Caprese Panzanella Recipes

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CAPRESE PANZANELLA



Caprese Panzanella image

Fresh mozzarella and basil elevate the classic Italian bread salad to something even more special. Quite possibly the perfect summer salad.

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 14

3 cups day-old bread cubes (artisan types are best; I tend to use leftover baguettes)
4-5 tablespoons olive oil
1 teaspoon kosher salt
2 large ripe tomatoes
1 cup yellow cherry tomatoes (I like these for color; another large tomato will work fine as a substitute if you prefer)
1/2 pound fresh mozzarella (about a cup's worth of cheese when cubed)
1 cup loosely packed basil leaves
Additional salt and fresh ground pepper to taste
1/4 cup olive oil
1 1/2 tablespoons white balsamic vinegar (I'm sure regular ol' balsamic would be equally tasty)
1/4 teaspoon Dijon mustard
1/2 teaspoon finely minced garlic
1/4 teaspoon kosher salt
Fresh ground black pepper to taste

Steps:

  • Add 2-3 tablespoons of the olive oil to a large saute pan, and warm over medium heat.
  • Keeping the heat on medium, add the bread cubes and the salt, and toss.
  • Stir frequently for about 10 minutes, until the cubes are well toasted. Whenever the pan dries out, add a little more olive oil, about a tablespoon at a time.
  • Remove bread cubes from heat and allow to cool completely.
  • Seed and dice the tomatoes and add to a large bowl. I keep the tomato chunks large - about the same size as the bread cubes.
  • Cut the cherry tomatoes in half and add them to the bowl.
  • Give the basil a couple of rough chops, and throw it in.
  • Dice the mozzarella and add that to the bowl, too.
  • Add the cooled bread cubes.
  • Make the viniagrette in a small bowl, whisk together all the ingredients.
  • Pour the vinaigrette over the bread, veggies, basil, and cheese, and toss gently until well incorporated.
  • Let sit for just a few minutes so the bread can soak in just a little of the vinaigrette.
  • Add a little more salt and fresh ground pepper to taste, and serve immediately.

PANZANELLA



Panzanella image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 16

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.

STRAWBERRY CAPRESE PANZANELLA



Strawberry Caprese Panzanella image

Take your meal from good to gourmet with this refreshing strawberry caprese salad featuring Stella® Cheese.

Provided by Stella Cheese

Categories     Trusted Brands: Recipes and Tips     Stella® Cheese

Time 30m

Yield 4

Number Of Ingredients 15

2 cloves garlic, minced
2 tablespoons minced shallot
2 tablespoons red wine vinegar
½ teaspoon honey
¼ teaspoon ground black pepper
¼ teaspoon kosher salt
¼ cup extra virgin olive oil
1 day-old baguette, cut into 1-inch cubes (about 4 cups cubed bread)
2 tablespoons extra virgin olive oil
1 ½ cups yellow grape tomatoes, halved
½ teaspoon kosher salt
¼ teaspoon ground black pepper
6 ounces Stella® Fresh Mozzarella Cheese, cut into 1-inch pieces
1 ½ cups strawberries, halved
½ cup basil leaves, torn if large

Steps:

  • For the dressing, whisk together garlic, shallot, vinegar, honey, pepper and salt in a medium bowl until well combined. While whisking, slowly drizzle in oil until all oil is incorporated.
  • For the panzanella, preheat oven to 400 degrees F.
  • Place bread cubes on rimmed baking pan and drizzle with oil; toss until all bread cubes are coated in oil. Transfer to oven and bake 10 to 12 minutes or until bread is dry and dark golden brown.
  • Meanwhile, place tomatoes, salt, and pepper in large bowl; toss until well combined. Let stand 5 minutes.
  • Add Stella® mozzarella cheese, strawberries, basil, toasted bread, and Dressing to bowl with tomatoes; toss until well combined.
  • Serve immediately, or for best flavor, allow salad to sit at room temperature 30 minutes before serving.

Nutrition Facts : Calories 608.7 calories, Carbohydrate 59.4 g, Cholesterol 29.6 mg, Fat 33.1 g, Fiber 4 g, Protein 20.2 g, SaturatedFat 10 g, Sodium 1215.6 mg, Sugar 6 g

PANZANELLA WITH MOZZARELLA AND HERBS



Panzanella With Mozzarella and Herbs image

At the height of tomato season, for every perfectly ripe, taut and juicy specimen, there's an overripe, oozing counterpart not far away. The Tuscan bread salad called panzanella is the perfect place to use those sad, soft tomatoes that are still rich in flavor. Traditional panzanella is made with stale, dried bread that's rehydrated from a dressing of sweet tomato juices, vinegar and plenty of olive oil. This version also includes some mozzarella for richness and cucumber for crunch. It's an ideal make-ahead dish; the longer the mixture sits (up to 6 or so hours), the better it tastes. Just make sure your bread thoroughly dries out in the oven so it won't turn to mush.

