CLASSIC PANZANELLA
This salad originated in Tuscany as a tasty way to use the last scraps of stale bread. In this classic recipe, slices of bread are briefly soaked in cold water, squeezed dry, and added to roughly chopped tomatoes, other vegetables, olive oil, and vinegar.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Fill a bowl with enough cold water to cover onion slices. Let onion soak about 30 minutes, changing the water three or four times. Drain, and transfer to a large bowl or dish. Cover bread with cold water, and let stand until the bread is softened and heavy with water, about 10 minutes.
- Squeeze the bread between your palms to remove as much water as possible.
- Arrange bread on a double layer of paper towels. Cover with another double layer of paper towels, and press down to extract any remaining water. Remove top layer of towels, and sprinkle bread with about 1 teaspoon salt. Set aside for 5 minutes. Using fingers, pluck bread into bite-size pieces, and transfer to the dish containing the onions.
- Add the tomatoes and cucumbers.
- Drizzle the oil and vinegar over the salad; season with salt and pepper.
- Tear the basil leaves in half; add to the bowl. Gently toss to combine. Set aside in a cool place, 30 to 45 minutes. Toss, and 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.
CLASSIC PANZANELLA SALAD (TUSCAN-STYLE TOMATO AND BREAD SALAD) RECIPE
Dried bread and salted tomatoes make the best version of panzanella salad.
Provided by J. Kenji López-Alt
Categories Quick and Easy Salads Sides
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Meanwhile, preheat oven to 350°F (180°C) and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons (30ml) olive oil. Transfer to a rimmed baking sheet. Bake about 15 minutes, until crisp and firm but not browned. Remove from oven and let cool.
Nutrition Facts : Calories 390 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 4 g, Protein 7 g, SaturatedFat 4 g, Sodium 817 mg, Sugar 8 g, Fat 25 g, ServingSize Serves 6, UnsaturatedFat 0 g
PANZANELLA
Prepare your own version of one of Tuscany's most famous dishes, panzanella. It's a good way to use up leftovers, as it's made with stale bread - simply toss with ripe tomatoes and an olive oil dressing
Provided by Esther Clark
Categories Lunch, Side dish, Starter
Time 45m
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.
- Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.
- In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.
Nutrition Facts : Calories 378 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 2.3 milligram of sodium
CLASSIC PANZANELLA
Steps:
- Cover the onion slices with cold water; let soak about 30 minutes, changing the water three or four times. Drain, and transfer to a large bowl or dish. Meanwhile, cover the bread with cold water, and let stand until the bread is softened, about 10 minutes.
- Squeeze the bread to remove as much water as possible. Arrange the bread on a double layer of paper towels; cover with another double layer, and press down to extract any remaining water. Sprinkle the bread with about 1 teaspoon salt. Set aside for 5 minutes.
- Using your fingers, pluck the bread into bite-size pieces, and transfer to the dish containing the onions. Toss to combine.
- Prepare the cucumbers and tomatoes. Add to the bowl with the bread mixture.
- Drizzle the oil and vinegar over the salad; season with salt and pepper.
- Tear the basil leaves in half; add to the bowl. Gently toss to combine. Set aside in a cool place, 30 to 45 minutes. Toss and serve.
NEW CLASSIC PANZANELLA
This salad originated in Tuscany as a tasty way to use the last scraps of stale bread. In this updated version, day-old bread is toasted -- rather than being soaked in water -- and added to roughly chopped tomatoes, other vegetables, olive oil, and vinegar.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Place the garlic on a cutting board; hit it with the side of a large knife to break it open a bit. Place tomatoes, onion, and garlic in a large nonreactive bowl. Drizzle the oil and vinegar over the vegetable mixture; season with salt and pepper. Toss; let stand, covered, in a cool place, about 1 hour or more.
- Place the bread on a hot grill or under a heated broiler; toast until both sides are slightly charred, 2 to 3 minutes. Remove from heat, rub lightly with garlic if desired; tear bread into bite-size chunks. When ready to serve, add the cucumbers, basil, and bread to the tomatoes.
- Toss to coat bread thoroughly with the marinating liquid. Adjust the seasoning with salt and pepper, and remove the garlic clove.
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