanella salad with salami
Votes: 4
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 431, total fat 20 G., saturated fats 5 G., proteins 15 G., carbohydrates 50 G., fiber 6 G., cholesterol 29 mg, sodium 1066 mg, sugar G.
Calories 431, total fat 20 G., saturated fats 5 G., proteins 15 G., carbohydrates 50 G., fiber 6 G., cholesterol 29 mg, sodium 1066 mg, sugar G.
Italian panzanella salad with salami, made with grilled vegetables and bread. This salad can be served as a main course for four people or as a side dish. side dish for turkey for more people.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 120 g salami, cut into wide thin strips
- Olive oil
- 2 tsp red wine vinegar
- 2 tsp freshly squeezed lemon juice
- 1 clove of garlic, chopped
- 3 medium tomatoes, halved
- 6 green onions
- 2 large sweet peppers, cut into quarters
- 1 zucchini, cut in half lengthwise
- 1 loaf (280g) ciabatta bread, or any white crusty bread, cut in half lengthwise
- 1/2 cup fresh basilica, mint or parsley, separate the leaves
- Salt and freshly ground pepper
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Recipes with similar ingredients: salami, wine vinegar, lemon juice, garlic, tomatoes, green onions, sweet pepper, zucchini, ciabatta bread, basil, mint, parsley, toast
Cooking the dish according to the recipe:
- Prepare bread and vegetables: Brush the bread with olive oil and set aside. Then, in a bowl, season the tomatoes with salt and pepper and drizzle with olive oil. Set aside. In another bowl, combine the onion greens, peppers, and zucchini, season with salt and pepper, and drizzle with olive oil.
- Grill vegetables and bread: Preheat the grill to medium, brush the grates with olive oil, add the tomatoes, flat side down, and grill for 2 minutes. Transfer to a baking sheet. Then grill the bread and green onions for 2 minutes on each side, followed by the bell peppers and zucchini for 4 minutes on each side. Transfer to a baking sheet to drain and let cool.
- Prepare the salad dressing: In a separate bowl, mix 2 tablespoons of olive oil, wine vinegar, lemon juice, garlic, 1/4 teaspoon of salt, season with pepper.
- Prepare grilled panzanella salad with salami: Cut the onions, peppers, zucchini, tomatoes, and bread into slices. Place in a salad bowl. Add fresh herbs, salami, and dressing. Season with salt and pepper to taste, shake, and pour over the pan juices.
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