Panzanella salad with peeled datterini, Belgian endive and basil | Petti Recipes

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Panzanella salad with peeled datterini, Belgian endive and basil | Petti Recipes

Panzanella salad with peeled datterini, belgian endive and basil

easy
15
Main Course
4
"Gli speciali" Organic peeled datterini tomatoes - Petti Tomato

Gli Speciali

product details

Preparation

Cut the endive julienne and marinade it with with vinegar, half a glass of water, salt and sugar.
Cut the bread in dices and season with tomato, salt, oil, basil, and the marinated endive. Serve with a piece of oil and a few clumps of fresh Belgian endive.

Ingredients

4 slices of stale Tuscan style bread
350 gr Peeled organic datterini tomatoes “Gli Speciali” Petti
4 leaves of Belgian endive
1 glass of apple vinegar
1 tablespoon of sugar
4/5 leaves of basil
extra virgin olive oil
salt and pepper to taste

RECIPE & PICTURE: ARIMAUA