New Classic Panzanella Recipes

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CLASSIC PANZANELLA



Classic Panzanella image

Provided by Valerie Bertinelli

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

5 cups cubed good-quality crusty bread (about half of a 7-inch round loaf)
6 medium-ripe tomatoes, cored and cut into 3/4-inch pieces
Kosher salt and freshly ground black pepper
6 tablespoon extra-virgin olive oil
3 tablespoons sherry vinegar
1/4 cup thinly sliced red onion
1 cup basil leaves, torn

Steps:

  • Preheat the oven to 325 degrees F. Arrange the bread cubes on a rimmed baking sheet in a single layer. Bake until dried out but not toasted, 10 to 15 minutes. Cool.
  • Meanwhile, put the tomatoes in a colander and toss them with 1 teaspoon salt. Let stand 20 minutes, discard any juices that drain out.
  • Whisk the olive oil and vinegar together in a large bowl. Add the bread, tomatoes, onion, and basil and toss to coat thoroughly. Season with salt and pepper and serve immediately.

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.

CLASSIC PANZANELLA SALAD (TUSCAN-STYLE TOMATO AND BREAD SALAD) RECIPE



Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad) Recipe image

Dried bread and salted tomatoes make the best version of panzanella salad.

Provided by J. Kenji López-Alt

Categories     Quick and Easy     Salads     Sides

Time 1h15m

Yield 6

Number Of Ingredients 10

2 1/2 pounds (1.1kg) mixed ripe tomatoes, cut into bite-size pieces
2 teaspoons (8g) Diamond Crystal kosher salt, plus more for seasoning (use half as much if using table salt)
3/4 pound (340g) ciabatta or rustic sourdough bread, cut into 1 1/2-inch cubes (about 6 cups bread cubes)
10 tablespoons (150ml) extra-virgin olive oil, divided
1 small shallot, minced (about 2 tablespoons)
2 medium cloves garlic, minced (about 2 teaspoons)
1/2 teaspoon Dijon mustard
2 tablespoons white wine vinegar or red wine vinegar
Freshly ground black pepper
1/2 cup (1/2 ounce) packed basil leaves, roughly chopped

Steps:

  • Meanwhile, preheat oven to 350°F (180°C) and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons (30ml) olive oil. Transfer to a rimmed baking sheet. Bake about 15 minutes, until crisp and firm but not browned. Remove from oven and let cool.

Nutrition Facts : Calories 390 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 4 g, Protein 7 g, SaturatedFat 4 g, Sodium 817 mg, Sugar 8 g, Fat 25 g, ServingSize Serves 6, UnsaturatedFat 0 g

NEW CLASSIC PANZANELLA



New Classic Panzanella image

This salad originated in Tuscany as a tasty way to use the last scraps of stale bread. In this updated version, day-old bread is toasted -- rather than being soaked in water -- and added to roughly chopped tomatoes, other vegetables, olive oil, and vinegar.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

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

Steps:

  • Place the garlic on a cutting board; hit it with the side of a large knife to break it open a bit. Place tomatoes, onion, and garlic in a large nonreactive bowl. Drizzle the oil and vinegar over the vegetable mixture; season with salt and pepper. Toss; let stand, covered, in a cool place, about 1 hour or more.
  • Place the bread on a hot grill or under a heated broiler; toast until both sides are slightly charred, 2 to 3 minutes. Remove from heat, rub lightly with garlic if desired; tear bread into bite-size chunks. When ready to serve, add the cucumbers, basil, and bread to the tomatoes.
  • Toss to coat bread thoroughly with the marinating liquid. Adjust the seasoning with salt and pepper, and remove the garlic clove.

CLASSIC PANZANELLA



Classic Panzanella image

This salad originated in Tuscany as a tasty way to use the last scraps of stale bread. In this classic recipe, slices of bread are briefly soaked in cold water, squeezed dry, and added to roughly chopped tomatoes, other vegetables, olive oil, and vinegar.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1 medium red onion (about 6 ounces), peeled and thinly sliced
5 one-inch-thick slices 1-to 4-day-old stale Tuscan-style bread
1 teaspoon 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
Coarse salt and freshly ground pepper
1 cup packed fresh basil leaves

Steps:

  • Fill a bowl with enough cold water to cover onion slices. Let onion soak about 30 minutes, changing the water three or four times. Drain, and transfer to a large bowl or dish. Cover bread with cold water, and let stand until the bread is softened and heavy with water, about 10 minutes.
  • Squeeze the bread between your palms to remove as much water as possible.
  • Arrange bread on a double layer of paper towels. Cover with another double layer of paper towels, and press down to extract any remaining water. Remove top layer of towels, and sprinkle bread with about 1 teaspoon salt. Set aside for 5 minutes. Using fingers, pluck bread into bite-size pieces, and transfer to the dish containing the onions.
  • Add the tomatoes and cucumbers.
  • 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.

