PANZANELLA
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
Provided by Giada De Laurentiis
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain.
- Cut the crust off of the bread. Cut into 2-inch slices and grill, drizzling about 2 tablespoons of olive oil on both sides of the bread. Once grilled, cut or tear bread into 1 inch cubes and set aside.
- Submerge the tomatoes into a large saucepan of boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to a large bowl of ice water to cool slightly. Using a small sharp paring knife, peel off the tomato skins. Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.
- In a large bowl, whisk 2/3 cup of the olive oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, and basil; toss to combine.
- Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.
- Arrange half of the roasted peppers, drained capers, and olives over the bread mixture. Repeat layering with the remaining bread mixture, then the remaining roasted peppers, capers, and olives. Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour.
- Garnish with the basil sprigs and serve.
PANZANELLA
Toasted bread and colorful fresh veggies are tossed with a light dressing in this Italian salad. Of course, you can add or take away ingredients to your liking!
Provided by JUNEBUFF1
Categories Salad
Time 52m
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, combine tomatoes, cucumber, green onion, yellow pepper, parsley, and basil.
- In a small bowl, whisk together lemon juice, olive oil, salt, ground black pepper, and garlic. Pour lemon juice mixture over the tomato mixture, and toss to coat. Refrigerate for 30 minutes.
- Meanwhile, preheat oven to 350 degrees F (175 degrees C). Place bread cubes in a single layer on a baking sheet. Bake for 12 minutes, or until toasted and dry.
- Toss bread cubes with tomato mixture, and serve.
Nutrition Facts : Calories 205.7 calories, Carbohydrate 36.8 g, Fat 3.8 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 0.7 g, Sodium 350.8 mg, Sugar 5.2 g
AUTHENTIC GAZPACHO RECIPE
The best Spanish gazpacho recipe I've ever tried. This authentic gazpacho is a blend of different vegetables with olive oil, vinegar, and salt.
Provided by Lauren Aloise
Categories Tapa
Time 15m
Number Of Ingredients 9
Steps:
- Wash and dry all of the vegetables very well-if you prefer to peel the tomatoes you can, although I usually leave the skin on.
- Cut the tomatoes into 4 slices (leaving the core behind) and put into your blender.
- Halve, core, and de-seed the pepper. Cut it into a few slices and add to the blender.
- Peel the garlic and slice it in half. Remove the core (which often results in bitterness when not cooked).
- Cut the onion into a few slices and add it to the blender too.
- Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping.
- Blend the vegetables at a high speed until it is completely pureed.
- Add the salt and vinegar and, while blending on a slow speed, slowly add the olive oil.
- Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water.
- Refrigerate and serve VERY cold! Add as many (or as few) toppings as you like.
Nutrition Facts : Calories 177.63 kcal, Carbohydrate 12.13 g, Protein 2.56 g, Fat 14.1 g, SaturatedFat 1.94 g, Sodium 85.63 mg, Fiber 3.6 g, Sugar 7.73 g, ServingSize 1 serving
PANZANELLA
Prepare your own version of one of Tuscany's most famous dishes, panzanella. It's a good way to use up leftovers, as it's made with stale bread - simply toss with ripe tomatoes and an olive oil dressing
Provided by Esther Clark
Categories Lunch, Side dish, Starter
Time 45m
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.
- Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.
- In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.
Nutrition Facts : Calories 378 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 2.3 milligram of sodium
GAZPACHO PANZANELLA
This yummy salad combines the classic Spanish soup with Italian bread salad. Go ahead and chop the vegs. and toast the bread ahead of time, then toss the salad just before serving because the bread will soak up the juices and become soggy if it sits too long. If you prefer your panzanella drier, just use less dressing. For a vegetarian version, leave out the chicken. Adapted from Cooking Light magazine.
Provided by Sharon123
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350*F.
- For Salad:.
- Arrange bread cubes in a single layer on a baking sheet. Lightly coat bread cubes with the olive oil cooking spray. Bake at 350*F. for 15 minutes or till golden brown, stirring once. Set aside.
- Put tomato, chicken, cucumber, bell pepper, onion, and parsley in a large bowl; toss lightly to combine.
- For Dressing:.
- Combine the vegetable juice, vinegar, olive oil, water, garlic, salt and pepper, stirring with a whisk. Drizzle over salad tossing gently to coat. Stir in the bread cubes. Let stand for 5 minutes. Serve immediately. Enjoy!
