Panzanella Bread Salad Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

TUSCAN TOMATO & BREAD SALAD



Tuscan Tomato & Bread Salad image

Provided by Ina Garten

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound cherry or grape tomatoes, halved through the stem
1 pound fresh mozzarella, 3/4-inch diced
2 teaspoons minced garlic (2 cloves)
1 teaspoon good Dijon mustard
1/4 cup good red wine vinegar
Kosher salt and freshly ground black pepper
1/2 cup plus 1/3 cup good olive oil
1/2 pound sourdough bread, crusts removed and 3/4-inch diced
20 fresh basil leaves, julienned

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.

SOUTHERN PANZANELLA



Southern Panzanella image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 25

1/2 cup (1 stick) unsalted butter, melted
3 cups cubed day-old Skillet Cornbread (1-inch cubes), recipes follows
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup olive oil
1 tablespoon red wine vinegar
1 teaspoon freshly ground black pepper
1 teaspoon honey
1/2 teaspoon kosher salt
1 clove garlic, grated
1 pound collard greens, julienned
One 15-ounce can black-eyed peas, drained and rinsed
1 cup jarred sliced roasted red peppers, drained
1 cup cherry tomatoes, halved
8 ounces mozzarella pearls, drained
1/4 cup fresh basil leaves
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup whole milk
1 large egg
1/2 teaspoon baking soda
1/4 cup plus 2 tablespoons shortening, melted

Steps:

  • For the cornbread croutons: Preheat the oven to 350 degrees F.
  • Brush a baking sheet with 2 tablespoons of the melted butter. Gently arrange the Skillet Cornbread cubes on the buttered baking sheet and drizzle with the remaining melted butter. Sprinkle with the salt and pepper. Do not toss the cornbread or it will crumble. Bake, gently turning the cubes with tongs halfway through, until golden brown, 15 to 20 minutes. Allow the cornbread croutons to cool completely.
  • For the dressing: Add the olive oil, vinegar, pepper, honey, salt and garlic to a mason jar and shake.
  • For the salad: In a large bowl, combine the collards, black-eyed peas, red peppers, tomatoes, toasted cornbread croutons and dressing and toss gently. Add the mozzarella pearls to the bowl (setting aside a handful for garnishing) and toss them in with the rest of the salad.
  • Arrange the salad on a platter. Using tongs, bring some of the croutons to the top of the salad to garnish. Arrange the remaining mozzarella pearls around the salad and garnish with the basil leaves.
  • Preheat the oven to 450 degrees F.
  • Stir together the cornmeal, flour, baking powder and salt in a bowl until combined.
  • Stir together the buttermilk, whole milk and egg in a bowl or measuring cup with a fork. Add the baking soda and stir again, making sure it is evenly dissolved. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. Slowly add 1/4 cup of the melted shortening to the batter, stirring until just combined.
  • Heat the remaining 2 tablespoons shortening over medium heat in a cast-iron skillet. Pour the batter into the hot skillet--it should sizzle. Spread with a spatula to even out the surface. Cook on stovetop for 1 minute. Transfer to the oven and bake until the top is golden brown and the edges are crispy, 20 to 25 minutes.

SPRING PANZANELLA



Spring Panzanella image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 30m

Yield 10 servings

Number Of Ingredients 17

2 pound medium asparagus
1/2 cup freshly chopped basil leaves
8 tablespoons extra-virgin olive oil, divided
Sea salt, preferably gray salt and freshly ground black pepper
Panzanella Croutons, recipe follows
2 cups fresh or frozen English peas, boiled until tender and drained
1 cup thinly sliced green onion or spring onion
3 tablespoons plus 1 teaspoon fresh lemon juice, divided
1/2 head radicchio, ribbon-cut, soaked, drained, and dried
2 cup whole baby spinach leaves or arugula
Wedge ricotta salata cheese
1/2 cup unsalted butter
12 cups crust-free cubed day-old bread (1/2-inch cubes)
3/4 cup finely grated Parmesan
1/2 cup unsalted butter
12 cups crust-free cubed day-old bread (1/2-inch cubes)
3/4 cup finely grated Parmesan

Steps:

  • Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where the spear becomes tough. Discard the tough end. Repeat with the remaining asparagus. Cut off the tender tips and reserve.
  • Bring a large pot of salted water to a boil over high heat. Add the asparagus tips and cook briefly, just until they lose their raw taste. Lift them out with a sieve or skimmer and let cool. Add the remaining portion of the asparagus spears and cook until tender enough to puree, then drain well.
  • Put the asparagus spears basil, 6 tablespoons of the olive oil, and salt and pepper, to taste, in a blender or food processor. Puree until smooth.
  • In a large bowl, combine the croutons, asparagus tips, peas, and green or spring onion. Add some of the asparagus puree and toss to coat well. Add more puree as needed to coat lightly and evenly. Add 3 tablespoons of the lemon juice and toss again. Taste and adjust the seasoning, then make an even layer of the mixture on a platter.
  • In another bowl, combine the radicchio and spinach or arugula. Dress with the remaining 2 tablespoons olive oil, the remaining 1 teaspoon lemon juice, and salt and pepper to taste. Toss well, then mound on top of the dressed croutons. With a cheese plane or vegetable peeler, shave some ricotta salata over the top. Serve immediately.
  • Preheat the oven to 350 degrees F.
  • Melt the butter in a large skillet over moderate heat and cook until it foams. Add the bread cubes and toss to coat with the butter. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
  • Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 12 minutes. Let cool. Store in an airtight container.
  • Michael's Notes: I use a serrated knife to remove the crust from day-old bread, and then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Also note that I recommend grating the Parmesan finely so that it will stick to the bread better.
  • Yield: 4 to 4 1/2 cups
  • Preheat the oven to 350 degrees F.
  • Melt the butter in a large skillet over moderate heat and cook until it foams. Add the bread cubes and toss to coat with the butter. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
  • Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to12 minutes. Let cool. Store in an airtight
  • container.