PANZANELLA



Panzanella image

Save this classic Tuscan bread and tomato salad, flavored with basil, for summer's depths, when juicy tomatoes brim with flavor. Nice, firm beefsteaks are best here; save the highly perfumed, softer-fleshed tomatoes for soups and sauces.

Provided by Nancy Harmon Jenkins

Categories     salads and dressings

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

Half a loaf of coarse, country-style Italian bread, preferably 2 or 3 days old (see note)
1 medium red onion, sliced very thinly
3 large beefsteak tomatoes
About 20 large leaves of fresh basil (1/2 cup chopped)
1 teaspoon salt
1 clove garlic
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar

Steps:

  • Cut the crusts off the bread, and cut the bread into chunks. Place in a bowl and cover with water. Leave for 15 minutes. Then drain, and squeeze the bread dry between your hands. Tear the bread into rough chunks, and place in a large salad bowl. You should have at least 2 cups of torn bread pieces.
  • Add thinly sliced onion to the bread and mix well. Cut the tomatoes into large bite-size chunks and add to the bowl. Chop the basil, add it, and then mix the contents of the bowl well.
  • In a separate small bowl, place the salt. Mash the clove of garlic with a knife blade, chop it roughly and add to the salt. Using the back of a spoon, crush the garlic in the salt to form a smooth paste. Add oil and vinegar and mix well.
  • Add the dressing to the salad, and mix together very well. Set aside, covered, in a cool place for an hour or longer to develop flavors.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 19 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 344 milligrams, Sugar 4 grams

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

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

CLASSIC PANZANELLA



Classic Panzanella image

Categories     Bread     Salad     Cucumber

Yield serves 6

Number Of Ingredients 9

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.

PANZANELLA WITH MOZZARELLA AND HERBS



Panzanella With Mozzarella and Herbs image

At the height of tomato season, for every perfectly ripe, taut and juicy specimen, there's an overripe, oozing counterpart not far away. The Tuscan bread salad called panzanella is the perfect place to use those sad, soft tomatoes that are still rich in flavor. Traditional panzanella is made with stale, dried bread that's rehydrated from a dressing of sweet tomato juices, vinegar and plenty of olive oil. This version also includes some mozzarella for richness and cucumber for crunch. It's an ideal make-ahead dish; the longer the mixture sits (up to 6 or so hours), the better it tastes. Just make sure your bread thoroughly dries out in the oven so it won't turn to mush.

Provided by Melissa Clark

Categories     dinner, lunch, salads and dressings, appetizer, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 16

4 ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)
6 tablespoons extra-virgin olive oil, more to taste
3/4 teaspoon kosher sea salt, more to taste
2 pounds very ripe tomatoes, preferably a mix of varieties and colors
6 ounces fresh mozzarella, torn or cut into bite-size pieces
1/2 cup thinly sliced red onion, about half a small onion
2 garlic cloves, grated to a paste
2 tablespoons red wine vinegar, more to taste
1 tablespoon chopped fresh oregano or thyme (or a combination)
Large pinch red pepper flakes (optional)
1/2 teaspoon Dijon mustard
Black pepper, to taste
1/2 cup thinly sliced Persian or Kirby cucumber, about 1 small cucumber
1/2 cup torn basil leaves
1/4 cup flat-leaf parsley leaves, roughly chopped
1 tablespoon capers, drained

Steps:

  • Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
  • Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.
  • In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.
  • Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 561 milligrams, Sugar 5 grams, TransFat 0 grams

PANZANELLA



Panzanella image

Toasted bread and colorful fresh veggies are tossed with a light dressing in this Italian salad. Of course, you can add or take away ingredients to your liking!

Provided by JUNEBUFF1

Categories     Salad

Time 52m

Yield 8

Number Of Ingredients 11

5 cups chopped tomato
1 cup chopped cucumber
½ cup sliced green onions
½ cup chopped sweet yellow pepper
½ cup chopped fresh parsley
¼ cup chopped fresh basil leaves
¼ cup fresh lemon juice
1 ½ tablespoons olive oil
¼ teaspoon ground black pepper
1 garlic clove, minced
4 cups cubed French bread

Steps:

  • In a large bowl, combine tomatoes, cucumber, green onion, yellow pepper, parsley, and basil.
  • In a small bowl, whisk together lemon juice, olive oil, salt, ground black pepper, and garlic. Pour lemon juice mixture over the tomato mixture, and toss to coat. Refrigerate for 30 minutes.
  • Meanwhile, preheat oven to 350 degrees F (175 degrees C). Place bread cubes in a single layer on a baking sheet. Bake for 12 minutes, or until toasted and dry.
  • Toss bread cubes with tomato mixture, and serve.

Nutrition Facts : Calories 205.7 calories, Carbohydrate 36.8 g, Fat 3.8 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 0.7 g, Sodium 350.8 mg, Sugar 5.2 g

WATERMELON PANZANELLA



Watermelon Panzanella image

From 'The Modern Vegetarian' via The Oregonian. Here's a new and unusual twist on classic panzanella.

Provided by COOKGIRl

Categories     Melons

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

10 slices ciabatta (each slice 1 inch thick)
2 tablespoons olive oil
1 small red onion, finely sliced
2 cups diced seedless watermelon
2 cups diced plum tomatoes
1 cup peeled diced cucumber
2 tablespoons rinsed and drained capers
7 ounces halloumi cheese, diced (or half halloumi and half feta cheese)
2/3 cup chopped kalamata olive
1 small bunch basil, roughly chopped
salt & freshly ground black pepper
1/4 cup red wine vinegar
2/3 cup extra virgin olive oil
1 garlic clove, crushed
1 pinch granulated sugar
salt & freshly ground black pepper

Steps:

  • Salad: Preheat oven to 400 degrees.
  • Tear the ciabatta into crouton-sized pieces, drizzle with olive oil, place in a roasting pan, and cook until golden, about 5 minutes. Set aside to cool.
  • Toss the onion, watermelon, tomatoes, cucumber, capers, cheese, olives and basil together in a large bowl.
  • Add the ciabatta and mix together well. Season with salt and pepper.
  • Transfer the mixture to a serving platter.
  • Dressing: Whisk the vinegar, oil, garlic and sugar together. Add salt and pepper to taste.
  • Pour over salad and let stand 1 hour to allow the ingredients to marinate before serving.

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From acouplecooks.com


PANZANELLA SALAD RECIPE | EATALY MAGAZINE | EATALY
In a separate small bowl, whisk together the vinegar and olive oil, season with salt and pepper, and pour about half over the tomatoes. Toss to combine, and set aside. Peel, seed, and chop the cucumber, and add it to the bowl with the tomatoes. Add the …
From eataly.com


CLASSIC SAVORY PANZANELLA – CHEF VEERA
2022-06-02 Whisk all the vinaigrette ingredients together in a bowl or a small jar with a lid. In a large bowl, mix the tomatoes, cucumber, peppers, onion, capers and basil leaves. Add the bread cubes and toss with the vinaigrette. Season with salt and cracked pepper. Add the mozzarella balls and marinade, and toss. Let sit for 30 minutes for flavors to ...
From chefveera.com


PANZANELLA RECIPES | BBC GOOD FOOD
Charred nectarine & prosciutto panzanella. 8 ratings. Combine nectarines, prosciutto, ricotta, spinach, sourdough and herbs to make this simple summer salad. Charring the nectarines adds depth of flavour.
From bbcgoodfood.com


CLASSIC PANZANELLA SALAD - NITHI'S CLICK N COOK
2021-07-03 In a small mixing bowl, combine the olive oil, chili flakes, garlic, and salt. Tear the bread into bite-sized pieces and top with the olive oil mixture. Toss to coat and bake for 6 to 7 minutes at 400 degrees F/ 220 degrees C. Place the diced tomato on the colander, bowl underneath, and season with salt.
From nithisclickncook.com


LAYERED PANZANELLA RECIPE - COOKIE AND KATE
2019-09-04 Drizzle the cubes with the olive oil, sprinkle them with the salt, and toss until thoroughly combined. Bake until deeply golden, about 7 to 10 minutes. Meanwhile, prepare your salad dressing: In a bowl, combine the olive oil, vinegar, oregano, garlic, salt, and a generous amount of black pepper. Whisk until combined.
From cookieandkate.com


TUSCAN BREAD SALAD: AUTHENTIC PANZANELLA RECIPE - VISIT TUSCANY
Method. Soak the bread in water, squeeze the water out and crumble the bread into a serving bowl. Wash and cut your tomatoes into small pieces and add them to the bread. Wash the basil, break it down with your hands and then add it to the mixture. Cut the onion into slices and add it to the mixture bowl. Season with salt and extra virgin olive ...
From visittuscany.com


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