Panzanella Bread Bowl Recipes

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PANZANELLA - 3 DIFFERENT RECIPES



Panzanella - 3 Different Recipes image

Panzanella, 3 different Recipes. The traditional Tuscan Salad style, Roman Style with day old bread and tomatoes and a my a delicious onion and tomato style. All easy and all so good!

Provided by Rosemary Molloy

Categories     Side Dish

Time 20m

Number Of Ingredients 22

2 slices or 3 of day old bread (crusty Italian is the best)
3-4 tomatoes or approximately 10 cherry tomatoes seeded and chopped
1 small cucumber chopped
1 small red onion thinly sliced
5 leaves fresh basil
1/2-1 tablespoon red wine vinegar
2 tablespoons olive oil (30 grams)
pinch or 2 of salt
2 slices or 3 of day old bread grilled just like bruschetta (crusty Italian is the best)
3-4 tomatoes or approximately 10 cherry tomatoes seeded and chopped
1 small cucumber chopped
1 small red onion thinly sliced
5 leaves fresh basil
1/2-1 tablespoon balsamic
2 tablespoons olive oil (30 grams)
pinch or 2 of salt
1/2 teaspoon oregano
4 slices day old Italian crusty bread
5 very ripe tomatoes (plum)
olive oil
salt
leaves fresh basil

Steps:

  • TRADITIONAL PANZANELLA
  • Remove crust from bread and let soak for 10 minutes in a bowl of water. Then squeeze out as much excess water as possible and break into pieces.
  • In a medium bowl mix together, chopped tomatoes, chopped cucumber, sliced onion, wine vinegar, olive oil and salt, then add bread pieces. Refrigerate for an hour. Toss with fresh basil leaves and an extra drizzle of olive oil if desired.
  • MY PANZANELLA
  • Grill bread drizzle lightly with olive oil and spinkle with a pinch of salt, cut into small pieces.
  • In a medium bowl mix together, chopped tomatoes, chopped cucumber, sliced onion, balsamic vinegar, olive oil, salt and oregano. Refrigerate for an hour. Before serving toss with bruschetta pieces and fresh basil leaves and an extra drizzle of olive oil if desired.
  • ROMAN PANZANELLA
  • Wash and slice in half the tomatoes, on each slice of bread rub with tomato half, drizzle with olive oil, sprinkle with salt. Add cut up tomato and fresh chopped basil leaves. Enjoy!
  • **Calories are for a serving of all 3 recipes.

Nutrition Facts : Calories 380 kcal, Carbohydrate 50 g, Protein 10 g, Fat 16 g, SaturatedFat 2 g, Sodium 313 mg, Fiber 8 g, Sugar 17 g, ServingSize 1 serving

SUMMER PANZANELLA BURRATA BOWL



Summer Panzanella Burrata Bowl image

Two Italian classics collide in one great dish: All the fresh flavors of Caprese salad--ripe, juicy produce, creamy cheese, fresh basil and good olive oil--get mashed up with bruschetta, the Italian appetizer of garlic-rubbed crusty bread. And the longer this summery salad sits, the better it gets.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 11

One 12-ounce loaf ciabatta bread, cut into 1-inch-thick slices
1 clove garlic, cut in half
1/2 cup olive oil, plus more for drizzling
1/4 cup white balsamic vinegar
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 1/2 pounds tomatoes, cut into bite-size pieces
1 1/2 pounds peaches, cut into bite-size pieces
1/2 red onion, thinly sliced
1 1/2 cups fresh basil leaves, roughly chopped
Four 4-ounce balls burrata cheese

Steps:

  • Preheat the oven to 425 degrees F.
  • Arrange the bread slices on a baking sheet in a single layer. Bake until dried out and golden around the edges, about 7 minutes. When cool enough to handle, rub both sides of each slice with the cut side of the garlic clove.
  • Whisk together the oil, vinegar, red pepper flakes, 3/4 teaspoon salt and several grinds of black pepper in a large serving bowl until combined. Toss in the tomatoes, peaches and onion, then set aside to marinate for 10 minutes.
  • Tear the bread into bite-size pieces, add them to the bowl and toss to coat. Add the basil and salt and black pepper to taste. Cover and let sit until the bread is softened and the flavors marry, at least 30 minutes and up to 2 hours.
  • Divide the panzanella among 8 bowls and top each with half a ball of burrata. Drizzle with olive oil and serve immediately.

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.

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

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

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.

