Italian Bread Salad Food

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.

MID-SUMMER ITALIAN BREAD SALAD

Steps:

• Rub a peeled clove of garlic around a wooden salad bowl.
• Pull apart or chop the bread into bite-size pieces.
• In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.

TUSCAN TOMATO & BREAD SALAD

Steps:

• Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.
• Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.

PANZANELLA (ITALIAN BREAD SALAD)

Steps:

• In a bowl, combine the tomatoes, cucumber, onion, garlic and basil.
• Drizzle with the 1/2 cup olive oil and the 3 tblsps vinegar, season with salt and pepper and toss well.
• Place half of the bread in a wide, shallow bowl.
• Spoon half of the tomato mixture over the bread.
• Layer the remaining bread on top and then the remaining tomato mixture.
• Cover and refrigerate for 1 hour.
• Just before serving, toss the salad and adjust the seasonings with salt and pepper.
• If the bread seems dry, add a little oil or vinegar.
• Serve immediately.

ITALIAN BREAD SALAD WITH OLIVES

Steps:

• Preheat oven to 350°. Place bread cubes in a large bowl. In another bowl, mix oil, garlic and pepper; drizzle 3 tablespoons over bread and toss to coat. Reserve remaining oil mixture. Spread in a single layer on two 15x10x1-in. baking pans., Bake until crisp and light brown, 12-18 minutes, stirring occasionally., Meanwhile, whisk vinegar and salt into reserved oil mixture. Add tomatoes, olives and herbs; toss to coat., Cool bread cubes slightly. Add to tomato mixture; toss to combine. Sprinkle with cheese; serve immediately.

EASY ITALIAN BREAD SALAD

Steps:

• Brush both sides of bread with 1 tablespoon oil. Place on a baking sheet. Broil 4 in. from the heat for 1-2 minutes on each side or until lightly browned. Cut into 1-in. cubes. , In a large bowl, toss the bread cubes, tomatoes, cucumber, onions and cheese. Divide among four lettuce-lined salad plates. In a small bowl, whisk the vinegar, garlic, basil and remaining oil. Drizzle over salads. Serve immediately.

ITALIAN BREAD SALAD (PANZANELLA)

Steps:

• If your bread is very hard, douse it with water first and saw it into a few pieces that will fit into a medium bowl. Cover with the onions. Pour on cold water to cover and let sit for 20 minutes. Lift the onions off the bread and rinse in a strainer. Drain the bread, squeeze out excess water and crumble the bread into a salad bowl.
• Add the tomatoes, basil, and parsley to the bowl. Mix together the vinegar, garlic, salt, pepper, and olive oil, and toss with the bread mixture. Cover and refrigerate for 1 hour or longer before serving.

BREAD SALAD

Steps:

• Combine bread, tomatoes and basil in large bowl.
• In food processor with metal blade, chop garlic and salt. Add rosemary, hot pepper flakes and vinegar.
• Add olive oil in a stream to emulsify.
• Toss bread mixture and dressing.
• Allow to stand for at least 20 minutes so the bread can absorb the dressing.

ITALIAN PANZANELLA BREAD SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
• Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour.
• To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and mound in the center of the platter. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.

PANZANELLA: TRADITIONAL ITALIAN BREAD AND TOMATO SALAD

Steps:

• Place the bread into a serving bowl which will accommodate the rest of the ingredients.
• Add the rest of the ingredients and mix well. Sprinkle with the salt, drizzle with the olive oil and vinegar and toss again, until well mixed.
• Leave for a few minutes so that the juice can soak into the bread cubes, then serve.

ITALIAN BREAD SALAD

Steps:

• In a large bowl, whisk together oil and lemon juice; season with salt and pepper. Add tomatoes, cucumber, fennel, onion, and olives. Toss to combine. Refrigerate for at least 1 hour and up to 4 hours.
• Heat broiler with rack set 4 inches from heat. On a baking sheet, toast bread until light brown on both sides, 1 to 2 minutes a side. Place the bread on a work surface and rub cut side of garlic against bread. Discard garlic. Cut bread into 2-inch pieces.
• To serve: Place bread in four shallow bowls. Top with tomato salad and scatter basil and cheese over top.

ITALIAN BREAD SALAD

Steps:

• Mix stuffing mix and hot water in large bowl just until moistened. Let stand 5 minutes.
• Stir in tomatoes, onion and cucumber.
• Mix oil and vinegar until well blended. Add to stuffing mixture; toss lightly. Serve immediately.

ITALIAN BREAD SALAD

Steps:

• Preheat oven to 300°F with rack in middle.
• Spread out bread in a 4-sided sheet pan and toast in oven, stirring occasionally, until pale golden, 20 to 25 minutes. Cool completely.
• While bread cools, halve cucumber lengthwise, then core and thinly slice.
• Toss together bread, cucumber, remaining ingredients, 1/4 tsp salt, and 1/2 tsp pepper and let stand, tossing occasionally, 30 minutes. Season with additional oil, vinegar, salt, and pepper.