Janies Panzanella Tuscan Bread Salad Recipes

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

Ingredients

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.

CHEF JOHN'S PANZANELLA

Chef John's Panzanella image

The key to this panzanella is frying the bread cubes in loads of olive oil in a skillet, which obviously makes them crispy. But the healthful fat also soaks into the bread cubes and renders them semi-waterproof, or dressing-proof. The same goes for the dusting of Parmesan cheese applied halfway through the crisping process.

Provided by Chef John

Categories Salad

Time 1h

Yield 2

Number Of Ingredients 10

Ingredients

2 cups 1/2-inch stale bread cubes, or more to taste
¼ cup olive oil, or to taste
¼ cup finely grated Parmigiano-Reggiano cheese, or to taste
1 pint cherry tomatoes, halved
2 tablespoons red wine vinegar, or more to taste
2 tablespoons extra-virgin olive oil, or more to taste
½ teaspoon minced garlic, or to taste
1 pinch white sugar
salt and freshly ground black pepper to taste
4 leaves fresh basil, thinly sliced, or more to taste

Steps:

Pour bread into a large skillet and drizzle with 1/4 cup olive oil, working in batches if necessary. Cook and stir bread over medium heat, adding more oil as needed, until bread cubes are golden and crispy on the outside, 7 to 12 minutes.
Sprinkle Parmigiano-Reggiano over the top of the bread cubes; cook and stir until cheese is melted onto bread, and bread is crispy on the outside but still chewy on the inside, 3 to 4 minutes more. Cool completely.
Combine tomatoes, red wine vinegar, extra virgin olive oil, garlic, sugar, salt, and black pepper together in a bowl until well-mixed. Cover bowl with plastic wrap and let sit at room temperature until flavors combine, about 20 minutes.
Toss basil into tomato mixture; add bread cubes and stir. Let salad sit at room temperature 3 to 4 minutes; if the liquid is completely absorbed, add more vinegar and extra virgin olive oil to taste. Season with salt and black pepper.

Nutrition Facts : Calories 745.5 calories, Carbohydrate 68.4 g, Cholesterol 8.8 mg, Fat 45.8 g, Fiber 4.2 g, Protein 17.5 g, SaturatedFat 7.9 g, Sodium 927 mg, Sugar 3.3 g

PANZANELLA (TUSCAN BREAD SALAD)

Panzanella (Tuscan Bread Salad) image

Provided by Food Network

Time 30m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 pound English cucumbers
1 pound sweet onions, (such as Vidalia, Walla Walla or Maui)
Salt
1 1/2 pounds ripe tomatoes (about 5 medium)
1 pound coarse rustic or Italian-style bread, crusts removed, torn in large chunks and left to stale 1 week
1/2 cup torn basil leaves
6 tablespoons fruity extra-virgin olive oil
3 tablespoons red wine vinegar
Freshly-ground black pepper

Steps:

Peel cucumbers leaving some green skin in alternating strips; slice as thinly as possible. Slice onions as thinly as possible. In a colander, toss cucumber and onion slices with 2 teaspoons salt. Weight with a plate and let drain 20 minutes. Quarter, then thinly slice tomatoes.
In a large bowl of cold water soak staled bread just until it loses its firmness and becomes spongy, 30 seconds to 1 minute. (If you have let your bread get stale for less than 2 days, just run it briefly under cold, running water.) Using your hands, gently squeeze out water without compacting bread too much. Tear into pieces about 1/2-inch wide and 3-inches long.
In a large bowl combine soaked bread, cucumbers and onions, tomatoes, basil, oil and vinegar. Season with salt and pepper. Serve immediately.

PANZANELLA: TUSCAN BREAD SALAD

Panzanella: Tuscan Bread Salad image

Provided by Food Network

Categories appetizer

Time 3h10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

8 slices day-old Tuscan-style or hearty bread
10 cherry tomatoes, halved (about 2/3 cup)
1 red onion, thinly sliced
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
4 fresh basil leaves
Salt
Freshly ground black pepper

Steps:

Submerge the slices of day-old Tuscan-style bread in a bowl of water.
Use your hands to squeeze out all the water that the bread has absorbed. Break up the bread into small pieces and put into a large bowl.
Squeeze the cherry tomato juices into a small bowl before adding the tomato halves to the bread mixture.
Add the red onion, olive oil, and red wine vinegar to the bowl.
Tear up the basil leaves and toss into the salad mixture. Season with salt and pepper, to taste. Toss well.
Let the salad rest in the refrigerator for a few hours for all the flavors to come together.

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