Panzanella Caprese Recipes

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.

CAPRESE PANZANELLA

Steps:

• Add 2-3 tablespoons of the olive oil to a large saute pan, and warm over medium heat.
• Keeping the heat on medium, add the bread cubes and the salt, and toss.
• Stir frequently for about 10 minutes, until the cubes are well toasted. Whenever the pan dries out, add a little more olive oil, about a tablespoon at a time.
• Remove bread cubes from heat and allow to cool completely.
• Seed and dice the tomatoes and add to a large bowl. I keep the tomato chunks large - about the same size as the bread cubes.
• Cut the cherry tomatoes in half and add them to the bowl.
• Give the basil a couple of rough chops, and throw it in.
• Dice the mozzarella and add that to the bowl, too.
• Add the cooled bread cubes.
• Make the viniagrette in a small bowl, whisk together all the ingredients.
• Pour the vinaigrette over the bread, veggies, basil, and cheese, and toss gently until well incorporated.
• Let sit for just a few minutes so the bread can soak in just a little of the vinaigrette.
• Add a little more salt and fresh ground pepper to taste, and serve immediately.

STRAWBERRY CAPRESE PANZANELLA

Steps:

• For the dressing, whisk together garlic, shallot, vinegar, honey, pepper and salt in a medium bowl until well combined. While whisking, slowly drizzle in oil until all oil is incorporated.
• For the panzanella, preheat oven to 400 degrees F.
• Place bread cubes on rimmed baking pan and drizzle with oil; toss until all bread cubes are coated in oil. Transfer to oven and bake 10 to 12 minutes or until bread is dry and dark golden brown.
• Meanwhile, place tomatoes, salt, and pepper in large bowl; toss until well combined. Let stand 5 minutes.
• Add Stella® mozzarella cheese, strawberries, basil, toasted bread, and Dressing to bowl with tomatoes; toss until well combined.
• Serve immediately, or for best flavor, allow salad to sit at room temperature 30 minutes before serving.

PANZANELLA

Steps:

• Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain.
• Cut the crust off of the bread. Cut into 2-inch slices and grill, drizzling about 2 tablespoons of olive oil on both sides of the bread. Once grilled, cut or tear bread into 1 inch cubes and set aside.
• Submerge the tomatoes into a large saucepan of boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to a large bowl of ice water to cool slightly. Using a small sharp paring knife, peel off the tomato skins. Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.
• In a large bowl, whisk 2/3 cup of the olive oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, and basil; toss to combine.
• Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.
• Arrange half of the roasted peppers, drained capers, and olives over the bread mixture. Repeat layering with the remaining bread mixture, then the remaining roasted peppers, capers, and olives. Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour.
• Garnish with the basil sprigs and serve.