Panzanella Verde Recipes

PANZANELLA

Panzanella image

Provided by Ina Garten

Time 55m

Yield 12 servings

Number Of Ingredients 16

Ingredients

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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.

PANZANELLA VERDE

Panzanella Verde image

Provided by Bobby Flay

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1 loaf day-old ciabatta, halved lengthwise
Olive oil
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh basil
1/4 cup red wine vinegar
1 clove garlic, chopped
Pinch sugar
1/2 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 ounces baby arugula
1 small English cucumber, quartered and diced
1 cup pitted cerignola or manzanilla olives
1 cup pitted picholine olives
1 tablespoon capers, drained
1 cup fresh flat-leaf parsley leaves
1/2 cup torn fresh basil leaves
Extra-virgin olive oil, for drizzling

Steps:

For the bread: Heat a charcoal or gas grill to medium. Brush the bread with oil and season with salt and pepper. Grill on both sides until lightly golden brown. Remove, and cut into large dice. Set aside.
For the vinaigrette: Combine the basil, vinegar, garlic, sugar and 1/4 cup water in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper.
For the salad: Put the arugula, cucumbers, olives, capers, parsley and basil in a large bowl. Add three-quarters of the vinaigrette and toss to coat the vegetables. Add the bread and toss to coat. Transfer to a large platter and drizzle with the remaining vinaigrette and EVOO. Serve at room temperature.

ITALIAN BREAD SALAD

Italian Bread Salad image

Think of this as "panzanella verde." There's a lightness here and an herby earthiness that make this the kind of salad you really want on the hottest of summer days.

Provided by Lillian Chou

Categories Salad Olive Side Bake Quick & Easy Basil Cucumber Summer Parsley Capers Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

6 cups cubed (3/4-inch) country bread (about 1/2 pound)
1/2 seedless cucumber
1 celery rib, thinly sliced (1 cup)
1/2 cup chopped scallion
1/2 cup chopped pitted Kalamata olives
1 tablespoon drained capers, chopped
3/4 cup packed flat-leaf parsley leaves
3/4 cup packed basil leaves, torn
1/3 cup fine-quality extra-virgin olive oil
1/4 cup red-wine vinegar

Steps:

Preheat oven to 300°F with rack in middle.
Spread out bread in a 4-sided sheet pan and toast in oven, stirring occasionally, until pale golden, 20 to 25 minutes. Cool completely.
While bread cools, halve cucumber lengthwise, then core and thinly slice.
Toss together bread, cucumber, remaining ingredients, 1/4 tsp salt, and 1/2 tsp pepper and let stand, tossing occasionally, 30 minutes. Season with additional oil, vinegar, salt, and pepper.

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