Mediterranean Panzanella Salad Recipes

MEDITERRANEAN PANZANELLA

Mediterranean Panzanella image

This panzanella, or bread salad, is made with green beans, onion, olives, fennel, and feta.

Provided by Martha Stewart

Time 30m

Number Of Ingredients 10

Ingredients

Coarse salt
1 pound green beans, trimmed
1/2 cup shaved fennel bulb
1/2 red onion (about 4 ounces), thinly sliced
1/2 cup pitted black olives
4 ounces feta cheese, crumbled
1/4 cup plus 1 tablespoon olive oil
1/4 cup red wine vinegar
Freshly ground pepper
2 slices (about 1 inch thick each) rustic bread

Steps:

Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil over medium-high heat; add salt. Add beans; simmer until just tender, 5 to 6 minutes. Plunge beans into ice-water bath to stop the cooking; let cool completely in water. Drain.
Toss together green beans, fennel, onion, olives, feta, oil, vinegar, and 1/4 teaspoon salt in a medium bowl; season with pepper. Let stand at room temperature 15 minutes.
Preheat broiler. Place bread on a baking sheet. Broil, turning once, until bread darkens, about 3 minutes per side. Cut bread into 1-inch cubes; add to salad, and toss to combine.

MEDITERRANEAN PANZANELLA

Mediterranean Panzanella image

Dinner ready in 10 minutes! Serve this delicious salad made using bread, tomatoes and cucumber. Perfect if you love Mediterranean cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 10m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon canola oil
3 tablespoons white balsamic vinegar
1/4 teaspoon pepper
1/8 teaspoon salt
6 1/2 cups chopped tomatoes (about 3 very large)
1 1/2 cups cubed English (seedless) cucumber
1/4 cup pitted kalamata olives
1/2 cup fresh basil leaves, torn
4 cups torn whole wheat country-style bread (8 oz)
1/3 cup crumbled feta cheese

Steps:

In large bowl, mix oil, vinegar, pepper and salt with wire whisk. Stir in tomatoes, cucumber, olives and basil. Add bread and cheese; toss gently. Serve immediately.

Nutrition Facts : Calories 300, Carbohydrate 42 g, Fat 2, Fiber 7 g, Protein 11 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 630 mg

MEDITERRANEAN CHICKEN PANZANELLA SALAD

Mediterranean Chicken Panzanella Salad image

Here's a better-for-you take on the classic panzanella salad, made with whole wheat pita bread, chicken and lots of veggies.

Provided by My Food and Family

Categories Home

Time 25m

Yield Makes 4 servings, 1 cup each.

Number Of Ingredients 9

Ingredients

1 whole wheat pita bread, split
1 cup chopped cooked chicken
1 small cucumber, peeled, chopped
1 red pepper, chopped
1 tomato, chopped
1/3 cup chopped red onions
1/4 cup chopped fresh parsley
1/3 cup KRAFT Lite Zesty Italian Dressing
1 Tbsp. lemon juice

Steps:

Heat oven to 375°F.
Place pita halves in single layer on baking sheet. Bake 4 to 5 min. on each side or until crisp and lightly browned on both sides. Cool.
Combine next 6 ingredients in large bowl.
Crumble pitas over salad. Mix dressing and lemon juice. Add to salad; toss to coat.

Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g

PANZANELLA SALAD

Panzanella Salad image

Italian bread and tomato salad! Capers work great in place of the olives too!

Provided by veggiemom

Categories Salad

Time 50m

Yield 8

Number Of Ingredients 11

Ingredients

6 cups day old Italian bread, torn into bite-size pieces
⅓ cup olive oil
salt and pepper to taste
3 cloves garlic, minced
¼ cup olive oil
2 tablespoons balsamic vinegar
4 medium ripe tomatoes, cut into wedges
¾ cup sliced red onion
10 basil leaves, shredded
½ cup pitted and halved green olives
1 cup fresh mozzarella, cut into bite-size pieces

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.

Nutrition Facts : Calories 307.5 calories, Carbohydrate 22.2 g, Cholesterol 11.8 mg, Fat 21.7 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 4.8 g, Sodium 551.4 mg, Sugar 3.5 g

MEDITERRANEAN PANZANELLA SALAD

Mediterranean Panzanella Salad image

The vinaigrette in this classic Italian bread and vegetable salad is replaced with a creamy ranch and curry dressing.

Provided by My Food and Family

Categories Recipes

Time 20m

Yield Makes 4 servings.

Number Of Ingredients 9

Ingredients

1/2 cup KRAFT Classic Ranch Dressing
1/2 tsp. curry powder
6 oz. POLLY-O Fresh Mozzarella Cheese, drained, chopped
1 cup sliced peeled cucumbers
1/2 cup small pitted black olives
1/4 cup chopped red onions
3 radishes, sliced
1 pkg. (10 oz.) torn mixed salad greens
1 pita bread, toasted, cut into bite-size pieces

Steps:

Mix dressing and curry powder until blended.
Combine cheese, cucumbers, olives, onions and radishes in large bowl. Add dressing mixture; mix lightly.
Add greens and pita pieces just before serving; toss to coat.

Nutrition Facts : Calories 310, Fat 23 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g

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