PANZANELLA BREAD SALAD
Chucks Hughes' freshly prepared panzanella bread salad with garlic shrimp is a gourmet appetizer that will satisfy anyone!
Provided by Chuck Hughes
Time 2h45m
Yield s: 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven at 350 degrees F/200 degrees C.
- Place the sourdough bread on a parchment paper-lined baking tray. Drizzle with olive oil and season with salt and pepper. Bake in the oven for 10 minutes or until the bread is golden brown.
- Meanwhile, in a bowl, mix together the dandelions, fresh basil, cherry tomatoes, roasted pepper, red onion, and caper berries. Keep aside in the refrigerator.
- Chop a garlic clove in half, and rub it on the bottom and sides of a large bowl. While the croutons are still hot, add them into the bowl to infuse the garlic flavor. Squeeze the tomato halves over the croutons to allow their juices to mix in. Once the tomatoes have been juiced, cut up the remainder of the tomatoes and toss in with the crouton mixture. Drizzle with olive oil and let it rest at room temperature for 2 hours for the bread to soak all the juices from the tomatoes and olive oil.
- In a pan on medium-high heat, saute the asparagus in butter for 2 minutes. Season with salt and pepper. Remove from the pan and toss it with the croutons. Add the shrimp to the same pan and saute in olive oil for 1 minute, on each side. Add the garlic. Season with salt and pepper.
- Combine the croutons and asparagus with the dandelion salad.
- For serving: Cut the burrata cheese on the serving plate, season with salt and pepper. Pile the panzanella salad and the garlic shrimp on top.
PANZANELLA (TUSCAN BREAD SALAD)
Provided by Food Network
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Peel cucumbers leaving some green skin in alternating strips; slice as thinly as possible. Slice onions as thinly as possible. In a colander, toss cucumber and onion slices with 2 teaspoons salt. Weight with a plate and let drain 20 minutes. Quarter, then thinly slice tomatoes.
- In a large bowl of cold water soak staled bread just until it loses its firmness and becomes spongy, 30 seconds to 1 minute. (If you have let your bread get stale for less than 2 days, just run it briefly under cold, running water.) Using your hands, gently squeeze out water without compacting bread too much. Tear into pieces about 1/2-inch wide and 3-inches long.
- In a large bowl combine soaked bread, cucumbers and onions, tomatoes, basil, oil and vinegar. Season with salt and pepper. Serve immediately.
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 (ITALIAN BREAD SALAD)
Why throw away the rest of that good, dense loaf you picked up at the bakery the other day? This is what the Italians do with day-old (or older) bread. Simply delicious!!!
Provided by evelynathens
Categories Onions
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
PANZANELLA: TUSCAN BREAD SALAD
Steps:
- Submerge the slices of day-old Tuscan-style bread in a bowl of water.
- Use your hands to squeeze out all the water that the bread has absorbed. Break up the bread into small pieces and put into a large bowl.
- Squeeze the cherry tomato juices into a small bowl before adding the tomato halves to the bread mixture.
- Add the red onion, olive oil, and red wine vinegar to the bowl.
- Tear up the basil leaves and toss into the salad mixture. Season with salt and pepper, to taste. Toss well.
- Let the salad rest in the refrigerator for a few hours for all the flavors to come together.
EGGPLANT AND TOMATO PANZANELLA: BREAD SALAD
This is one of my favorite summertime sidedishes. Tossing the salad while the eggplant is still warm softens the mozzarella and really brings the whole dish together
Provided by Allybee Z
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F.
- Toss bread cubes with garlic, olive oil, butter, and salt and pepper. Cook in preheated oven for ten minutes or until lightly brown and crispy. set aside to cool slightly.
- Toss eggplant with olive oil, melted butter, and salt and pepper to taste.
- Roast in preheated oven for 20 minutes or until tender and golden brown.
- To make viniagrette: combine balsamic vinegar, salt, pepper, and olive oil.
- To prepare salad: combine tomatoes, eggplant, bread, and mozzarella. Toss with vinaigrette and garnish with herbs.
Nutrition Facts : Calories 633.4, Fat 37.7, SaturatedFat 12.5, Cholesterol 45.3, Sodium 736.4, Carbohydrate 63.8, Fiber 13.5, Sugar 20.8, Protein 15.5
SOURDOUGH PANZANELLA SALAD
Make a sourdough panzanella salad recipe to serve at your next backyard barbecue!
Provided by Madeline
Categories Side
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 400F and line a baking sheet with parchment paper. Cut the sourdough bread into cubes and lay on the parchment lined baking sheet.
- Pour 2 tbsp of olive oil over the bread and use your hands to toss and make sure the bread is evenly coated. Sprinkle 1 tsp salt over the bread. Place in the oven to bake for 16-20 minutes. Remove when the bread is golden brown.
- While the bread cubes toast, cut the red onion into thin slices. Cut the cherry tomatoes in half and slice the basil into ribbons. Whisk together red wine vinegar, the other 2 tbsp olive oil, dried oregano and crushed red pepper in a small bowl and set to the side.
- Add the toasted bread cubes to a large mixing bowl along with the red onion, tomatoes and basil. Pour the vinaigrette over top and toss until all of the bread and veggies are evenly coated.
Nutrition Facts : ServingSize 1 cup, Calories 252 calories, Sugar 4.7 g, Sodium 733.4 mg, Fat 10.9 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 33.1 g, Fiber 2.2 g, Protein 6.8 g, Cholesterol 0 mg
PANZANELLA SALAD
With crispy, olive oil-soaked Italian bread, juicy tomatoes, bell peppers and cucumbers, panzanella makes a satisfying summer supper.
