PANZANELLA (ITALIAN BREAD SALAD)
Why throw away the rest of that good, dense loaf you picked up at the bakery the other day? This is what the Italians do with day-old (or older) bread. Simply delicious!!!
Provided by evelynathens
Categories Onions
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
MID-SUMMER ITALIAN BREAD SALAD
Everything in this salad is fresh, except the bread! Prepare this salad by using a loaf of artisan bread or rosemary bread that is a touch stale. If your bread is too fresh, toast it until it is about half as dried and crunchy as a crouton.
Provided by Tamara
Categories Salad
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Rub a peeled clove of garlic around a wooden salad bowl.
- Pull apart or chop the bread into bite-size pieces.
- In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.
Nutrition Facts : Calories 468.2 calories, Carbohydrate 65.6 g, Fat 17.8 g, Fiber 5.1 g, Protein 11.9 g, SaturatedFat 2.9 g, Sodium 670.7 mg, Sugar 5 g
EASY ITALIAN BREAD SALAD
For a fresh-tasting side dish, Kathleen serves Italian Bread Salad. "This pretty blend is a snap to prepare. "For variety add whatever veggies you like, such as green or yellow peppers, zucchini, summer squash or sliced olives," she suggests.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Brush both sides of bread with 1 tablespoon oil. Place on a baking sheet. Broil 4 in. from the heat for 1-2 minutes on each side or until lightly browned. Cut into 1-in. cubes. , In a large bowl, toss the bread cubes, tomatoes, cucumber, onions and cheese. Divide among four lettuce-lined salad plates. In a small bowl, whisk the vinegar, garlic, basil and remaining oil. Drizzle over salads. Serve immediately.
Nutrition Facts : Calories 176 calories, Fat 9g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
ITALIAN BREAD SALAD
Choose a mix of many-colored heirloom tomatoes for this Italian bread salad, also known as panzanella. Italian country bread makes the salad a little heartier than most.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together oil and lemon juice; season with salt and pepper. Add tomatoes, cucumber, fennel, onion, and olives. Toss to combine. Refrigerate for at least 1 hour and up to 4 hours.
- Heat broiler with rack set 4 inches from heat. On a baking sheet, toast bread until light brown on both sides, 1 to 2 minutes a side. Place the bread on a work surface and rub cut side of garlic against bread. Discard garlic. Cut bread into 2-inch pieces.
- To serve: Place bread in four shallow bowls. Top with tomato salad and scatter basil and cheese over top.
Nutrition Facts : Calories 395 g, Fat 25 g, Fiber 7 g, Protein 13 g
QUICK ITALIAN SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.
- For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.
MOM'S ITALIAN BREAD
I think Mom used to bake at least four of these tender loaves at once, and they never lasted long. She served the bread with every Italian meal. I love it toasted, too. -Linda Harrington, Windham, New Hampshire
Provided by Taste of Home
Time 50m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place each loaf seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. , Meanwhile, preheat oven to 400°. With a sharp knife, make 4 shallow slashes across top of each loaf. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 106 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 197mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
ITALIAN BREAD AND TOMATO SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings, appetizer
Time 10m
Yield 3 servings
Number Of Ingredients 8
Steps:
- Cut bread into 1/2-inch thick slices, then break up or cut up into 1/2-inch cubes. Place into large serving bowl.
- Wash and trim tomatoes, and cut in quarters. Squeeze juice from tomatoes over the bread; then, dice the tomatoes in 1/2-inch cubes and stir into bread.
- Scrub and trim cucumber, and slice thinly. Cut slices into match-sticks, and add to bowl.
- Finely mince onion, and add. Drizzle oil and vinegar over ingredients, and mix well to moisten bread and meld ingredients. Season with salt and pepper.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 13 grams, Carbohydrate 58 grams, Fat 17 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 675 milligrams, Sugar 11 grams
QUICK ITALIAN BREAD
This is a great accompaniment with salad for a nice lunch with your friends. It's also great with a bowl of heartwarming soup. It is so easy and looks impressive they will think you went out of your way and then they will ask for the recipe! This was found originally out of the Best of Bridge.
Provided by Chef Decadent1
Categories Quick Breads
Time 27m
Yield 8 wedges, 8 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion and butter until the onion is transparent.
- Meanwhile, combine the bisquick, 1/2 cup of cheddar cheese and milk and beat until smooth. This will be sticky. Knead 10 times on floured board working in a small amount of flour if it is sticking too much.
- Butter an 8 or 9 inch pie pan and also your hands. Spread the mixture on the bottom of the pan.
- Combine the cup of cheddar and egg. Spread over crust.
- Next, sprinkle with onion/butter mixture and top with 1 tsp of poppy seeds.
- Bake at 425 oven for 17-20 minutes watching near the end.
- To serve your guests, cut in wedges. You can also get creative and add additional herbs, salt, or different types of cheese to suit your taste.
Nutrition Facts : Calories 184.1, Fat 11.9, SaturatedFat 6.4, Cholesterol 54.2, Sodium 347.3, Carbohydrate 11.4, Fiber 0.5, Sugar 2.4, Protein 7.8
ITALIAN BREAD SALAD
Think of this as "panzanella verde." There's a lightness here and an herby earthiness that make this the kind of salad you really want on the hottest of summer days.
Provided by Lillian Chou
Categories Salad Olive Side Bake Quick & Easy Basil Cucumber Summer Parsley Capers Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F with rack in middle.
- Spread out bread in a 4-sided sheet pan and toast in oven, stirring occasionally, until pale golden, 20 to 25 minutes. Cool completely.
- While bread cools, halve cucumber lengthwise, then core and thinly slice.
- Toss together bread, cucumber, remaining ingredients, 1/4 tsp salt, and 1/2 tsp pepper and let stand, tossing occasionally, 30 minutes. Season with additional oil, vinegar, salt, and pepper.
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