Panzanella Salad With Bacon Tomato And Basil Food

TOMATO BASIL PANZANELLA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes over a baking sheet.
• Bake bread cubes in the preheated oven until lightly browned, about 15 minutes, stirring occasionally.
• Whisk olive oil, vinegar, lemon juice, parsley, and salt in a large bowl. Fold in toasted bread, tomatoes, onion, olives, basil, and Parmesan cheese until vinegar dressing is evenly distributed.

PANZANELLA SALAD

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.

PANZANELLA SALAD WITH BACON, TOMATO AND BASIL

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.

PANZANELLA (BREAD AND TOMATO SALAD)

Steps:

• Chop the tomatoes and combine them in a bowl with the salt. This will draw some of the liquid out of the tomatoes, making a more flavorful dressing for the bread to absorb.
• Toast your bread slices or bake them at 300F for 15 minutes. I ran a regular toast cycle and simply left the bread inside to dry for more time while I prepped the rest of the ingredients.
• In a small bowl, mix the olive oil, vinegar and optional minced garlic.
• Chop your vegetables and add them to the bowl with the tomatoes: cucumber, green pepper, onion. You can dice or slice the onion based on whether you prefer the onion concentrated or spread through the salad.
• Tear or chiffonade the basil leaves (again a matter of personal preference), and add them to the bowl.
• Tear the bread into small chunks and add to the salad bowl. Mix everything to allow the tomato juices to enter the bread. It's fine if the bread chunks are still warm.
• Add the olive oil-vinegar-garlic dressing and optional bread crumbs, and toss again.
• Season with fresh ground black pepper and serve.