End Of Summer Panzanella Salad Recipes

PANZANELLA SALAD

Panzanella Salad image

With crispy, olive oil-soaked Italian bread, juicy tomatoes, bell peppers and cucumbers, panzanella makes a satisfying summer supper.

Categories Salads

Yield 6 to 8

Number Of Ingredients 12

Ingredients

¾ cup extra virgin olive oil, divided
6 cups rustic Italian bread, cut into 1-in cubes (about ¾ lb)
1 teaspoon salt, divided
1½ pounds tomatoes, cut into 1-in cubes (about 2 large)
2 red, yellow, or orange bell peppers, cut into 1-in cubes
1 small English or hothouse cucumber, seeded and thinly sliced
3 tablespoons capers, drained
3 tablespoons white wine vinegar
1 large clove garlic, minced
3 tablespoons finely minced shallots, from 1 large shallot
¼ teaspoon freshly ground black pepper
⅓ cup fresh chopped basil

Steps:

Heat ¼ cup of the oil in a large skillet over medium heat. Add the bread and ½ teaspoon salt; toss well. Cook, stirring frequently, until the bread is crispy and golden brown, about 10 minutes. Set aside to cool.
In a large bowl, combine the tomatoes, peppers, cucumber, capers, wine vinegar, garlic, shallots, pepper, the remaining ½ teaspoon salt, and the remaining ½ cup oil. Toss well.
Right before serving, add two-thirds of the toasted bread and basil to the salad. Toss to combine, then taste and adjust seasoning, if necessary (I usually add about ¼ tsp more salt). Transfer to a serving bowl and sprinkle the remaining toasted bread cubes over top. Serve immediately so the bread doesn't get soggy.

Nutrition Facts : Calories 327, Fat 22 g, Carbohydrate 28 g, Protein 5 g, SaturatedFat 3 g, Fiber 3 g, Sodium 497 mg, Cholesterol 0 mg

SUMMER PANZANELLA RECIPE BY TASTY

Summer Panzanella Recipe by Tasty image

This simple panzanella salad let's summer's best flavors shine. Serve at your next backyard barbecue or poolside potluck--it's sure to be a hit!

Provided by Rie McClenny

Categories Sides

Yield 4 servings

Number Of Ingredients 12

Ingredients

5 cups country bread, cubed
¼ cup extra virgin olive oil, divided, plus 3 tablespoons
2 teaspoons kosher salt, divided
1 ½ teaspoons freshly ground black pepper, divided
1 small shallot, minced
1 garlic, minced
1 teaspoon dijon mustard
¼ cup sherry vinegar
2 cups corn kernals
4 medium heirloom tomatoes, cut into 1-inch (2.5 cm) pieces
½ lb fresh mozzarella cheese, torn into pieces
1 cup fresh basil leaves, loosely packed

Steps:

Preheat the oven to 350˚F (180˚C).
Add the bread cubes to a medium bowl and toss with 2 tablespoons of olive oil, ½ teaspoon salt, and ½ teaspoon black pepper until well coated.
Spread the bread cubes in an even layer on a baking sheet. Toast for 15 minutes, until golden brown.
In a liquid measuring cup or small bowl, whisk together the shallot, garlic, mustard, vinegar, remaining teaspoon of pepper, and 1 teaspoon salt. Slowly drizzle in ¼ cup olive oil, whisking constantly, until the dressing is emulsified. Set aside.
Heat the remaining tablespoon of olive oil in a medium skillet over medium-high heat. Once the oil is shimmering, add the corn and cook, stirring, until charred in spots, about 5 minutes. Season with the remaining ½ teaspoon salt.
Transfer the corn to a large bowl and add the toasted bread cubes, tomatoes, mozzarella, and dressing. Toss well. Add the basil and toss again to incorporate.
Enjoy!

Nutrition Facts : Calories 691 calories, Carbohydrate 77 grams, Fat 30 grams, Fiber 6 grams, Protein 26 grams, Sugar 14 grams

SUMMER PANZANELLA SALAD RECIPE BY TASTY

Summer Panzanella Salad Recipe by Tasty image

Here's what you need: olive oil, fresh lemon juice, fresh Atlantic salmon, cucumber, bread, feta cheese, heirloom tomato, fennel bulb, romaine lettuce, fennel frond, vinaigrette, salt, pepper

Provided by Ellie Schneider

Yield 2 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 lb fresh Atlantic salmon, fileted and seasoned with salt and pepper
1 cucumber, chopped
1 bread, day old bread (preferably sourdough), cubed
3 oz feta cheese, in water
1 container heirloom tomato, halved
½ fennel bulb, chopped
romaine lettuce, optional
fennel frond, for garnish, optional
vinaigrette, store-bought
salt, to taste
pepper, to taste

Steps:

Set the oven to 425°F. Drizzle salmon filets with olive oil and lemon juice and roast on a sprayed sheet pan, 4-6 minutes per inch of salmon, approx. 13-15 minutes total.
Once salmon has about 5 minutes left, place bread cubes on a sheet pan and drizzle in olive oil. Place in the oven and cook for 5 minutes. Take out your salmon when it looks flaky, and your croutons when they look browned and crisp.
Start to assemble your salad. Place a handful of romaine on a plate, followed by cucumbers, tomatoes and fennel. Sprinkle 1-2 oz. of feta cheese on top, followed by a salmon filet.
Top with croutons, garnish with fennel fronds, and serve dressed with vinaigrette of choice.
Enjoy!

Nutrition Facts : Calories 746 calories, Carbohydrate 24 grams, Fat 45 grams, Fiber 3 grams, Protein 55 grams, Sugar 9 grams

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