Nutrition Facts : Calories 179.5, Fat 4.9, SaturatedFat 0.8, Sodium 560.5, Carbohydrate 31, Fiber 5, Sugar 9.3, Protein 5.6
More about "gazpacho panzanella food"
PANZANELLA SALAD - ONCE UPON A CHEF
From onceuponachef.com
BEST-EVER GAZPACHO RECIPE - HOW TO MAKE GAZPACHO
From delish.com
AUTHENTIC GAZPACHO RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
LAYERED PANZANELLA RECIPE - COOKIE AND KATE
From cookieandkate.com
BAREFOOT CONTESSA | GAZPACHO | RECIPES
From barefootcontessa.com
BA'S BEST GAZPACHO RECIPE | BON APPéTIT
From bonappetit.com
GAZPACHO PANZANELLA RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 294 per servingServings 4
- To prepare salad, arrange bread cubes in a single layer on a baking sheet. Lightly coat bread cubes with cooking spray. Bake at 350° for 15 minutes or until golden brown, stirring once. Set aside.
- Place tomato, chicken, cucumber, bell pepper, onion, and parsley in a large bowl; toss gently to combine.
- To prepare dressing, combine the juice and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat. Stir in bread cubes; let stand for 5 minutes. Serve immediately.
THE BEST TRADITIONAL GAZPACHO | FOODIECRUSH.COM
From foodiecrush.com
PANZANELLA SALAD WITH PROVOLONE GAZPACHO RECIPE
From iloveimportedcheese.com
WHAT TO SERVE WITH GAZPACHO (19 INSANELY APPETIZING SIDES!)
From cookingchew.com
PANZANELLA VS. PANZANELLA: THE CLASSIC PLUS A VARIATION
From lacucinaitaliana.com
ANDALUSIAN GAZPACHO RECIPE - SERIOUS EATS
From seriouseats.com
GAZPACHO PANZANELLA RECIPE ON FOOD52 | RECIPE | COOKING DINNER, …
From pinterest.ca
LA PANZANELLA® ARTISANAL FOODS
From lapanzanella.com
PANZANELLA GAZPACHO VIDEO | JAMIE OLIVER
From jamieoliver.com
PANZANELLA - 3 DIFFERENT RECIPES - TRADITIONAL, ROMAN & MINE ALL …
From anitalianinmykitchen.com
CHICKPEA PANZANELLA RECIPE | COOKING LIGHT
From cookinglight.com
GAZPACHO PANZANELLA: QUESTIONS (AND ANSWERS) ABOUT GAZPACHO …
From food52.com
THE ULTIMATE GAZPACHO TOPPINGS - BRINDISA SPANISH FOODS
From brindisa.com
GAZPACHO PANZANELLA RECIPE - WEBETUTORIAL
From webetutorial.com
WHAT IS PANZANELLA? | ALLRECIPES
From allrecipes.com
BURRATA PANZANELLA - COOKING FOR KEEPS
From cookingforkeeps.com
MEDITERRANEAN DIET PANZANELLA WITH FRUIT - FOOD WINE AND LOVE
From foodwineandlove.com
HOW TO EAT: PANZANELLA | ITALIAN FOOD AND DRINK | THE GUARDIAN
From theguardian.com
CITRUS AND FETA PANZANELLA | RICARDO
From ricardocuisine.com
CLASSIC ANDALUSIAN GAZPACHO RECIPE - VISIT SOUTHERN SPAIN
From visitsouthernspain.com
GAZPACHO PANZANELLA - A CHEF OF YOUR OWN
From ilovegreatfood.com
PANZANELLA SALAD (TUSCAN BREAD AND TOMATO SALAD) - OLIVIA'S CUISINE
From oliviascuisine.com
10+ PANZANELLA RECIPES | EATINGWELL
From eatingwell.com
HOW TO MAKE THE PERFECT PANZANELLA | ITALIAN FOOD AND DRINK - THE …
From theguardian.com
GAZPACHO PANZANELLA RECIPE | RECIPE | RECIPES, PANZANELLA RECIPE ...
From pinterest.com
GARDEN VEGETABLE PANZANELLA RECIPE - PINO LUONGO | FOOD & WINE
From foodandwine.com
GAZPACHO PANZANELLA - MEDITERRANEAN RECIPES
From fooddiez.com
THE AUTHENTIC ITALIAN PANZANELLA RECIPE - SANPELLEGRINO FRUIT …
From sanpellegrinofruitbeverages.com
TUSCAN PANZANELLA PRIMER - LA CUCINA ITALIANA
From lacucinaitaliana.com
END-OF-SUMMER GAZPACHO - THE SPRUCE EATS
From thespruceeats.com
CLASSIC PANZANELLA SALAD (TUSCAN-STYLE TOMATO AND BREAD …
From seriouseats.com
BEST PANZANELLA RECIPE (TUSCAN TOMATO AND BREAD SALAD)
From themediterraneandish.com
GAZPACHO RECIPES AND HOW-TOS FROM FOOD52
From food52.com
PANZANELLA: ITALIAN BREAD AND TOMATO SALAD
From cilantroandcitronella.com
GAZPACHO PANZANELLA RECIPE ON FOOD52 | RECIPE | PANZANELLA …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love