STRAWBERRY CAPRESE PANZANELLA
Take your meal from good to gourmet with this refreshing strawberry caprese salad featuring Stella® Cheese.
Provided by Stella Cheese
Categories Trusted Brands: Recipes and Tips Stella® Cheese
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- For the dressing, whisk together garlic, shallot, vinegar, honey, pepper and salt in a medium bowl until well combined. While whisking, slowly drizzle in oil until all oil is incorporated.
- For the panzanella, preheat oven to 400 degrees F.
- Place bread cubes on rimmed baking pan and drizzle with oil; toss until all bread cubes are coated in oil. Transfer to oven and bake 10 to 12 minutes or until bread is dry and dark golden brown.
- Meanwhile, place tomatoes, salt, and pepper in large bowl; toss until well combined. Let stand 5 minutes.
- