PANZANELLA
Provided by Rachael Ray : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place bread in a medium mixing bowl and cover with water. Soak bread 3 to 5 minutes. In small batches, remove bread in handfuls from the water and wring it out with out mashing or tearing bread. You do not want wet bread, so wring it carefully.
- Combine tomatoes with onions and basil in a second bowl and dress with vinegar, oil, salt and pepper. Add bread to tomato salad and combine. Adjust seasonings and serve.
PANZANELLA
Panzanella, or "bread salad," is an Italian classic. Buy a firm-textured bread so the pieces don't become soggy.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- In large glass or plastic bowl, mix bread, tomatoes, garlic, bell pepper, basil and parsley.
- In tightly covered container, shake remaining ingredients. Pour over bread mixture; toss gently until bread is evenly coated.
- Cover and refrigerate at least 1 hour until bread is softened and flavors are blended but no longer than 8 hours. Toss before serving.
Nutrition Facts : Calories 190, Carbohydrate 15 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 1 g, TransFat 0 g
PASTRAMI AND RYE PANZANELLA
Provided by Mindy Fox
Categories Salad Beef Dinner Lunch Advance Prep Required Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 450°F with the rack in the middle. Put the onion in a bowl and cover with 1 to 2 cups of cold water. Swish the water around and rub the slices with your hands. Strain and repeat the process two or three times, letting the slices soak and changing the water at 10-minute intervals. (Soaking raw onion in cold water mellows the harsh bite.)
- Meanwhile, spread out the bread cubes on a baking sheet and bake until the edges are crispy and golden, 6 to 8 minutes. Transfer the pan to a wire rack and let cool completely.
- On a cutting board, finely chop the garlic with 1/4 teaspoon salt. Using both the blade and the flat side of a chef's knife, chop and scrape the mixture into a paste. Put the oil and vinegar into a bowl, add the garlic paste and whisk to combine.
- In a large bowl, combine the cooled bread, tomatoes and 1/4 teaspoon salt. Toss to combine, gently pressing the tomatoes a bit to release some of the juices.
- Peel the cucumbers in a zebra pattern and cut on a diagonal into half moons. Drain and pat dry the onions. Add the onions, cucumber, celery, basil leaves, pastrami and parsley leaves to the salad. Whisk together the dressing, add it to the salad and gently toss to combine.
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