Garden Bounty Panzanella Salad Food

GARDEN BOUNTY PANZANELLA SALAD

Garden Bounty Panzanella Salad image

My sister gave me fresh tomatoes and basil, so I made a bread salad known as Panzanella. The longer it sits, the more the bread soaks up the seasonings. -Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories Lunch Side Dishes

Time 35m

Yield 16 servings.

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
12 ounces French or ciabatta bread, cut into 1-inch cubes (about 12 cups)
4 large tomatoes, coarsely chopped
1 English cucumber, coarsely chopped
1 medium green pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 small red onion, halved and thinly sliced
1/2 cup coarsely chopped fresh basil
1/4 cup grated Parmesan cheese
3/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
1/2 cup Italian salad dressing

Steps:

In a large skillet, heat 2 tablespoons oil over medium heat. Add half of the bread cubes; cook and stir until toasted, about 8 minutes. Remove from pan. Repeat with remaining oil and bread cubes., Combine bread cubes, tomatoes, cucumber, peppers, onion, basil, cheese, salt and pepper. Toss with dressing.

Nutrition Facts : Calories 131 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 310mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

PANZANELLA

Panzanella image

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 16

Ingredients

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

PANZANELLA SALAD (FROM NORDSTROM'S ENTERTAINING AT HOME)

Panzanella Salad (From Nordstrom's Entertaining at Home) image

This is a great salad to have in the summer when my neighbor's gardens are in full force. Coming from a long line of gardeners my husband and I unfortunately lack green thumbs but we certainly know what to do with the abundance of produce that comes our way! Don't be alarmed by the large ingredient list, it's mostly pantry items. I usually just need to go and pick up some baby mozzarella balls and a loaf of ciabatta and I'm ready to go.

Provided by Slatts

Categories Cheese

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 17

Ingredients

1 lb ciabatta
1/3 cup extra virgin olive oil
coarse salt
fresh ground pepper
1 cucumber
1/2 small red onion
1 large red bell pepper
1 large green bell pepper
3 large tomatoes
1/2 cup basil, finely sliced
1 lb fresh mozzarella ball, bocconcini are about 1 inch in diameter
2 teaspoons coarse salt
1 teaspoon fresh ground pepper
2/3 cup extra virgin olive oil
1/3 cup vinegar, balsamic
1 tablespoon lemon juice
1/2 teaspoon garlic powder

Steps:

Preheat oven to 350ºF to make croutons.
Cut the bread into 3/4 inch cubes and drizzle with olive oil, salt and pepper. Bake for about 15 minutes until lightly browned. They should be crunchy yet soft. Allow to cool while assembling salad.
Cut cucumber, red onion, bell peppers, and tomatoes into 3/4 inch pieces. Place in large bowl.
Drain and halve mozzarella balls and add to vegetables.
Add salt, pepper, olive oil, balsamic vinegar, lemon juice, and garlic powder into the large bowl. Mix well.
Add bread cubes and mix again. Serve immediately.

Nutrition Facts : Calories 442.2, Fat 40, SaturatedFat 11.3, Cholesterol 44.8, Sodium 943.2, Carbohydrate 8.5, Fiber 2, Sugar 4.7, Protein 14

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