Greek Panzanella Recipes

PANZANELLA

Panzanella image

Provided by Ina Garten

Time 55m

Yield 12 servings

Number Of Ingredients 16

Ingredients

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.

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

Ingredients

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

BAREFOOT CONTESSA'S GREEK PANZANELLA

Barefoot Contessa's Greek Panzanella image

Make and share this Barefoot Contessa's Greek Panzanella recipe from Food.com.

Provided by Sharon123

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

extra virgin olive oil
1 small French bread, cut into 1-inch cubes (about 6 cups)
kosher salt
1 cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced (or orange or green pepper)
1 pint grape tomatoes, halved (or regular tomatoes, diced)
1/2 red onion, sliced in half rounds
1/2 lb feta cheese, cut in 1/2-inch cubes
1/2 cup kalamata olive, pitted
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil

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.

Nutrition Facts : Calories 413.6, Fat 28.8, SaturatedFat 8.6, Cholesterol 33.8, Sodium 1150.6, Carbohydrate 30.6, Fiber 3.2, Sugar 3.7, Protein 10.3

CLASSIC PANZANELLA

Classic Panzanella image

Categories Bread Salad Cucumber

Yield serves 6

Number Of Ingredients 9

Ingredients

1 medium red onion (about 6 ounces), peeled and thinly sliced
5 1-inch-thick slices 1-to 4-day-old stale Tuscan-style bread
Coarse salt
2 pounds ripe beefsteak tomatoes, cored and cut into large chunks
4 Kirby cucumbers (about 12 ounces), peeled and sliced
5 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
Freshly ground pepper
1 cup packed fresh basil leaves

Steps:

Cover the onion slices with cold water; let soak about 30 minutes, changing the water three or four times. Drain, and transfer to a large bowl or dish. Meanwhile, cover the bread with cold water, and let stand until the bread is softened, about 10 minutes.
Squeeze the bread to remove as much water as possible. Arrange the bread on a double layer of paper towels; cover with another double layer, and press down to extract any remaining water. Sprinkle the bread with about 1 teaspoon salt. Set aside for 5 minutes.
Using your fingers, pluck the bread into bite-size pieces, and transfer to the dish containing the onions. Toss to combine.
Prepare the cucumbers and tomatoes. Add to the bowl with the bread mixture.
Drizzle the oil and vinegar over the salad; season with salt and pepper.
Tear the basil leaves in half; add to the bowl. Gently toss to combine. Set aside in a cool place, 30 to 45 minutes. Toss and serve.

More about "greek panzanella recipes"

EASY GREEK PANZANELLA RECIPE - THE WANDERLUST KITCHEN

2014-01-17 Preheat your oven to 400 degrees. Heat a large saute pan over moderate heat. Add ⅛ c. of the butter and cook until it foams and then turns …
From thewanderlustkitchen.com
5/5 (3)
Total Time 35 mins
Category Salad
Calories 395 per serving

Heat a large saute pan over moderate heat. Add 1/8 c. of the butter and cook until it foams and then turns clear and brown in color. Add half of the bread pieces and toss with the browned butter. Transfer to a baking sheet. Repeat with remaining butter and bread pieces.
Arrange the bread on the baking sheet in a single layer, then bake 10-15 minutes, or until the bread is golden and crispy on the outside but still soft in the center. Let cool.
In a small bowl, whisk together the mustard, vinegar, olive oil, pepper, garlic, and dried oregano.

Greek Panzanella Recipes

PANZANELLA

PANZANELLA

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

BAREFOOT CONTESSA'S GREEK PANZANELLA

Make and share this Barefoot Contessa's Greek Panzanella recipe from Food.com.

CLASSIC PANZANELLA

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