Spicy Panzanella
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This recipe is in The Mediterranean Refresh: Meals on a Budget
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Spicy Panzanella
Panzanella is an inexpensive bowl that turns hard bread that is difficult to consume into a tasty sponge, which even picky children enjoy. You can prepare this with a spicy vinaigrette for that extra kick!
Serves: 4
Ingredients
2 Large tomatoes, finely chopped
1 English cucumber (optional)
Salt and pepper to taste
4–5 Slices Day-old bread
2 Tbsp. Olive oil plus a few drops for the pan
1 Medium jalapeño, finely chopped
Salt and pepper to taste
1 Lime Juice of one lime
Optional additions
Fresh chopped herbs
Peaches, nectarines or chopped plums
Finely chopped red onion
Chopped zucchini or summer squash
Pitted olives
Grapes
Instructions
- Keep aside 2 tablespoons of finely chopped tomatoes for dressing.
- Put the rest of the tomatoes and all the cucumbers into a large bowl. Sprinkle with salt and pepper, stir and set aside.
- In a saucepan over medium heat, add a few drops of olive oil. Add the jalapeño and sauté until it sizzles. Add the rest of the chopped tomato and a tablespoon of water. Cook the tomato for around 2 minutes. Sprinkle with salt and pepper. As soon as the water evaporates, cut it very finely and mix it with the lime juice and 2 tablespoons of olive oil. Stir well, add salt and pepper accordingly.
- Cut the bread into small pieces, then toast in a pan or skillet over medium heat, stirring occasionally until the bread chunks are toasted on all sides.
- Combine the bread, dressing and vegetables. Add more salt and pepper as desired.
Nutrition
Calories: 181
Fat: 8.1 g
Carbohydrates: 24.9 g
Fiber: 3.6 g
Protein: 5.0 g
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