Panzanella with cucumber, pepper, red Tropea onion, tomato and salami rose
420 min Easy
Recipe By
Federico Quaglia
Ingredients
240 g salami
40 g tomatoes without seeds cut into cubes
40 g cucumber cut into cubes
40 g Tropea onion cut into cubes
40 g green pepper cut into cubes
40 g yellow pepper cut into cube
40 g sourdough bread cut into cubes and oven-grilled
olive oil, white wine vinegar
salt and pepper
Tabasco
basil
Preparation
Mix vegetables and crunchy bread croutons and season with plenty of extra virgin olive oil, shredded basil leaves, a few drops of Tabasco, vinegar, salt and pepper. Let it rest for ten minutes, in order to make the bread softer but still crunchy.
With a pastry ring, create panzanella pies and arrange the slices of salami like flower petals.