GRILLED PANZANELLA



Grilled Panzanella image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

Good olive oil
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
2 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
1/2 hothouse cucumber, unpeeled, seeded and sliced 1/2-inch thick
1 large ripe tomato, cut into 1-inch cubes
10 large basil leaves
3 tablespoons capers, drained
1 red onion, sliced into 1/4 inch rounds
1 red bell pepper, seeded and cut into 3 large pieces
1 yellow bell pepper, seeded and cut into 3 large pieces
1/2 small ficelle, cut into 1-inch thick slices

Steps:

  • Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.
  • In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  • Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.
  • When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.
  • Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.

Nutrition Facts : Calories 241 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 737 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams

CLASSIC PANZANELLA



Classic Panzanella image

Provided by Valerie Bertinelli

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

5 cups cubed good-quality crusty bread (about half of a 7-inch round loaf)
6 medium-ripe tomatoes, cored and cut into 3/4-inch pieces
Kosher salt and freshly ground black pepper
6 tablespoon extra-virgin olive oil
3 tablespoons sherry vinegar
1/4 cup thinly sliced red onion
1 cup basil leaves, torn

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 SALAD



Panzanella Salad image

Provided by Food Network

Time 35m

Number Of Ingredients 15

2 yellow bell peppers
2 red bell peppers
4 slices white bread, crusts removed
2 tablespoons extra virgin olive oil
6 plum tomatoes
1 cucumber, peeled
1 small red onion
2 tablespoons capers
3 anchovy fillets (optional)
1 tablespoon Dijon mustard
2 tablespoon chianti vinegar
1/2 cup extra virgin olive oil
3 tablespoons chopped basil
1 teaspoon sea salt
Freshly cracked black pepper to taste

Steps:

  • Roast the peppers on the stovetop burners, turning with tongs to char evenly on all sides. When thoroughly blackened, close up in a paper bag so skins will steam loose. When cool enough to handle, rub the skin off the peppers. Cut out and discard the stems, seeds, and white veins. Chop into 1/4-inch dice and set aside. Preheat oven to 350 degrees. Cut the bread into 1/4-inch dice. Toss the bread cubes with the olive oil. Toast in the preheated oven for 5 minutes, or golden brown. Set aside.' Cut the tomatoes, cucumber, and red onion into 1/4-inch dice. In a large bowl, combine with the diced peppers, capers, and anchovies if desired. For the vinaigrette, start by mixing the Dijon mustard and chianti vinegar together and then slowly ass the olive oil until well emulsified. Add the chopped basil, and season with salt and pepper. Add all the vinaigrette ingredients to the bowl and toss well to combine. Just before serving, add the croutons to the salad, toss well, and serve immediately.

GREEK PANZANELLA



Greek Panzanella image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 17

Good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
Kosher salt
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup calamata olives, pitted
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Steps:

  • Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
  • Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
  • For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

PANZANELLA (TUSCAN BREAD AND TOMATO SALAD)



Panzanella (Tuscan Bread and Tomato Salad) image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 8

4 large vine ripened tomatoes, cut into large cubes or wedges
1/2 pound stale country-style Italian bread, crusts removed and cubed (about 8 cups)
1 1/4 cups thinly sliced red onions
2 teaspoons minced garlic
1/4 cup red wine vinegar
1/2 cup Italian extra-virgin olive oil
1 bunch fresh basil, stems removed, washed and spun dry, turn into pieces
Salt and freshly ground black pepper

Steps:

  • In a large bowl, combine the tomatoes, bread, and onions.
  • In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine. Serve.

PANZANELLA



Panzanella image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

1/4 cup drained capers
2 tablespoons plus 1/4 cup red wine vinegar
12 ounces ciabatta or other country-style white bread, 2 to3 days old
2 tablespoons plus 2/3 cup extra-virgin olive oil
9 ripe tomatoes (about 2 1/4 pounds total), cored and scored on the bottom
1 garlic clove, minced
Salt and freshly ground black pepper
1/2 cup thinly sliced fresh basil leaves
1 cup drained roasted red bell pepper strips
1/4 cup pitted kalamata olives, halved lengthwise
Fresh basil sprigs, for garnish

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



Panzanella image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 16

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.

More about "panzanella bread salad food"

Related Search