Jamie Oliver Tuscan Bread Salad Recipes

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CLASSIC PANZANELLA SALAD (TUSCAN-STYLE TOMATO AND BREAD SALAD) RECIPE



Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad) Recipe image

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

2 1/2 pounds (1.1kg) mixed ripe tomatoes, cut into bite-size pieces
2 teaspoons (8g) Diamond Crystal kosher salt, plus more for seasoning (use half as much if using table salt)
3/4 pound (340g) ciabatta or rustic sourdough bread, cut into 1 1/2-inch cubes (about 6 cups bread cubes)
10 tablespoons (150ml) extra-virgin olive oil, divided
1 small shallot, minced (about 2 tablespoons)
2 medium cloves garlic, minced (about 2 teaspoons)
1/2 teaspoon Dijon mustard
2 tablespoons white wine vinegar or red wine vinegar
Freshly ground black pepper
1/2 cup (1/2 ounce) packed basil leaves, roughly chopped

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

TUSCAN BREAD SALAD



Tuscan Bread Salad image

This is a great salad that's easy to prepare, and it's a great way to use up any day old bread you might have leftover. Please don't be restricted to the dressing listed here. Feel free to toss salad with any Italian, or oil and vinegar based dressing of your choice. A balsamic vinaigrette works great with this too.

Provided by Kozmic Blues

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

4 slices crusty Italian bread (day old preferred) or 4 slices sourdough bread, cut about 1/2 inch thick (day old preferred)
1 garlic clove, halved
2 medium ripe tomatoes, diced
1 (15 ounce) can white cannellini beans, rinsed and drained
1 green bell pepper, roasted and cut into strips
1/4 chopped fresh basil
4 1/2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
3 tablespoons vegetable broth
salt & freshly ground black pepper, to taste

Steps:

  • Toast bread slices under broiler for about 4 minutes on each side.
  • Remove slices and rub with garlic cloves.
  • Prepare dressing by whisking ingredients together in a small bowl, and seasoning with salt and pepper.
  • Cut bread slices into small cubes and add them to a serving bowl.
  • Next add the tomatoes, beans, roasted pepper and basil.
  • Pour dressing over salad and toss to coat.
  • Let salad rest about 5-10 minutes before serving.

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