Tbl Panzanella Recipes

STRAWBERRY PANZANELLA

Strawberry Panzanella image

Provided by Guy Fieri

Categories dessert

Time 40m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
2 teaspoons kosher salt
1/2 cup extra-virgin olive oil, plus 1/4 cup
1 loaf sourdough bread, cut in 1-inch cubes
1/2 cup sherry
2 tablespoons honey
1 cup fresh strawberries, sliced
4 Roma tomatoes, chopped
1/2 cup blue cheese, crumbled
1 orange, zested
1/4 cup sliced red onion

Steps:

Preheat oven to 300 degrees F.
In a bowl, combine garlic powder, onion powder, pepper and salt. Drizzle 1/2 cup olive oil on bread and add to the seasoning mixture. Toss thoroughly. Place the bread cubes on a baking sheet and bake for 20 minutes or until golden brown. Remove from oven and let cool.
In another bowl, whisk together the sherry, remaining olive oil and honey. Set aside.
In a large mixing bowl, toss cooled bread cubes, strawberries, tomatoes, blue cheese, orange zest, onion and sherry dressing. Try to coat each bread cube with the dressing.
Serve immediately.

TBL PANZANELLA

TBL Panzanella image

Provided by Alton Brown

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

4 cups French bread cut into 1-inch cubes and dried overnight
6 slices bacon, cooked, chopped, drippings reserved
2 cups halved grape tomatoes
2 tablespoons oil, for searing
2 cups halved yellow pear tomatoes or roughly chopped heirloom tomatoes
2 cups chopped romaine lettuce
1/4 cup red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 tablespoon chiffonade mint
1 tablespoon chiffonade basil

Steps:

Toss bread cubes in the bacon drippings. Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.
Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.
Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.

BLT PANZANELLA

BLT panzanella image

Combine the elements of a BLT - salty bacon, crisp lettuce and sweet tomatoes - with golden croutons and a vinegary dressing for a twist on a panzanella

Provided by Liberty Mendez

Categories Lunch, Supper

Time 45m

Number Of Ingredients 12

Ingredients

6 rashers thick-cut bacon
300g day-old sourdough or other crusty bread, torn into large chunks
3 tbsp olive oil
700g ripe mixed cherry tomatoes, any larger ones halved
100g mayonnaise
1 tbsp apple cider vinegar
1 shallot, peeled and finely chopped
1 tbsp capers, drained, rinsed and finely chopped
1 lemon, zested and juiced
1 tbsp honey
small bunch of basil, finely chopped, plus extra leaves to serve
80g rocket

Steps:

Heat the oven to 200C/180C fan/gas 4. Put the bacon in a shallow baking tray in a single layer and bake for 15 mins, turning halfway through until just starting to crisp up. Add the bread pieces and 1 tbsp of the olive oil, season with black pepper and toss everything together. Bake for 10 mins more until the bread is lightly toasted and the bacon crisp, tossing again halfway through. Leave to cool, then chop the bacon into rough pieces.
Tip the tomatoes in a colander set in the sink, sprinkle over 1 tsp sea salt and leave for 15 mins.
Whisk the mayonnaise, vinegar, shallot, capers, lemon zest and juice, honey and basil together in a small bowl and lightly season. Pour half the dressing into a large bowl and whisk in the remaining oil and 1 tbsp water. Tip in the rocket, drained tomatoes, bacon and croutons and toss to combine.
Pile the panzanella onto a large serving platter and scatter over the extra basil leaves. Serve with the remaining dressing on the side.

Nutrition Facts : Calories 404 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 2.4 milligram of sodium

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