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
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.
END OF SUMMER PANZANELLA SALAD
When the warm, summer days are coming to a close and you have a surplus of fresh end-of-season produce, fire up the grill and make this simple yet substantial panzanella salad. With a generous portion of tangy sourdough bread, fresh basil, and multicolored cherry tomatoes, it's a satisfying meal on its own but also makes an easy side dish for a group.
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat a grill pan or outdoor grill to medium-high heat.
- Whisk 1/4 cup of the olive oil, the vinegar, garlic, oregano, 1/2 teaspoon salt and several grinds of pepper in a large bowl until smooth and combined. Toss in the tomatoes, then set aside to marinate.
- Trim the ends off the zucchini and yellow squash, then cut each lengthwise into quarters. Drizzle the zucchini, corn and onion with 2 tablespoons of the olive oil, 1/2 teaspoon of salt and several grinds of pepper. Brush the bread with the remaining 2 tablespoons of olive oil and season with a pinch of salt.
- Grill the zucchini, corn and onion until crisp-tender and charred in spots, 3 to 4 minutes per side for the zucchini and onion, and 6 to 8 minutes for the corn. Grill the bread until toasted and charred, about 2 minutes per side.
- Slice the zucchini on the bias into 1-inch thick pieces, roughly chop the onion and cut the corn kernels off the cob. Cut the bread into 1-inch pieces. Transfer all to the same large bowl with the tomatoes. Add the torn basil leaves, then toss until the salad is well dressed and combined. Season with more salt and pepper. Transfer to a serving bowl or platter, drizzle with more olive oil and top with ricotta salata or feta if using.
PANZANELLA SALAD (FROM NORDSTROM'S ENTERTAINING AT HOME)
This is a great salad to have in the summer when my neighbor's gardens are in full force. Coming from a long line of gardeners my husband and I unfortunately lack green thumbs but we certainly know what to do with the abundance of produce that comes our way! Don't be alarmed by the large ingredient list, it's mostly pantry items. I usually just need to go and pick up some baby mozzarella balls and a loaf of ciabatta and I'm ready to go.
Provided by Slatts
Categories Cheese
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350ºF to make croutons.
- Cut the bread into 3/4 inch cubes and drizzle with olive oil, salt and pepper. Bake for about 15 minutes until lightly browned. They should be crunchy yet soft. Allow to cool while assembling salad.
- Cut cucumber, red onion, bell peppers, and tomatoes into 3/4 inch pieces. Place in large bowl.
- Drain and halve mozzarella balls and add to vegetables.
- Add salt, pepper, olive oil, balsamic vinegar, lemon juice, and garlic powder into the large bowl. Mix well.
- Add bread cubes and mix again. Serve immediately.
Nutrition Facts : Calories 442.2, Fat 40, SaturatedFat 11.3, Cholesterol 44.8, Sodium 943.2, Carbohydrate 8.5, Fiber 2, Sugar 4.7, Protein 14
PANZANELLA SALAD
Italian bread and tomato salad! Capers work great in place of the olives too!
Provided by veggiemom
Categories Salad
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
- While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.
Nutrition Facts : Calories 307.5 calories, Carbohydrate 22.2 g, Cholesterol 11.8 mg, Fat 21.7 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 4.8 g, Sodium 551.4 mg, Sugar 3.5 g
TUSCAN PANZANELLA
This traditional Tuscan Panzanella summer salad is a mix of bright flavors and textures-tomatoes, bocconcini, red onion, basil, and crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high. (Alternatively, heat a grill pan over mediumhigh heat until hot.) Using 3 tablespoons of oil, brush bread slices on both sides.
- Grill bread slices, turning once, until toasted on both sides, about 5 minutes total. Rub both sides with halved garlic. Tear into bite-size pieces.
- Toss bread, tomatoes, onion, bocconcini, and sliced basil in a serving bowl.
- Whisk together vinegar and minced garlic in a small bowl. Whisking constantly, pour in remaining 6 tablespoons oil in a slow, steady stream, and whisk until emulsified. Pour over salad. Season with salt and pepper. Let stand at room temperature, tossing occasionally, 1 hour. Garnish with whole basil leaves.
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
ITALIAN PANZANELLA SALAD
Big cubes of bread in this traditional Italian salad soak up the zesty dressing; white beans and provolone pump up the protein for a well-balanced vegetarian meal. From Martha Stewart.
Provided by BecR2400
Categories Lunch/Snacks
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together vinegar and oil; season with salt and pepper.
- Add beans, bread, tomatoes, cucumber, onion, and cheese. Toss to combine. Cover and refrigerate at least 2 hours, and up to 8 hours.
- Just before serving, stir in basil.
Nutrition Facts : Calories 559.6, Fat 22.1, SaturatedFat 7, Cholesterol 19.6, Sodium 269.3, Carbohydrate 63.7, Fiber 15.8, Sugar 5.5, Protein 30.2
PANZANELLA
Toasted bread and colorful fresh veggies are tossed with a light dressing in this Italian salad. Of course, you can add or take away ingredients to your liking!
Provided by JUNEBUFF1
Categories Salad
Time 52m
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, combine tomatoes, cucumber, green onion, yellow pepper, parsley, and basil.
- In a small bowl, whisk together lemon juice, olive oil, salt, ground black pepper, and garlic. Pour lemon juice mixture over the tomato mixture, and toss to coat. Refrigerate for 30 minutes.
- Meanwhile, preheat oven to 350 degrees F (175 degrees C). Place bread cubes in a single layer on a baking sheet. Bake for 12 minutes, or until toasted and dry.
- Toss bread cubes with tomato mixture, and serve.
Nutrition Facts : Calories 205.7 calories, Carbohydrate 36.8 g, Fat 3.8 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 0.7 g, Sodium 350.8 mg, Sugar 5.2 g
PANZANELLA SALAD WITH BACON, TOMATO AND BASIL
This is from Cooking Light magazine. A great refreshing Italian salad. You can make the tomato mixture the day before and the toss with bread and lettuce just before serving.
Provided by Charmie777
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350º.
- Combine first 5 ingredients in a bowl; stir with a whisk.
- Add tomato, onion, basil and bacon; toss well. Set aside.
- Arrange bread cubes in a single layer on baking sheet. Lightly coat bread with cooking spray.
- Bake at 350º for 15 minutes or until toasted; cool.
- Add bread and lettuce to tomatoes; toss gently to combine.
- Serve immediately.
Nutrition Facts : Calories 588.5, Fat 8.3, SaturatedFat 2.2, Cholesterol 8.8, Sodium 1264, Carbohydrate 104.7, Fiber 6.2, Sugar 9.5, Protein 24.6
TUSCAN PANZANELLA SALAD
This is a little different than the traditional Italian bread salad because it uses croûtons instead of bread. I really love all of the ingredients in this!
Provided by Karen..
Categories Greens
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, mix all ingredients except vinaigrette.
- Add vinaigrette; toss until coated.
- Sprinkle with freshly grated Parmesan or Romano Cheese.
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- Heat olive oil in an extra large skillet over med-low heat. Add the smashed garlic clove and swirl the oil around with it for 1-2 minutes until fragrant and the garlic is golden. Remove the garlic from the pan and add the cubes of bread tossing to coat well. Season the bread with salt and pepper. Toast the bread in the delicious smelling garlic oil, stirring often for about 10 minutes until beautifully golden.
- Drizzle the salad with olive oil, vinegar, lemon, garlic and sprinkle with salt and pepper. Toss until well combine. Taste, adjust salt, and add a bit more olive oil if necessary.
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