Try this fun spin on panzanella with this green summer panzanella recipe, made with crispy ciabatta croutons, thinly sliced cucumber and zucchini, white beans and basil!
What Kind of Bread to Use for Green Summer Panzanella
- The European languages are members of the same family. Their separate existence is a myth. For science, music, sport, etc.
- Europe uses the same vocabulary.
- The languages only differ in their grammar, their pronunciation and their most common words. The European languages are members of the same family.
How to Slice Vegetables for Summer Panzanella
- To achieve this, it would be necessary to have uniform grammar, pronunciation and more common words.
- If several languages coalesce, the grammar of the resulting language is more simple and regular than that of the individual languages.
Summer Panzanella Recipe Adaptions and Additions
To achieve this, it would be necessary to have uniform grammar, pronunciation and more common words. If several languages coalesce, the grammar of the resulting language is more simple and regular than that of the individual languages.
The new common language will be more simple and regular than the existing European languages. It will be as simple as Occidental; in fact, it will be Occidental. To an English person, it will seem like simplified English, as a skeptical Cambridge friend of mine told me what Occidental is.The European languages are members of the same family. Their separate existence is a myth.
Everyone realizes why a new common language would be desirable: one could refuse to pay expensive translators. To achieve this, it would be necessary to have uniform grammar, pronunciation and more common words. If several languages coalesce, the grammar of the resulting language is more simple. Their separate existence is a myth.
Green Summer Panzanella Recipe
Ingredients
- 6-8 cups torn ciabatta bread
- 1 large zucchini
- 6 small Persian cucumbers
- 1/2 large red onion
- 1 can cannelini beans, drained and rinsed
- 1/4 cup fresh basil leaves, loosely packed
- 1/4 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- 1 garlic clove, peeled and minced
Instructions
- Preheat oven to 350 degrees. Spread bread evenly on a large baking sheet and toast for 10-15 minutes until crispy. Remove from oven and set aside to cool.
- While bread is toasting, use a mandolin to slice the zucchini, cucumbers and red onion into paper thin rounds. Toss with 1/2 teaspoon salt and set in a colander to drain for 15 minutes. Briefly rinse.
- Toss bread, vegetables, cannellini beans, and basil in a large bowl. Whisk together olive oil, vinegar and garlic and season with salt and black pepper. Pour over the panzanella and let sit 10 minutes before serving.
