Italian Bread Salad Panzanella Recipes

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ITALIAN BREAD SALAD (PANZANELLA)



Italian Bread Salad (Panzanella) image

Like so many Mediterranean bread salads, stale bread is combined here with red onion and tomato and dressed with vinegar and olive oil. It's like a bread salad version of gazpacho.

Provided by Martha Rose Shulman

Time 1h30m

Yield Serves 6

Number Of Ingredients 10

1 pound stale country bread or baguette, cut in thick slices
1 small red onion, sliced very thin
Cold water
1 pound ripe tomatoes, chopped
2 tablespoons chopped fresh basil
2 tablespoons chopped flat-leaf parsley
2 tablespoons red wine vinegar or sherry vinegar (more to taste)
1 large garlic clove, minced or crushed in a mortar and pestle
Salt and freshly ground pepper
1/4 cup extra virgin olive oil

Steps:

  • If your bread is very hard, douse it with water first and saw it into a few pieces that will fit into a medium bowl. Cover with the onions. Pour on cold water to cover and let sit for 20 minutes. Lift the onions off the bread and rinse in a strainer. Drain the bread, squeeze out excess water and crumble the bread into a salad bowl.
  • Add the tomatoes, basil, and parsley to the bowl. Mix together the vinegar, garlic, salt, pepper, and olive oil, and toss with the bread mixture. Cover and refrigerate for 1 hour or longer before serving.

Nutrition Facts : @context http, Calories 304, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 12 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 419 milligrams, Sugar 7 grams, TransFat 0 grams

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.

ITALIAN PANZANELLA BREAD SALAD



Italian Panzanella Bread Salad image

Italy's famous bread salad is usually associated with Tuscany, but my husband's father emigrated from Sicily, so I made up this version of bread salad using the flavors of Sicilian cuisine.

Provided by josephinecooks

Categories     Salad

Time 1h32m

Yield 10

Number Of Ingredients 16

8 ounces country style white bread, cut into 1 inch cubes
3 tablespoons garlic flavored olive oil
½ teaspoon coarse salt
1 (15 ounce) can garbanzo beans, rinsed and drained
2 cups red or yellow teardrop tomatoes, halved
⅓ cup chopped green bell pepper
⅓ cup chopped red bell pepper
1 small red onion, cut into 3/4 inch slices
10 kalamata olives, pitted and halved
⅓ cup basil pesto
¼ cup balsamic vinegar
1 tablespoon minced fresh rosemary
¼ teaspoon black pepper
4 ounces crumbled goat cheese
1 head green or red leaf lettuce
¼ cup toasted pine nuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
  • Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour.
  • To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and mound in the center of the platter. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.

Nutrition Facts : Calories 263.8 calories, Carbohydrate 24.5 g, Cholesterol 11.6 mg, Fat 15 g, Fiber 3.1 g, Protein 8.8 g, SaturatedFat 4.5 g, Sodium 451.9 mg, Sugar 2.1 g

PANZANELLA (ITALIAN TOMATO AND BREAD SALAD)



Panzanella (Italian tomato and bread salad) image

Panzanella is a classic tomato and bread salad from Tuscany. Bursting with ripe tomatoes, cucumber and basil, it's hard to think of a salad that screams "summer" any louder. Chunks of lightly toasted bread meanwhile bring delicious texture and some heft to the salad, making it filling enough for lunch or a light meal.Be warned, this salad demands the very best tomatoes! If you don't have juicy tomatoes, don't make this. Make another salad instead!And though some Italians may tell you toasting bread is not the traditional way to make Panzanella, don't skip it. That is, unless you WANT unidentifiable white mush in your bowl within minutes of making this!

Provided by Nagi

Categories     Side Salad

Time 50m

Number Of Ingredients 11

4 - 5 cups (loosely packed) stale bread (, torn into 2.5cm/1" chunks (~180g/6 oz, depending on bread used))
1 tbsp extra virgin olive oil
4 medium tomatoes ((Note 1))
1 tsp cooking/kosher salt ((or 3/4 tsp table salt))
2 Lebanese cucumbers ((or 1 long telegraph/English cucumber), peeled (optional) (Note 3))
1 cup basil leaves (, loosely packed)
2 tbsp red or white wine vinegar ((Note 4 for other options))
1 tsp Dijon mustard
8 tbsp extra virgin olive oil (, the best you can afford)
1 1/2 tsp garlic (, finely minced (~1 large or 2 small))
1/4 tsp salt

Steps:

  • Preheat oven to 180°C /350°F (160°C fan).
  • Toss bread chunks with 1 tbsp olive oil in a bowl.
  • Toast: Spread bread on a a tray and toast for about 15 minutes, until the outside is becoming golden and crunchy but the inside is still a little soft, like toast. Remove and leave to cool.
  • Cut tomato into 8 wedges each. Cut some of these wedges into half (I like irregular shapes for this rustic salad).
  • Sweat tomato with salt: Put tomatoes into a colander over a large bowl. Season with the salt, toss and set aside for 10 minutes to draw out the juices. RESERVE the tomato juice in the bowl for the dressing.
  • Cut cucumber into any shaped chunks aroun 2.5cm / 1" pieces. Again, I like to do irregular but even-sized shapes.
  • Toss veg: Place tomato sweating in colander into large bowl. Add cucumber and basil, toss gently.
  • Tomato Dressing: Add Dressing ingredients into bowl holding the tomato juice, whisk well.
  • Dress salad: Add bread to salad, pour over dressing. Give it a light toss.
  • Rest then serve: Leave for 5 minutes to let the juices soak into the bread, tossing once or twice. Toss once more just before serving!