Provided by Melissa Clark

Categories     dinner, lunch, salads and dressings, appetizer, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 16

4 ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)
6 tablespoons extra-virgin olive oil, more to taste
3/4 teaspoon kosher sea salt, more to taste
2 pounds very ripe tomatoes, preferably a mix of varieties and colors
6 ounces fresh mozzarella, torn or cut into bite-size pieces
1/2 cup thinly sliced red onion, about half a small onion
2 garlic cloves, grated to a paste
2 tablespoons red wine vinegar, more to taste
1 tablespoon chopped fresh oregano or thyme (or a combination)
Large pinch red pepper flakes (optional)
1/2 teaspoon Dijon mustard
Black pepper, to taste
1/2 cup thinly sliced Persian or Kirby cucumber, about 1 small cucumber
1/2 cup torn basil leaves
1/4 cup flat-leaf parsley leaves, roughly chopped
1 tablespoon capers, drained

Steps:

  • Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
  • Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.
  • In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.
  • Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 561 milligrams, Sugar 5 grams, TransFat 0 grams

BAKED PANZANELLA CAPRESE



Baked Panzanella Caprese image

Provided by Giada De Laurentiis

Time 42m

Yield 4 to 6 servings

Number Of Ingredients 9

Butter, for greasing baking sheet
5 vine-ripened tomatoes, cut into 1/2-inch thick slices
2 tablespoons balsamic vinegar
2 (8-ounce) balls fresh mozzarella cheese, sliced into 1/4-inch thick slices and patted dry with paper towels
2 cloves garlic, minced
1/2 packed cup chopped fresh basil leaves
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
4 to 8 (1/2-inch thick) slices country white bread

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9 by 12-inch rimmed baking sheet. Set aside.
  • Arrange the tomato slices on the bottom of the baking sheet in a single layer. Drizzle with the balsamic vinegar. Lay the cheese slices on top in a single layer. Sprinkle with the garlic and basil and drizzle with olive oil. Season with salt and pepper, to taste. Arrange the bread slices on top and drizzle with olive oil. Bake for 25 minutes until the filling is bubbling and the bread is crisp and golden. Remove the pan from the oven and let cool for 5 minutes before serving.

CHICKEN PAILLARD WITH CAPRESE PANZANELLA



Chicken Paillard with Caprese Panzanella image

This weeknight dinner is like summer on a plate. We turned the classic Italian salad panzanella, with bread and ripe in-season tomatoes, into a hearty main meal by adding creamy mozzarella and quick-cooking chicken cutlets to the mix.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Number Of Ingredients 10

4 chicken cutlets (1 pound total), or 2 boneless, skinless chicken breasts, halved horizontally (to make 4 cutlets)
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
3 slices sourdough bread (each 1/2 inch thick), crusts removed, torn into 1/2-inch pieces (3 cups)
1 pound mixed tomatoes, such as heirloom and cherry, halved or quartered if large
2 tablespoons capers, drained and rinsed
1 cup thinly sliced celery hearts (from 2 stalks), plus 1/4 cup packed inner leaves
1 tablespoon sherry vinegar
4 ounces fresh mozzarella, torn into pieces (1/2 cup)
1/2 cup packed fresh basil leaves

Steps:

  • Season chicken with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add half of chicken and cook, flipping once, until browned and cooked through, about 6 minutes total; transfer to a plate. Repeat with remaining chicken and 1 more tablespoon oil.
  • Reduce heat to medium; add 1 tablespoon oil to skillet, then bread and juices from chicken plate. Cook, stirring, until golden, 5 minutes. Let cool slightly. Transfer to a bowl with tomatoes, capers, celery hearts and leaves, vinegar, and 1 tablespoon oil. Season with salt and pepper. Fold in cheese and basil; serve with sliced chicken.

PANZANELLA



Panzanella image

Prepare your own version of one of Tuscany's most famous dishes, panzanella. It's a good way to use up leftovers, as it's made with stale bread - simply toss with ripe tomatoes and an olive oil dressing

Provided by Esther Clark

Categories     Lunch, Side dish, Starter

Time 45m

Yield Serves 4-6

Number Of Ingredients 8

1kg ripe mixed tomatoes , halved if small, quartered if large
300g day-old sourdough or ciabatta, torn into large chunks
100ml extra virgin olive oil
50ml red wine vinegar
1 small shallot , finely chopped
50g tin anchovies , drained and roughly chopped
100g black olives , pitted
large handful of basil leaves, torn

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.
  • Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.
  • In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.

Nutrition Facts : Calories 378 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 2.3 milligram of sodium

PANZANELLA CAPRESE



PANZANELLA CAPRESE image

Categories     Cheese

Yield 6-8 people

Number Of Ingredients 9

1 (18-inch) piece of baguette, cut into 1-inch pieces
1/3 cup plus 2 Tbsp extra-virgin olive oil, divided
1 garlic clove
3 tablespoons balsamic vinegar
3 tablespoons drained capers, chopped
1 1/2 lb tomatoes, cut into 1-inch pieces
1 small red onion, thinly sliced
1 lb fresh mozzarella, cut into 1-inch chunks
1/2 cup chopped basil

Steps:

  • Preheat oven to 375°F with rack in middle. Toss bread with 2 Tbsp oil and 1/4 tsp each of salt and pepper in a large 4-sided sheet pan, then spread out in 1 layer. Bake, stirring once, until golden, 12 to 15 minutes. Mince and mash garlic to a paste with 1/2 tsp salt. Transfer to a large bowl and whisk in vinegar, capers, and remaining 1/3 cup oil. Add croutons to dressing along with tomatoes, onion, mozzarella, and basil, then toss. Let stand at room temperature 30 minutes before serving. Cooks' note: Salad can be made 3 hours ahead and chilled. Bring to room temperature before serving.

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