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 (ITALIAN TOMATO AND BREAD SALAD)
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
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
END OF SUMMER PANZANELLA SALAD
When the warm, summer days are coming to a close and you have a surplus of fresh end-of-season produce, fire up the grill and make this simple yet substantial panzanella salad. With a generous portion of tangy sourdough bread, fresh basil, and multicolored cherry tomatoes, it's a satisfying meal on its own but also makes an easy side dish for a group.
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat a grill pan or outdoor grill to medium-high heat.
- Whisk 1/4 cup of the olive oil, the vinegar, garlic, oregano, 1/2 teaspoon salt and several grinds of pepper in a large bowl until smooth and combined. Toss in the tomatoes, then set aside to marinate.
- Trim the ends off the zucchini and yellow squash, then cut each lengthwise into quarters. Drizzle the zucchini, corn and onion with 2 tablespoons of the olive oil, 1/2 teaspoon of salt and several grinds of pepper. Brush the bread with the remaining 2 tablespoons of olive oil and season with a pinch of salt.
- Grill the zucchini, corn and onion until crisp-tender and charred in spots, 3 to 4 minutes per side for the zucchini and onion, and 6 to 8 minutes for the corn. Grill the bread until toasted and charred, about 2 minutes per side.
- Slice the zucchini on the bias into 1-inch thick pieces, roughly chop the onion and cut the corn kernels off the cob. Cut the bread into 1-inch pieces. Transfer all to the same large bowl with the tomatoes. Add the torn basil leaves, then toss until the salad is well dressed and combined. Season with more salt and pepper. Transfer to a serving bowl or platter, drizzle with more olive oil and top with ricotta salata or feta if using.
NAANZANELLA SALAD
This playful take on panzanella uses naan for the bread and two homemade chutneys for the dressing.
Provided by Maneet Chauhan
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Heat the oil in a large saute pan to 350 degrees F over medium-high heat. Add the naan and fry, flipping occasionally for even browning, until crispy, 4 to 5 minutes. Using a spider or slotted spoon, drain the naan and transfer to a rimmed baking sheet lined with paper towels; season with salt.
- Toss the fried naan with the tomatoes, cucumbers, half each of the lemon yogurt and mint cilantro chutney in a large bowl. Transfer to a serving platter. Arrange the strawberries on top and drizzle with the balsamic glaze. Garnish with edible flowers, if using, and serve with more of the lemon yogurt and chutney alongside.
- Combine the yogurt, lemon zest and juice and salt and sugar to taste in a medium bowl and mix until well blended.
- Combine the cilantro, mint, mango, lime juice, ginger, chile and salt to taste in a food processor and pulse until finely ground.
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- In a large mixing bowl, combine bread cubes with large drizzle of extra virgin olive oil and a generous pinch of kosher salt. Toss to make sure the bread is well coated (save the bowl for later use). Spread the bread cubes on a sheet pan and bake in heated oven for about 10 minutes or until golden (the edges should get crisp, while the bread gains some color and crisp but remains still a bit chewy).
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