I love to make Summer salads and one of my favourite is Panzanella a Tuscan tomato, onion and bread salad usually made in August when the tomato season is at its peak.
As much as I love Panzanella I wanted to pump up the original recipe and give it a personal and Venezuelan touch. This recipe is full of flavour, substantial and super nutritious.
PRINT THE RECIPE:
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NGREDIENTS:
4 Vine tomatoes
1/2 White onion or a small onion
250 gr Black beans or black olives
1 small Avocado
300 gr Stale bread or Venezuelan Bollitos
Olive oil to taste
Salt & Black pepper to taste
Handful of parsley
Handful of coriander
Handful of basil or 3 Tbsp of Italian pesto
HOW TO MAKE ITALIAN PESTO:
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F I N D M E
f a c e b o o k →
i n s t a g r a m →
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Music: “Runnaway” – Silent Partner