Panzanella With Tomatoes White Beans Basil And Prosciutto 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.

TOMATO BASIL PANZANELLA

Tomato Basil Panzanella image

This is an Italian salad made with dry bread and tomatoes. Delicious.

Provided by Cecilia Smith

Categories Salad Vegetable Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 11

Ingredients

5 cups cubed whole wheat bread
½ cup extra-virgin olive oil
¼ cup red wine vinegar
¼ cup lemon juice
¼ cup chopped fresh parsley
½ teaspoon salt
6 large tomatoes, cut in wedges
1 large red onion, diced
½ cup black olives
½ cup fresh basil
½ cup shaved Parmesan cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes over a baking sheet.
Bake bread cubes in the preheated oven until lightly browned, about 15 minutes, stirring occasionally.
Whisk olive oil, vinegar, lemon juice, parsley, and salt in a large bowl. Fold in toasted bread, tomatoes, onion, olives, basil, and Parmesan cheese until vinegar dressing is evenly distributed.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 21.5 g, Cholesterol 3.6 mg, Fat 17.6 g, Fiber 4.4 g, Protein 7.4 g, SaturatedFat 3.2 g, Sodium 456.9 mg, Sugar 6.2 g

PANZANELLA WITH TOMATOES, WHITE BEANS, BASIL, AND PROSCIUTTO

Panzanella with Tomatoes, White Beans, Basil, and Prosciutto image

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Provided by Allrecipes Member

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

4 thick slices crusty whole-grain bread, cut into 1 1/2-inch pieces
1 (15 ounce) can cannellini beans, rinsed and drained
1 cup basil leaves, torn
1 pound cherry tomatoes, sliced in half
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
½ pinch Salt to taste
4 thin slices prosciutto

Steps:

Preheat oven to 450 degrees F.
Coat baking sheet with cooking spray. Place bread cubes on sheet and spritz bread. Bake in oven until lightly toasted, 3 to 4 minutes, shaking once or twice to heat evenly.
Meanwhile, in large bowl, toss beans, basil, tomatoes, oil, vinegar, and salt until combined. Set aside.
Cut prosciutto into tiny pieces using kitchen shears. Cook in nonstick skillet on medium-high until crispy. Remove and drain on paper towels.
Add toasted bread to tomato mixture and toss lightly. Divide among 4 plates and garnish with prosciutto.

Nutrition Facts : Calories 276.8 calories, Carbohydrate 36.1 g, Cholesterol 6.2 mg, Fat 11 g, Fiber 7.1 g, Protein 9.3 g, SaturatedFat 2.1 g, Sodium 529.2 mg, Sugar 1.1 g

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