Panzanella Verde

Name: Panzanella Verde
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 57 grams baby arugula; 118 milliliters torn fresh basil leaves; 1 Tbsp capers, drained; 1 loaf day-old ciabatta, halved lengthwise; 1 small English cucumber, quartered and diced; 237 milliliters fresh flat-leaf parsley leaves; 59 milliliters chopped fresh basil; 1 clove garlic, chopped; 6 servings Kosher salt and freshly ground black pepper; 237 milliliters pitted cerignola or manzanilla olives; 118 milliliters extra-virgin olive oil, plus more for drizzling; 6 servings Olive oil; 6 servings Extra-virgin olive oil, for drizzling; 237 milliliters pitted picholine olives; 59 milliliters red wine vinegar; 1 pinch Pinch sugar

Panzanella Verde might be just the side dish you are searching for. This recipe serves 6. Watching your figure? This vegan recipe has 661 calories, 8g of protein, and 54g of fat per serving. From preparation to the plate, this recipe takes about 25 minutes. This recipe is typical of Mediterranean cuisine. A mixture of sugar, wine vinegar, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Heat a charcoal or gas grill to medium.

Equipment you will use

Grill

Brush the bread with oil and season with salt and pepper. Grill on both sides until lightly golden brown.

Ingredients you will need

Salt And Pepper

Bread

Cooking Oil

Equipment you will use

Grill

Remove, and cut into large dice. Set aside.

Combine the basil, vinegar, garlic, sugar and 1/4 cup water in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Vinegar