Panzanella Bread Salad



Four pieces of sourdough bread that have been baked for a day cut into cubes

* 1/2 cup olive oil

* Arugula in a handful

* A handful of fresh basil

* 12 cherry tomatoes, halved

* One red bell pepper peeled, charred, and diced

* 1/2 red onions thinly cut into slices

* 8 capers

* 1 clove garlic smash it

* 3 to four large tomatoes, halved

*1/2 pound asparagus divided into pieces of 1-inch

* 1 Tablespoon butter

* 15 medium-sized shrimp deveined with tails remaining remain intact

* Freshly crushed pepper and Salt

* 1 ball of fresh mozzarella di bufala cheese


Preheat the oven to 350 degrees

Place the bread in a baking tray lined with parchment paper. Sprinkle with olive oil.

Oil and sprinkle with Salt and pepper. Season with salt and. cook on the stove for about 10 mins or so or until bread is cooked. Season with Salt and pepper.

In the meantime, mix the fresh basil, arugula, and cherry tomatoes in the bowl. Roast pepper, red onion, and capers. Store at room temperature in the fridge.

Cut a clove of garlic in half and rub it onto the sides and the bottom of the bowl. As you work, rub you’re at it. If croutons are still hot, put them in the bowl to absorb with garlic’s flavor. Infuse the tomato halves on top of the croutons so their juices can be mixed. When the tomatoes are done, sprinkle them after the liquid has been extracted, cut the rest of the tomatoes, and combine them with the crouton mix.

Douse the bread with olive oil, and allow to rest at room temperature for two hours so the bread can soak.

All the juices and juices that come from the tomatoes and olive oil.

In a skillet on medium-high heat, fry the asparagus and butter in butter for two minutes. Sprinkle with Salt and pepper. Remove the pan from the stove and mix it with the croutons. Incorporate the shrimp into the same pan. Sauté with olive oil for one minute on both sides. Add the garlic to the same pan and cook for 1 minute. Sprinkle with Salt.

With pepper and Salt. Add the asparagus and croutons with the salad of arugula.

To serve For serving: The fresh mozzarella is cut into small pieces on the serving plate and sprinkled with Salt and pepper. Add the Panzanella salad with garlic shrimp over the top.


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