Panzanella With Mozzarella And Herbs Food

PANZANELLA WITH MOZZARELLA AND HERBS

Panzanella With Mozzarella and Herbs image

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

Ingredients

4 ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)
6 tablespoons extra-virgin olive oil, more to taste
3/4 teaspoon kosher sea salt, more to taste
2 pounds very ripe tomatoes, preferably a mix of varieties and colors
6 ounces fresh mozzarella, torn or cut into bite-size pieces
1/2 cup thinly sliced red onion, about half a small onion
2 garlic cloves, grated to a paste
2 tablespoons red wine vinegar, more to taste
1 tablespoon chopped fresh oregano or thyme (or a combination)
Large pinch red pepper flakes (optional)
1/2 teaspoon Dijon mustard
Black pepper, to taste
1/2 cup thinly sliced Persian or Kirby cucumber, about 1 small cucumber
1/2 cup torn basil leaves
1/4 cup flat-leaf parsley leaves, roughly chopped
1 tablespoon capers, drained

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

FRIED-BREAD PANZANELLA WITH RICOTTA AND HERBS

Fried-Bread Panzanella with Ricotta and Herbs image

Frying thick slices of bread in olive oil on only one side gives you a magical combination of crisp and soft so that the bread can soak up the tomato juices without getting soggy.

Provided by Ben Jackson

Categories Bon Appétit Bread Tomato Salad Ricotta Basil Vegetarian Quick & Easy Summer

Yield 4 servings

Number Of Ingredients 11

Ingredients

6 oz. fresh ricotta, preferably sheep's milk
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
Flaky sea salt
Freshly ground black pepper
2 large heirloom tomatoes, cut into 1 1/2" pieces
1/2 small shallot, finely chopped
1/2 small garlic clove, finely grated
1/2 cup basil leaves
1/4 cup parsley leaves with tender stems
1 Tbsp. red wine vinegar
2 (1"-thick) slices sourdough bread

Steps:

Mix ricotta and 2 Tbsp. oil in a small bowl; season with salt and pepper.
Toss tomatoes, shallot, garlic, basil, parsley, and vinegar in a medium bowl; season with salt. Heat 4 Tbsp. oil in a skillet large enough to fit bread in a single layer over medium. Fry bread until deep golden brown on one side, about 4 minutes. Transfer to a cutting board, sprinkle fried side with salt, and cut into 1 1/2" pieces. Toss into tomato mixture.
Spread ricotta mixture over plates and top with salad; drizzle with more oil.

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