Italian Bread Salad Recipes

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PANZANELLA (ITALIAN BREAD SALAD)



Panzanella (Italian Bread Salad) image

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

2 tomatoes, cut into bite-size pieces
1 small cucumber, peeled and sliced
1 small red onion, thinly sliced
1 clove garlic, very finely minced
1 cup fresh basil leaf, torn into small pieces
1/2 cup extra virgin olive oil, plus more as needed
3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar, plus more as needed
salt & freshly ground black pepper, to taste
6 -8 slices thick country bread, torn into bite-size pieces (sourdough is good - dense, bakery bread)

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.

EASY ITALIAN BREAD SALAD



Easy Italian Bread Salad image

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

4 slices Italian or French bread (1 inch thick)
2 tablespoons olive oil, divided
2 plum tomatoes, halved lengthwise and sliced
1 medium cucumber, seeded and chopped
2 to 3 green onions, sliced
2 tablespoons shredded Parmesan cheese
Lettuce leaves
3 tablespoons red wine vinegar
1 garlic clove, minced
1/4 teaspoon dried basil

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.

MID-SUMMER ITALIAN BREAD SALAD



Mid-Summer Italian Bread Salad image

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

1 clove garlic
1 (1 pound) loaf Italian bread
1 cup chopped tomatoes
1 cup cucumber - peeled, seeded and chopped
1 cup chopped red onion
1 clove garlic, minced
2 cups chopped fresh basil
⅛ cup chopped fresh thyme
¼ cup olive oil
2 tablespoons balsamic vinegar

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

TUSCAN TOMATO & BREAD SALAD



Tuscan Tomato & Bread Salad image

Provided by Ina Garten

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound cherry or grape tomatoes, halved through the stem
1 pound fresh mozzarella, 3/4-inch diced
2 teaspoons minced garlic (2 cloves)
1 teaspoon good Dijon mustard
1/4 cup good red wine vinegar
Kosher salt and freshly ground black pepper
1/2 cup plus 1/3 cup good olive oil
1/2 pound sourdough bread, crusts removed and 3/4-inch diced
20 fresh basil leaves, julienned

Steps:

  • Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.
  • Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.

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 BREAD SALAD WITH STRAWBERRIES AND TOMATOES



Italian Bread Salad with Strawberries and Tomatoes image

This is my variation of panzanella. Each ingredient having its own intense flavor, when combined, creates an explosive salad. Perfect for a summer day.

Provided by Debra

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 13

1 loaf Italian bread, cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 pint fresh strawberries, diced
3 roma (plum) tomatoes, seeded and diced
2 ounces crumbled feta cheese
3 tablespoons red onion, diced
¼ cup olive oil
¼ cup red wine vinegar
2 tablespoons honey

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Toss bread cubes with 2 tablespoons olive oil, garlic powder, onion powder, salt, and black pepper on a large baking sheet until evenly coated; spread mixture into a single layer.
  • Bake in preheated oven until toasted, about 10 minutes.
  • Transfer toasted bread to a large bowl and mix with strawberries, tomatoes, feta cheese, and onion. Whisk 1/4 cup olive oil, red wine vinegar, and honey in a small bowl; drizzle over bread and tomato salad. Toss to coat.

Nutrition Facts : Calories 376.2 calories, Carbohydrate 52.3 g, Cholesterol 6.3 mg, Fat 14.8 g, Fiber 3.6 g, Protein 9.1 g, SaturatedFat 3.2 g, Sodium 717.4 mg, Sugar 8.4 g

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

ITALIAN BREAD SALAD



Italian Bread Salad image

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

6 cups cubed (3/4-inch) country bread (about 1/2 pound)
1/2 seedless cucumber
1 celery rib, thinly sliced (1 cup)
1/2 cup chopped scallion
1/2 cup chopped pitted Kalamata olives
1 tablespoon drained capers, chopped
3/4 cup packed flat-leaf parsley leaves
3/4 cup packed basil leaves, torn
1/3 cup fine-quality extra-virgin olive oil
1/4 cup red-wine vinegar

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.

ITALIAN BREAD AND TOMATO SALAD



Italian Bread And Tomato Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings, appetizer

Time 10m

Yield 3 servings

Number Of Ingredients 8

1/2 pound coarse white bread like ciabatta
1 1/2 pounds ripe local tomatoes
1 small Kirby cucumber
8 ounces red onion
3 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
1/4 teaspoon salt
Freshly ground black pepper to taste

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

ITALIAN BREAD SALAD WITH OLIVES



Italian Bread Salad with Olives image

This quick and flavorful bread salad always gets rave reviews from my friends and family. This panzanella-style dish is a timesaver during the holidays, as it can be made ahead. Just keep the bread cubes separate and add them right before serving. -Angela Spengler, Niceville, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 9 servings.

