Classic Panzanella Salad Tuscan Style Tomato And Bread Salad Recipes

PANZANELLA: TRADITIONAL ITALIAN BREAD AND TOMATO SALAD

Panzanella: Traditional Italian Bread and Tomato Salad image

A traditional Italian bread and tomato salad with olive oil and vinegar.

Provided by Christina Conte

Categories Salads

Time 7m

Number Of Ingredients 8

Ingredients

3 or 4 medium to large tomatoes
one or two pieces of stale Italian style bread, cubed
a few fresh basil leaves, torn into pieces
cucumber, sliced (optional)
sweet onion, cut into pieces (optional)
about 3 tablespoons of extra virgin olive oil, good quality
1 or 2 teaspoons of red wine vinegar
about 3/4 teaspoon of Kosher or sea salt

Steps:

Place the bread into a serving bowl which will accommodate the rest of the ingredients.
Add the rest of the ingredients and mix well. Sprinkle with the salt, drizzle with the olive oil and vinegar and toss again, until well mixed.
Leave for a few minutes so that the juice can soak into the bread cubes, then serve.

Nutrition Facts : Calories 328 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 21 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1152 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

PANZANELLA (ITALIAN TOMATO AND BREAD SALAD)

Panzanella (Italian tomato and bread salad) image

Panzanella is a classic tomato and bread salad from Tuscany. Bursting with ripe tomatoes, cucumber and basil, it's hard to think of a salad that screams "summer" any louder. Chunks of lightly toasted bread meanwhile bring delicious texture and some heft to the salad, making it filling enough for lunch or a light meal.Be warned, this salad demands the very best tomatoes! If you don't have juicy tomatoes, don't make this. Make another salad instead!And though some Italians may tell you toasting bread is not the traditional way to make Panzanella, don't skip it. That is, unless you WANT unidentifiable white mush in your bowl within minutes of making this!

Provided by Nagi

Categories Side Salad

Time 50m

Number Of Ingredients 11

Ingredients

4 - 5 cups (loosely packed) stale bread (, torn into 2.5cm/1" chunks (~180g/6 oz, depending on bread used))
1 tbsp extra virgin olive oil
4 medium tomatoes ((Note 1))
1 tsp cooking/kosher salt ((or 3/4 tsp table salt))
2 Lebanese cucumbers ((or 1 long telegraph/English cucumber), peeled (optional) (Note 3))
1 cup basil leaves (, loosely packed)
2 tbsp red or white wine vinegar ((Note 4 for other options))
1 tsp Dijon mustard
8 tbsp extra virgin olive oil (, the best you can afford)
1 1/2 tsp garlic (, finely minced (~1 large or 2 small))
1/4 tsp salt

Steps:

Preheat oven to 180°C /350°F (160°C fan).
Toss bread chunks with 1 tbsp olive oil in a bowl.
Toast: Spread bread on a a tray and toast for about 15 minutes, until the outside is becoming golden and crunchy but the inside is still a little soft, like toast. Remove and leave to cool.
Cut tomato into 8 wedges each. Cut some of these wedges into half (I like irregular shapes for this rustic salad).
Sweat tomato with salt: Put tomatoes into a colander over a large bowl. Season with the salt, toss and set aside for 10 minutes to draw out the juices. RESERVE the tomato juice in the bowl for the dressing.
Cut cucumber into any shaped chunks aroun 2.5cm / 1" pieces. Again, I like to do irregular but even-sized shapes.
Toss veg: Place tomato sweating in colander into large bowl. Add cucumber and basil, toss gently.
Tomato Dressing: Add Dressing ingredients into bowl holding the tomato juice, whisk well.
Dress salad: Add bread to salad, pour over dressing. Give it a light toss.
Rest then serve: Leave for 5 minutes to let the juices soak into the bread, tossing once or twice. Toss once more just before serving!

Nutrition Facts : Calories 431 kcal, Carbohydrate 32 g, Protein 6 g, Fat 32 g, SaturatedFat 5 g, Sodium 972 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 27 g, ServingSize 1 serving

PANZANELLA

Panzanella image

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 16

Ingredients

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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.

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