Barefoot Contessas Panzanella Salad Recipes

BAREFOOT CONTESSA'S PANZANELLA SALAD

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

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.

GRILLED PANZANELLA

Steps:

• Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.
• In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.
• When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.
• Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.

PANZANELLA (ITALIAN BREAD SALAD)

Steps:

• In a bowl, combine the tomatoes, cucumber, onion, garlic and basil.
• Drizzle with the 1/2 cup olive oil and the 3 tblsps vinegar, season with salt and pepper and toss well.
• Place half of the bread in a wide, shallow bowl.
• Spoon half of the tomato mixture over the bread.
• Layer the remaining bread on top and then the remaining tomato mixture.
• Cover and refrigerate for 1 hour.
• Just before serving, toss the salad and adjust the seasonings with salt and pepper.
• If the bread seems dry, add a little oil or vinegar.
• Serve immediately.

BAREFOOT CONTESSA'S GREEK PANZANELLA

Steps:

• Directions.
• Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
• Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
• For the vinaigrette:.
• Whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

GREEK PANZANELLA

Steps:

• Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
• Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
• For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

PANZANELLA SALAD

Steps:

• Roast the peppers on the stovetop burners, turning with tongs to char evenly on all sides. When thoroughly blackened, close up in a paper bag so skins will steam loose. When cool enough to handle, rub the skin off the peppers. Cut out and discard the stems, seeds, and white veins. Chop into 1/4-inch dice and set aside. Preheat oven to 350 degrees. Cut the bread into 1/4-inch dice. Toss the bread cubes with the olive oil. Toast in the preheated oven for 5 minutes, or golden brown. Set aside.' Cut the tomatoes, cucumber, and red onion into 1/4-inch dice. In a large bowl, combine with the diced peppers, capers, and anchovies if desired. For the vinaigrette, start by mixing the Dijon mustard and chianti vinegar together and then slowly ass the olive oil until well emulsified. Add the chopped basil, and season with salt and pepper. Add all the vinaigrette ingredients to the bowl and toss well to combine. Just before serving, add the croutons to the salad, toss well, and serve immediately.

BAREFOOT CONTESSA'S CRUNCHY NOODLE SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
• Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
• For the dressing, whisk together the vegetable oil, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, 1 tablespoon sesame seeds, peanut butter, salt and the pepper, in a medium bowl.
• Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the scallions and the parsley and mix again.