Number Of Ingredients 11

1 loaf (14 ounces) ciabatta bread, cut into 1/2-inch cubes (about 10 cups)
3/4 cup olive oil
3 garlic cloves, minced
1/4 teaspoon pepper
1/4 cup balsamic vinegar
1/4 teaspoon salt
2 large tomatoes, chopped
1/4 cup sliced olives
1/3 cup coarsely chopped fresh basil
2 tablespoons chopped fresh Italian parsley
1/4 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 350°. Place bread cubes in a large bowl. In another bowl, mix oil, garlic and pepper; drizzle 3 tablespoons over bread and toss to coat. Reserve remaining oil mixture. Spread in a single layer on two 15x10x1-in. baking pans., Bake until crisp and light brown, 12-18 minutes, stirring occasionally., Meanwhile, whisk vinegar and salt into reserved oil mixture. Add tomatoes, olives and herbs; toss to coat., Cool bread cubes slightly. Add to tomato mixture; toss to combine. Sprinkle with cheese; serve immediately.

Nutrition Facts : Calories 316 calories, Fat 21g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 345mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.

ITALIAN BREAD SALAD



Italian Bread Salad image

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

1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
Coarse salt and ground pepper
1 1/2 pounds mixed heirloom tomatoes, cored and cut into thick wedges
1 English cucumber, peeled in strips, halved lengthwise, and sliced 1/2 inch thick
1 small bulb fennel, stalks removed, bulb halved lengthwise and thinly sliced
1 small red onion, halved and thinly sliced
1/3 cup pitted Kalamata olives, halved
4 1/2-inch-thick slices whole-wheat country bread
1 garlic clove, peeled and halved
1/2 cup fresh basil leaves
4 ounces ricotta salata cheese, shaved

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

ITALIAN BREAD SALAD



Italian Bread Salad image

For this colourful, crunchy salad to be truly irresistible, use the best olive oil and some good quality bread. You can prepare the salad ingredients earlier in the day. Don't dress the vegetables, just pack them loosely in a large, clean ziplock or freezer bag and chill until needed. Drizzle the bread with olive oil, cover the bowl with clingfilm and leave at room temperature until you are ready to make up the salad for serving. If raw onions are too strong for you, soak chopped onions in boiling water for 1 minute, drain, and use as above.

Provided by English_Rose

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 slices white bread, crusts removed
5 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
1 head romaine lettuce, separated and shredded
2 endive, sliced into rounds
1 small red onion, finely chopped
2 carrots, grated
2 vine tomatoes, sliced into wedges
1 stalk celery, finely chopped
salt & freshly ground black pepper

Steps:

  • Cut the bread into 1in cubes.
  • Place in a shallow salad bowl and drizzle with 2 tablespoons of the olive oil.
  • Stir well to allow the bread to soak up the olive oil.
  • In a small bowl, mix the remaining olive oil with the vinegar, and season to taste.
  • Add the lettuce, endive, onion, carrots, tomatoes and celery to the salad bowl, then drizzle with the dressing and toss gently. Taste and adjust the seasoning, then serve immediately.

Nutrition Facts : Calories 285, Fat 18.5, SaturatedFat 2.6, Sodium 187.1, Carbohydrate 27.4, Fiber 13.5, Sugar 7, Protein 7.1

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From culturesforhealth.com


ITALIAN BREAD SALAD RECIPE | EAT SMARTER USA
The Italian Bread Salad recipe out of our category Vegetable Salad! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online.
From eatsmarter.com


25 AUTHENTIC ITALIAN SIDE DISHES - INSANELY GOOD RECIPES
2022-06-17 From Caprese salad to Italian garlic bread, these 25 Italian side dishes are the perfect accompaniment for a fancy dinner party or a laid back family meal. 1. Easy Italian Green Beans. You’ll have no trouble getting your family to eat vegetables with these perfectly tender Italian green beans. Ripe and slightly sweet grape tomatoes are ...
From insanelygoodrecipes.com


ITALIAN BREAD SALAD RECIPE | MYRECIPES
Ingredient Checklist. 10 (1-inch-thick) stale Italian bread slices, cut into 1-inch cubes ; 6 plum tomatoes, chopped ; 1 small purple onion, chopped
From myrecipes.com


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