TUSCAN PANZANELLA



Tuscan Panzanella image

This traditional Tuscan Panzanella summer salad is a mix of bright flavors and textures-tomatoes, bocconcini, red onion, basil, and crusty bread.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

9 tablespoons extra-virgin olive oil
1/2 pound crusty Italian country bread, cut into 1/2-inch-thick slices
3 garlic cloves, 1 halved and 2 minced
1 pound cherry tomatoes (3 cups), halved
1/2 cup thinly sliced red onion
1 cup bocconcini (mini mozzarella balls), halved
10 to 15 basil leaves, thinly sliced, plus whole leaves for garnish
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper

Steps:

  • Preheat grill to medium-high. (Alternatively, heat a grill pan over mediumhigh heat until hot.) Using 3 tablespoons of oil, brush bread slices on both sides.
  • Grill bread slices, turning once, until toasted on both sides, about 5 minutes total. Rub both sides with halved garlic. Tear into bite-size pieces.
  • Toss bread, tomatoes, onion, bocconcini, and sliced basil in a serving bowl.
  • Whisk together vinegar and minced garlic in a small bowl. Whisking constantly, pour in remaining 6 tablespoons oil in a slow, steady stream, and whisk until emulsified. Pour over salad. Season with salt and pepper. Let stand at room temperature, tossing occasionally, 1 hour. Garnish with whole basil leaves.

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

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

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 (BREAD AND TOMATO SALAD)



Panzanella (Bread and Tomato Salad) image

Panzanella is a zingy and delicious tomato-and-bread salad that's perfect for summertime. Using crusty artisan-style sourdough bread takes it up a notch, along with ripe tomatoes, olive oil, vinegar, and a variety of vegetables you might have on hand. This recipe makes two servings, but feel free to scale up for big crowds.

Provided by Melissa Johnson

Categories     Recipes

Time 20m

Yield 2

Number Of Ingredients 11

1 1/2 cups chopped ripe tomatoes
1/2 tsp coarse sea salt
2 slices of dried toasted or stale bread
1/4 cup extra virgin olive oil
2 Tbsp red wine vinegar
1 small cucumber or 1/2 green pepper
1/2 small onion (any color)
5-10 basil leaves
ground black pepper
optional 1 small clove garlic, minced
optional 2 Tbsp bread crumbs

Steps:

  • Chop the tomatoes and combine them in a bowl with the salt. This will draw some of the liquid out of the tomatoes, making a more flavorful dressing for the bread to absorb.
  • Toast your bread slices or bake them at 300F for 15 minutes. I ran a regular toast cycle and simply left the bread inside to dry for more time while I prepped the rest of the ingredients.
  • In a small bowl, mix the olive oil, vinegar and optional minced garlic.
  • Chop your vegetables and add them to the bowl with the tomatoes: cucumber, green pepper, onion. You can dice or slice the onion based on whether you prefer the onion concentrated or spread through the salad.
  • Tear or chiffonade the basil leaves (again a matter of personal preference), and add them to the bowl.
  • Tear the bread into small chunks and add to the salad bowl. Mix everything to allow the tomato juices to enter the bread. It's fine if the bread chunks are still warm.
  • Add the olive oil-vinegar-garlic dressing and optional bread crumbs, and toss again.
  • Season with fresh ground black pepper and serve.

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

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

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PANZANELLA SALAD {ITALIAN BREAD SALAD RECIPE} - THE BUSY BAKER
2022-02-04 Preheat your oven to 375 degrees Fahrenheit and prepare a large sheet pan by lining it with parchment paper. Rip the bread into chunks about 1 1/2 inches in size and add …
From thebusybaker.ca


PANZANELLA SALAD {ITALIAN BREAD SALAD} - TWO PEAS & THEIR POD
In a large bowl, combine the croutons, tomatoes, cucumber, bell pepper, red onion, basil, salt, and black pepper. Make the balsamic vinaigrette. Drizzle the dressing over the salad and toss …
From twopeasandtheirpod.com


PANZANELLA (TUSCAN BREAD SALAD) - GREATIST
2021-10-20 For the salad: Place the bread in a large bowl and add half of the vinaigrette. Toss to coat well, then set aside at room temperature for about 10 minutes. Meanwhile, place the …
From greatist.com


PANZANELLA RECIPE | JAMES BEARD FOUNDATION
Method. Sprinkle the toasted bread with a little water to soften and place into a large bowl. Add the tomatoes, cucumbers, onions, radishes, and basil. Dress with the olive oil and vinegar and …
From jamesbeard.org


PERFECT PANZANELLA RECIPE - BBC FOOD
Method. Preheat the oven to 180C/350F/Gas 4. Place the peppers on a roasting tray, drizzle a splash of the olive oil over and roast for about 15-20 minutes, or until the peppers are softened …
From bbc.co.uk


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 …
From visittuscany.com


PANZANELLA RECIPE - OLIVEMAGAZINE
2021-07-05 Ingredients. 1 small ; cucumber, roughly chopped; 1 large ; red onion, roughly chopped; 3 very ripe ; tomatoes, roughly chopped; 1 small loaf ; country-style bread ...
From olivemagazine.com


HOME COOKING: PANZANELLA, TUSCANY’S CLASSIC BREAD SALAD
2020-09-04 Toast until golden brown and set aside to cool. Cut heirloom tomatoes into wedges and halve cherry tomatoes. Stripe and slice the cucumber in half. Remove seeds and slice into …
From lacucinaitaliana.com


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