Tuscan Tomato Bread Salad Food

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.

TUSCAN TOMATO & BREAD SALAD

Steps:

• Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.
• Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.

TUSCAN BREAD AND TOMATO SALAD WITH PARMESAN CHEESE

Steps:

• Make a vinaigrette of the oil, vinegar, garlic, salt and pepper.
• Mix the other ingredients together in a bowl with the vinaigrette and garnish with parsley. Let sit 15 minutes before serving, so the bread absorbs the dressing.

BREAD AND TOMATO SALAD

Steps:

• In a large bowl, combine the bread, tomatoes, basil and onion. In a small bowl, whisk together the remaining ingredients; drizzle over bread mixture. Cover and let stand for 30 minutes before serving.

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.

TUSCAN BREAD SALAD

Steps:

• Place bread cubes on an ungreased baking sheet. Bake at 350° for 15-20 minutes or until dried and toasted, stirring every 5 minutes. Cool to room temperature. , In a large bowl, combine the cucumber, onion, olives, capers and toasted bread. Drizzle with 1/2 cup vinaigrette; toss to coat. Let stand for 5-10 minutes. , Add romaine and remaining vinaigrette; toss to coat.