CLASSIC PANZANELLA
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F. Arrange the bread cubes on a rimmed baking sheet in a single layer. Bake until dried out but not toasted, 10 to 15 minutes. Cool.
- Meanwhile, put the tomatoes in a colander and toss them with 1 teaspoon salt. Let stand 20 minutes, discard any juices that drain out.
- Whisk the olive oil and vinegar together in a large bowl. Add the bread, tomatoes, onion, and basil and toss to coat thoroughly. Season with salt and pepper and serve immediately.
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
Save this classic Tuscan bread and tomato salad, flavored with basil, for summer's depths, when juicy tomatoes brim with flavor. Nice, firm beefsteaks are best here; save the highly perfumed, softer-fleshed tomatoes for soups and sauces.
Provided by Nancy Harmon Jenkins
Categories salads and dressings
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cut the crusts off the bread, and cut the bread into chunks. Place in a bowl and cover with water. Leave for 15 minutes. Then drain, and squeeze the bread dry between your hands. Tear the bread into rough chunks, and place in a large salad bowl. You should have at least 2 cups of torn bread pieces.
- Add thinly sliced onion to the bread and mix well. Cut the tomatoes into large bite-size chunks and add to the bowl. Chop the basil, add it, and then mix the contents of the bowl well.
- In a separate small bowl, place the salt. Mash the clove of garlic with a knife blade, chop it roughly and add to the salt. Using the back of a spoon, crush the garlic in the salt to form a smooth paste. Add oil and vinegar and mix well.
- Add the dressing to the salad, and mix together very well. Set aside, covered, in a cool place for an hour or longer to develop flavors.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 19 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 344 milligrams, Sugar 4 grams
NEW CLASSIC PANZANELLA
This salad originated in Tuscany as a tasty way to use the last scraps of stale bread. In this updated version, day-old bread is toasted -- rather than being soaked in water -- and added to roughly chopped tomatoes, other vegetables, olive oil, and vinegar.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Place the garlic on a cutting board; hit it with the side of a large knife to break it open a bit. Place tomatoes, onion, and garlic in a large nonreactive bowl. Drizzle the oil and vinegar over the vegetable mixture; season with salt and pepper. Toss; let stand, covered, in a cool place, about 1 hour or more.
- Place the bread on a hot grill or under a heated broiler; toast until both sides are slightly charred, 2 to 3 minutes. Remove from heat, rub lightly with garlic if desired; tear bread into bite-size chunks. When ready to serve, add the cucumbers, basil, and bread to the tomatoes.
- Toss to coat bread thoroughly with the marinating liquid. Adjust the seasoning with salt and pepper, and remove the garlic clove.
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 WITH MOZZARELLA AND HERBS
At the height of tomato season, for every perfectly ripe, taut and juicy specimen, there's an overripe, oozing counterpart not far away. The Tuscan bread salad called panzanella is the perfect place to use those sad, soft tomatoes that are still rich in flavor. Traditional panzanella is made with stale, dried bread that's rehydrated from a dressing of sweet tomato juices, vinegar and plenty of olive oil. This version also includes some mozzarella for richness and cucumber for crunch. It's an ideal make-ahead dish; the longer the mixture sits (up to 6 or so hours), the better it tastes. Just make sure your bread thoroughly dries out in the oven so it won't turn to mush.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, appetizer, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
- Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.
- In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.
- Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 561 milligrams, Sugar 5 grams, TransFat 0 grams
CLASSIC PANZANELLA
This salad originated in Tuscany as a tasty way to use the last scraps of stale bread. In this classic recipe, slices of bread are briefly soaked in cold water, squeezed dry, and added to roughly chopped tomatoes, other vegetables, olive oil, and vinegar.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Fill a bowl with enough cold water to cover onion slices. Let onion soak about 30 minutes, changing the water three or four times. Drain, and transfer to a large bowl or dish. Cover bread with cold water, and let stand until the bread is softened and heavy with water, about 10 minutes.
- Squeeze the bread between your palms to remove as much water as possible.
- Arrange bread on a double layer of paper towels. Cover with another double layer of paper towels, and press down to extract any remaining water. Remove top layer of towels, and sprinkle bread with about 1 teaspoon salt. Set aside for 5 minutes. Using fingers, pluck bread into bite-size pieces, and transfer to the dish containing the onions.
- Add the tomatoes and cucumbers.
- Drizzle the oil and vinegar over the salad; season with salt and pepper.
- Tear the basil leaves in half; add to the bowl. Gently toss to combine. Set aside in a cool place, 30 to 45 minutes. Toss, and serve.
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
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