Panzanella with grilled corn
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 273, total fat 10 G., saturated fats G., proteins 9 G., carbohydrates 43 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 273, total fat 10 G., saturated fats G., proteins 9 G., carbohydrates 43 G., fiber G., cholesterol mg, sodium mg, sugar G.
Traditional Italian panzanella salad is made with tomatoes, stale bread, onions, olive oil, and vinegar. It's simple, delicious, fresh, and summery. But the salad will take on new flavors with the addition of ingredients typical of Latin American cuisine: hot chili peppers and corn. Sauté them together and add them to the panzanella. For a spicier flavor, leave the seeds on the peppers. Use whole-grain bread for the salad and toast it in the oven first. Its flavor will be simply amazing as it soaks in the salad juices, olive oil, and balsamic vinegar.
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:
- 120g whole grain rustic bread, crustless, cut into 2.5cm cubes (3 cups)
- 1 tbsp balsamic vinegar
- 4 ripe tomatoes, chopped, collect the juice that comes out
- 1 clove garlic, minced
- 2 tbsp. l. olive oil
- 3 cups fresh corn kernels
- 1 serrano pepper, stemmed, seeded and thinly sliced
- 1 medium onion, diced
- 1/4 cup fresh cilantro, chopped
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Recipes with similar ingredients: whole grain bread, balsamic vinegar, tomatoes, garlic, corn, serrano pepper, onions, cilantro
Cooking the dish according to the recipe:
- Preheat oven to 300°F (150°C). Place the bread on a rimmed baking sheet and toast until golden brown, about 10 minutes. Then let cool.
- In a large bowl, combine vinegar, 1/4 teaspoon salt, tomatoes with juice, and garlic.
- Heat olive oil in a large skillet over high heat. Add the corn and spread it in a single layer. Cook until the kernels are toasted, about 3 minutes. Add the chili pepper and onion and cook, stirring occasionally, until semi-soft, about 2 minutes. Transfer the mixture to the bowl with the tomatoes.
- Add the bread to the bowl and toss gently; season with salt. Add cilantro and serve.
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