Peasant Salad Bread Salad Recipes

PANZANELLA: TRADITIONAL ITALIAN BREAD AND TOMATO SALAD

Panzanella: Traditional Italian Bread and Tomato Salad image

A traditional Italian bread and tomato salad with olive oil and vinegar.

Provided by Christina Conte

Categories Salads

Time 7m

Number Of Ingredients 8

Ingredients

3 or 4 medium to large tomatoes
one or two pieces of stale Italian style bread, cubed
a few fresh basil leaves, torn into pieces
cucumber, sliced (optional)
sweet onion, cut into pieces (optional)
about 3 tablespoons of extra virgin olive oil, good quality
1 or 2 teaspoons of red wine vinegar
about 3/4 teaspoon of Kosher or sea salt

Steps:

Place the bread into a serving bowl which will accommodate the rest of the ingredients.
Add the rest of the ingredients and mix well. Sprinkle with the salt, drizzle with the olive oil and vinegar and toss again, until well mixed.
Leave for a few minutes so that the juice can soak into the bread cubes, then serve.

Nutrition Facts : Calories 328 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 21 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1152 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

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

Ingredients

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

PEASANT SALAD (BREAD SALAD)

PEASANT SALAD (BREAD SALAD) image

Categories Salad Side No-Cook

Yield 12 side servings

Number Of Ingredients 13

Ingredients

2/3 cup olive oil
1/4 cup red wine vinegar
1/4 cup light packed fresh basil, chopped
2 tablespoons capers
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove - minced
4 medium tomatoes
2 medium cucumbers
1 large yellow pepper
1 medium red onion
1 12 oz. loaf Italian bread
1/2 cup Kalamata olives

Steps:

30 minutes before serving: 1. In a large bowl - whisk olive oil, vinegar, basil, capers, salt & pepper, garlic. 2. Cut tomatoes, cucumbers, yellow pepper, and red onion into bite sized pieces. Add to bowl with dressing, toss well. 3. Cut bread into 1" chunks. Toss gently with salad. Top with olives.

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Place the tomatoes in a colander over a bowl. Season with the salt and toss to combine. Let them sit for 10-15 minutes.
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