Panzanella salad

Serves 4
Preparation time: 20 minutes
Cooking time: 10 minutes
Recipe by Dorian Nieto

Ingredients

• 1/2 zucchini
• 1/2 yellow bell pepper
• 1/2 red onion
• 1 clove garlic
• 2 slices country bread
• 6 tomatoes, preferably of different colors
• 4 tablespoons black olives in oil
• 2 sprigs basil, leaves removed
• 2 sprigs oregano, leaves removed
• Olive oil
• 1 tablespoon cider vinegar
• Salt and pepper

Preparation

1. Preheat your griddle over moderately high heat.
2. Cut the zucchini, bell pepper, and red onion into small cubes.
3. Cut the slices of bread into small cubes, drizzle with a little olive oil, and mix well.
4. Place the bread cubes on one side of the griddle and brown them.
5. On the other side of the griddle, pour a little oil and quickly brown the vegetables. Mix the vegetables and bread, and set them aside in a salad bowl.
6. Peel and press the garlic through a garlic press, and cut the tomatoes into quarters.
7. Pour another little oil onto the griddle, place the tomatoes, sprinkle with the garlic, and stir everything very quickly. The tomatoes should remain firm. Add them to the salad bowl along with the olives.
8. Season with 2 tablespoons of olive oil and the cider vinegar, salt, pepper, and gently mix everything.
9. Serve on plates and finish by sprinkling with the basil and oregano leaves.