🥗 Romanian Panzanella with Grilled Zucchini and Feta

Name: Romanian Panzanella with Grilled Zucchini and Feta
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 300 g Stale baguette slices; 400 g Zucchini; 300 g Cherry tomatoes; 150 g Feta cheese (in brine); 80 g Arugula; 30 ml Balsamic vinegar; 40 ml Olive oil; 5 g Salt; 2 g Black pepper

420 kcal · 25 min · 4 servings

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Ingredients

300 g Stale baguette slices
400 g Zucchini
300 g Cherry tomatoes
150 g Feta cheese (in brine)
80 g Arugula
30 ml Balsamic vinegar
40 ml Olive oil
5 g Salt
2 g Black pepper

Instructions

1. Cut the baguette into 1 cm cubes. Spread them on a baking sheet and roast in the preheated oven at 350 degrees for 10 minutes until crispy. Timer: 10
2. Wash and halve the zucchini, then slice them into thick rounds. Fry the zucchini in 20 ml olive oil in a pan over medium heat for 4 minutes per side. Timer: 8
3. Wash the cherry tomatoes and halve them. Wash the arugula and dry it thoroughly. Timer: 0
4. Roughly crumble the feta with your hands in a large bowl. Add the roasted bread cubes, warm zucchini, and tomatoes. Timer: 0
5. Whisk the remaining olive oil, balsamic vinegar, salt, and pepper in a small bowl. Pour the dressing over the salad and toss everything gently. Top with the arugula. Timer: 0

Nutrition per serving

kcal: 420
Protein: 14 g · Fett/Fat: 22 g · Carbs: 40 g