Nutrition Facts : Calories 431 kcal, Carbohydrate 32 g, Protein 6 g, Fat 32 g, SaturatedFat 5 g, Sodium 972 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 27 g, ServingSize 1 serving

PANZANELLA



Panzanella image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

1/4 cup drained capers
2 tablespoons plus 1/4 cup red wine vinegar
12 ounces ciabatta or other country-style white bread, 2 to3 days old
2 tablespoons plus 2/3 cup extra-virgin olive oil
9 ripe tomatoes (about 2 1/4 pounds total), cored and scored on the bottom
1 garlic clove, minced
Salt and freshly ground black pepper
1/2 cup thinly sliced fresh basil leaves
1 cup drained roasted red bell pepper strips
1/4 cup pitted kalamata olives, halved lengthwise
Fresh basil sprigs, for garnish

Steps:

  • Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain.
  • Cut the crust off of the bread. Cut into 2-inch slices and grill, drizzling about 2 tablespoons of olive oil on both sides of the bread. Once grilled, cut or tear bread into 1 inch cubes and set aside.
  • Submerge the tomatoes into a large saucepan of boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to a large bowl of ice water to cool slightly. Using a small sharp paring knife, peel off the tomato skins. Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.
  • In a large bowl, whisk 2/3 cup of the olive oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, and basil; toss to combine.
  • Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.
  • Arrange half of the roasted peppers, drained capers, and olives over the bread mixture. Repeat layering with the remaining bread mixture, then the remaining roasted peppers, capers, and olives. Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour.
  • Garnish with the basil sprigs and serve.

PANZANELLA (ITALIAN BREAD SALAD)



Panzanella (Italian Bread Salad) image

While this is quick to put together, it does require about 1-1/2 hours to marinate (which is not included in the prep time). It goes great with soup (like Pasta e Fagioli).

Provided by JackieOhNo

Categories     Breads

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

6 slices Italian bread (1-inch thick)
1 cucumber, pared, thinly sliced
2 bell peppers, combination yellow and red, seeded, cut into thin slices
1/8 cup snipped fresh chives
1 medium red onion, thinly slivered (about 1 cup)
12 oil-cured black olives
1/4-1/3 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
3 ripe large plum tomatoes, cut into large dice
3 tablespoons capers, drained
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 tablespoons chopped fresh basil
olive oil, and
red wine vinegar (for serving)

Steps:

  • Heat broiler. Arrange bread on baking sheet lined with aluminum foil. Toast 4-6 inches from heat, turning once, until light golden. Tear into large pieces and drop into mixing bowl. Place half the bread in large salad bowl. Scatter half the cucumbers, peppers, and chives, then half the onions and olives over bread.
  • Combine 1/4 cup oil, both vinegars, tomaotes, capers, garlic, salt, and pepper and spoon half over salad. Repeat layers with remaining ingredients. Stir once or twice but do not combine thoroughly. If bread seems dry, add oil. Refrigerate covered 1 hour to allow flavors to blend.
  • About 20 minutes before serving, let panzanella warm to room temperature. Taste and adjust seasonings. Garnish salad with basil and serve with cruets of oil and vinegar.

Nutrition Facts : Calories 270.9, Fat 16.4, SaturatedFat 2.4, Sodium 1054.5, Carbohydrate 27.9, Fiber 4, Sugar 6.6, Protein 4.8

PANZANELLA SALAD



Panzanella Salad image

Italian bread and tomato salad! Capers work great in place of the olives too!

Provided by veggiemom

Categories     Salad

Time 50m

Yield 8

Number Of Ingredients 11

6 cups day old Italian bread, torn into bite-size pieces
⅓ cup olive oil
salt and pepper to taste
3 cloves garlic, minced
¼ cup olive oil
2 tablespoons balsamic vinegar
4 medium ripe tomatoes, cut into wedges
¾ cup sliced red onion
10 basil leaves, shredded
½ cup pitted and halved green olives
1 cup fresh mozzarella, cut into bite-size pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
  • While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.

Nutrition Facts : Calories 307.5 calories, Carbohydrate 22.2 g, Cholesterol 11.8 mg, Fat 21.7 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 4.8 g, Sodium 551.4 mg, Sugar 3.5 g

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