Empty My Fridge
Panzanella
Ingredients
- Bread4
- Extra virgin olive oil
- Garlic1
- Salt1 tsp
- Tomato3 ½ cups
- Zucchini2
- Chili pepper · thinly sliced1
- Basil · thinly sliced1 handful
- Black pepper
- Apple cider vinegar⅓ cups + 1 tbsp
- Sugar1 tbsp
- Red onion · thinly sliced1
Instructions
- Bring the water, vinegar, sugar and salt to a boil. Add the sliced red onion and cook for 30 seconds. Take off the heat and leave the onion to cool in the liquid.
- Shave the green zucchini into thin ribbons with a vegetable peeler. Cut the yellow zucchini or yellow squash into very thin slices. Season lightly with olive oil, salt and black pepper.
- Put the tomato wedges in a bowl. Add the basil, a drizzle of olive oil, salt and black pepper. Toss gently and let stand for 10 minutes.
- Warm a little olive oil in a skillet. Toast the bread on both sides until golden and crisp. Rub with the garlic clove if you like.
- Place the marinated tomatoes on the toast. Top with the zucchini ribbons, yellow zucchini slices, pickled red onion and sliced red chili.
- Drizzle with olive oil and sprinkle with flaky salt, black pepper and a little more basil before serving.
Summarized from GialloZafferano's video. Watch it for the details.
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