Tuscan Panzanella Salad Food

TUSCAN PANZANELLA

Steps:

• Tear, chop, or crumble bread into small pieces and place into a large bowl. Add all the chopped vegetables and mix with the bread. Add vinegar, olive oil, garlic, and basil leaves. Toss thoroughly and season with salt and pepper. Let rest at room temperature for 1 to 2 hours before serving.

TUSCAN PANZANELLA SALAD

Steps:

• In large bowl, mix all ingredients except vinaigrette.
• Add vinaigrette; toss until coated.
• Sprinkle with freshly grated Parmesan or Romano Cheese.

PANZANELLA (TUSCAN BREAD AND TOMATO SALAD)

Steps:

• In a large bowl, combine the tomatoes, bread, and onions.
• In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine. 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.

TUSCAN PANZANELLA

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.

ITALIAN PANZANELLA

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.

TUSCAN PANZANELLA

Steps:

• 1. Preheat the oven to 300°F.
• 2. In a bowl, toss the bread with the olive oil and salt and pepper to taste. Spread the bread on a baking sheet and bake for 7 to 10 minutes, until slightly crisp. (The pieces should not be as crispy as croutons.) Alternatively, spread the bread cubes on a baking sheet and let them dry, uncovered, for about 24 hours.
• 3. In a large bowl, whisk together the vinegar, capers, zest, and garlic. Season to taste with salt and pepper. Whisking constantly, add the extra virgin olive oil in a stream until well incorporated.
• 4. Add the onion, tomatoes, bell peppers, cucumber, fennel, and olives and toss with the vinaigrette. Adjust the salt and pepper.
• 5. Tear the fennel fronds and add them to the bowl along with the basil and bread. Toss to coat. Set aside for 20 minutes.
• 6. Divide the salad among 4 plates. Garnish each plate with shaved cheese and serve. If you prefer a moister salad, drizzle with a little more extra virgin olive oil.

PANZANELLA (ITALIAN BREAD SALAD)

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.