PANZANELLA: TRADITIONAL ITALIAN BREAD AND TOMATO SALAD
A traditional Italian bread and tomato salad with olive oil and vinegar.
Provided by Christina Conte
Categories Salads
Time 7m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 328 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 21 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1152 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
PANZANELLA (ITALIAN TOMATO AND BREAD SALAD)
Panzanella is a classic tomato and bread salad from Tuscany. Bursting with ripe tomatoes, cucumber and basil, it's hard to think of a salad that screams "summer" any louder. Chunks of lightly toasted bread meanwhile bring delicious texture and some heft to the salad, making it filling enough for lunch or a light meal.Be warned, this salad demands the very best tomatoes! If you don't have juicy tomatoes, don't make this. Make another salad instead!And though some Italians may tell you toasting bread is not the traditional way to make Panzanella, don't skip it. That is, unless you WANT unidentifiable white mush in your bowl within minutes of making this!
Provided by Nagi
Categories Side Salad
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C /350°F (160°C fan).
- Toss bread chunks with 1 tbsp olive oil in a bowl.
- Toast: Spread bread on a a tray and toast for about 15 minutes, until the outside is becoming golden and crunchy but the inside is still a little soft, like toast. Remove and leave to cool.
- Cut tomato into 8 wedges each. Cut some of these wedges into half (I like irregular shapes for this rustic salad).
- Sweat tomato with salt: Put tomatoes into a colander over a large bowl. Season with the salt, toss and set aside for 10 minutes to draw out the juices. RESERVE the tomato juice in the bowl for the dressing.
- Cut cucumber into any shaped chunks aroun 2.5cm / 1" pieces. Again, I like to do irregular but even-sized shapes.
- Toss veg: Place tomato sweating in colander into large bowl. Add cucumber and basil, toss gently.
- Tomato Dressing: Add Dressing ingredients into bowl holding the tomato juice, whisk well.
- Dress salad: Add bread to salad, pour over dressing. Give it a light toss.
- Rest then serve: Leave for 5 minutes to let the juices soak into the bread, tossing once or twice. Toss once more just before serving!
Nutrition Facts : Calories 431 kcal, Carbohydrate 32 g, Protein 6 g, Fat 32 g, SaturatedFat 5 g, Sodium 972 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 27 g, ServingSize 1 serving
TUSCAN TOMATO & BREAD SALAD
Provided by Ina Garten
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
TOMATO AND BREAD SALAD
Provided by Sandra Lee
Time 8m
Yield 4 serving
Number Of Ingredients 8
Steps:
- Dice the tomatoes into 1-inch pieces. Set aside.
- To make the dressing, whisk together the olive oil, vinegar, garlic, and salt and pepper in a large bowl. Add the tomatoes and basil and toss. Add the bread, toss, and spoon onto a serving platter, topping with mozzarella.
ITALIAN BREAD AND TOMATO SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings, appetizer
Time 10m
Yield 3 servings
Number Of Ingredients 8
Steps:
- Cut bread into 1/2-inch thick slices, then break up or cut up into 1/2-inch cubes. Place into large serving bowl.
- Wash and trim tomatoes, and cut in quarters. Squeeze juice from tomatoes over the bread; then, dice the tomatoes in 1/2-inch cubes and stir into bread.
- Scrub and trim cucumber, and slice thinly. Cut slices into match-sticks, and add to bowl.
- Finely mince onion, and add. Drizzle oil and vinegar over ingredients, and mix well to moisten bread and meld ingredients. Season with salt and pepper.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 13 grams, Carbohydrate 58 grams, Fat 17 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 675 milligrams, Sugar 11 grams
ITALIAN BREAD SALAD WITH STRAWBERRIES AND TOMATOES
This is my variation of panzanella. Each ingredient having its own intense flavor, when combined, creates an explosive salad. Perfect for a summer day.
Provided by Debra
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Toss bread cubes with 2 tablespoons olive oil, garlic powder, onion powder, salt, and black pepper on a large baking sheet until evenly coated; spread mixture into a single layer.
- Bake in preheated oven until toasted, about 10 minutes.
- Transfer toasted bread to a large bowl and mix with strawberries, tomatoes, feta cheese, and onion. Whisk 1/4 cup olive oil, red wine vinegar, and honey in a small bowl; drizzle over bread and tomato salad. Toss to coat.
Nutrition Facts : Calories 376.2 calories, Carbohydrate 52.3 g, Cholesterol 6.3 mg, Fat 14.8 g, Fiber 3.6 g, Protein 9.1 g, SaturatedFat 3.2 g, Sodium 717.4 mg, Sugar 8.4 g
BREAD AND TOMATO SALAD
While "bread salad" may sound unusual, you'll find that this blend from Joan Gwynn of Watsonville, California is unusually good. A simple dressing jazzes up a medley of bread cubes, tomatoes, basil and red onion.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the bread, tomatoes, basil and onion. In a small bowl, whisk together the remaining ingredients; drizzle over bread mixture. Cover and let stand for 30 minutes before serving.
Nutrition Facts : Calories 234 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 343mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
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