(WSVN) - It’s a healthy vegetarian treat the whole family will love, as we grab a Bite with Belkys.
The chef: Belkys Nerey
The dish: Panzanella Salad
Ingredients:
3 tbs. olive oil
2 cups croutons
1 tsp. kosher salt
2 large ripe tomatoes cut into one inch cubes
1 English cucumber, seeds removed, sliced in half and cut into chunks
1 red bell pepper, seeded and cut into one inch cubes
1 yellow bell pepper, seeded and cut into one inch cubes
1/2 red onion, cut in half and thinly sliced
20 large basil leaves, coarsely chopped
3 tbs. capers, drained
For vinaigrette:
1 tsp. finely minced garlic
1/2 tsp. Dijon mustard
3 tbs. Champagne vinegar
1/2 cup good olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Method of preparation:
- Heat the skillet and toast the croutons.
- Whisk together ingredients for vinaigrette.
- In a large bowl mix vegetables together. Add the croutons and toss with the vinaigrette. Season with salt and pepper.
Serves: 12
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