Categories Salads
Yield 6 to 8
Number Of Ingredients 12
Steps:
- Heat ¼ cup of the oil in a large skillet over medium heat. Add the bread and ½ teaspoon salt; toss well. Cook, stirring frequently, until the bread is crispy and golden brown, about 10 minutes. Set aside to cool.
- In a large bowl, combine the tomatoes, peppers, cucumber, capers, wine vinegar, garlic, shallots, pepper, the remaining ½ teaspoon salt, and the remaining ½ cup oil. Toss well.
- Right before serving, add two-thirds of the toasted bread and basil to the salad. Toss to combine, then taste and adjust seasoning, if necessary (I usually add about ¼ tsp more salt). Transfer to a serving bowl and sprinkle the remaining toasted bread cubes over top. Serve immediately so the bread doesn't get soggy.
Nutrition Facts : Calories 327, Fat 22 g, Carbohydrate 28 g, Protein 5 g, SaturatedFat 3 g, Fiber 3 g, Sodium 497 mg, Cholesterol 0 mg
ITALIAN PANZANELLA BREAD SALAD
Italy's famous bread salad is usually associated with Tuscany, but my husband's father emigrated from Sicily, so I made up this version of bread salad using the flavors of Sicilian cuisine.
Provided by josephinecooks
Categories Salad
Time 1h32m
Yield 10
Number Of Ingredients 16
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.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 24.5 g, Cholesterol 11.6 mg, Fat 15 g, Fiber 3.1 g, Protein 8.8 g, SaturatedFat 4.5 g, Sodium 451.9 mg, Sugar 2.1 g
PANZANELLA
Steps:
- Preheat the oven to 275 F. Cut the bread into 1-inch cubes, arrange on a baking sheet, and drizzle lightly with olive oil. Place the pan in the oven for 20-25 minutes to slightly crisp ("stale") the bread without toasting it. Remove it from the oven and allow to cool.In a large bowl, combine bread, cucumber, tomatoes, and onion. In a small jar, shake together the olive oil, vinegar, salt and pepper. Pour over the salad ingredients, tossing gently. Add basil and Parmesan shavings and toss again. Cover and allow to sit at room temperature for an hour or two before serving.Sprinkle with more salt and pepper 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
BREAD SALAD
Make and share this Bread Salad recipe from Food.com.
Provided by Richard-NYC
Categories Vegetable
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 9
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.
PANZANELLA - 3 DIFFERENT RECIPES
Panzanella, 3 different Recipes. The traditional Tuscan Salad style, Roman Style with day old bread and tomatoes and a my a delicious onion and tomato style. All easy and all so good!
Provided by Rosemary Molloy
Categories Side Dish
Time 20m
Number Of Ingredients 22
Steps:
- TRADITIONAL PANZANELLA
- Remove crust from bread and let soak for 10 minutes in a bowl of water. Then squeeze out as much excess water as possible and break into pieces.
- In a medium bowl mix together, chopped tomatoes, chopped cucumber, sliced onion, wine vinegar, olive oil and salt, then add bread pieces. Refrigerate for an hour. Toss with fresh basil leaves and an extra drizzle of olive oil if desired.
- MY PANZANELLA
- Grill bread drizzle lightly with olive oil and spinkle with a pinch of salt, cut into small pieces.
- In a medium bowl mix together, chopped tomatoes, chopped cucumber, sliced onion, balsamic vinegar, olive oil, salt and oregano. Refrigerate for an hour. Before serving toss with bruschetta pieces and fresh basil leaves and an extra drizzle of olive oil if desired.
- ROMAN PANZANELLA
- Wash and slice in half the tomatoes, on each slice of bread rub with tomato half, drizzle with olive oil, sprinkle with salt. Add cut up tomato and fresh chopped basil leaves. Enjoy!
- **Calories are for a serving of all 3 recipes.
Nutrition Facts : Calories 380 kcal, Carbohydrate 50 g, Protein 10 g, Fat 16 g, SaturatedFat 2 g, Sodium 313 mg, Fiber 8 g, Sugar 17 g, ServingSize 1 serving
PANZANELLA (ITALIAN BREAD SALAD)
While this is quick to put together, it does require about 1-1/2 hours to marinate (which is not included in the prep time). It goes great with soup (like Pasta e Fagioli).
Provided by JackieOhNo
Categories Breads
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat broiler. Arrange bread on baking sheet lined with aluminum foil. Toast 4-6 inches from heat, turning once, until light golden. Tear into large pieces and drop into mixing bowl. Place half the bread in large salad bowl. Scatter half the cucumbers, peppers, and chives, then half the onions and olives over bread.
- Combine 1/4 cup oil, both vinegars, tomaotes, capers, garlic, salt, and pepper and spoon half over salad. Repeat layers with remaining ingredients. Stir once or twice but do not combine thoroughly. If bread seems dry, add oil. Refrigerate covered 1 hour to allow flavors to blend.
- About 20 minutes before serving, let panzanella warm to room temperature. Taste and adjust seasonings. Garnish salad with basil and serve with cruets of oil and vinegar.
Nutrition Facts : Calories 270.9, Fat 16.4, SaturatedFat 2.4, Sodium 1054.5, Carbohydrate 27.9, Fiber 4, Sugar 6.6, Protein 4.8
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.
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- Pour the dressing over the vegetables and gently toss. Cover and set aside. You can prepare the salad several hours in advance and let it stand at room temperature to allow the flavors to blend.
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