Take a nod from fashion and incorporate fun exotic colors into your cuisine this summer. A surplus of seasonal Italian vegetables such as peppers, squash, eggplants, tomatoes and zucchini should be readily available.
Vibrant reds, greens, yellows and purples will transform your cooking into visual and delicious delights. Loaded with flavor and nutrients, Italian summer vegetables are wonderful for lighter yet flavorful options that allow you to feel guilt-free and satisfied.
Take advantage of the variety of summer vegetables by incorporating them into a simple Panzanella Salad. An Italian chopped vegetable salad is an easy and fresh alternative to a traditional greens salad. Basic Panzanella salad uses chopped tomatoes and any vegetables you may have at hand like peppers, olives or zucchini, lightly tossed with balsamic vinegar and olive oil. You can add your favorite day-old crusty bread and add mozzarella for more heartiness, season with basil for added flavor.
From The Basic Art of Italian Cooking: DaVinci Style by Maria Liberati (this is a traditional Tuscan salad that makes a clever way to use day or 2 day old bread).
This is a traditional Tuscan salad that makes a clever way to use day or 2 day old bread.
Prep time: 10 minutes
Total time: 15 minutes
- 12 slices
day old crusty bread
- 4 tblsps
white wine vinegar
- 1 cup
extra virgin olive oil
- 1/2 lb
red ripe tomatoes
- 1 handful
- 1/2 tsp
fresh ground black pepper
- 1/2 tsp
- Slice bread into 12 slices.
- Place bread in bowl with Â¼ cup water and 1 tblsp (15 gr) vinegar. Leave for 3 minutes. Remove and squeeze water out from bread.
- Place wet slices on bottom of salad bowl.
- Place in tomato slices, sliced cucumber, sliced red onion.
- Drizzle in olive oil, 2 tblsps (60 gr) vinegar. Pinch of salt, freshly ground black pepper. Toss gently.
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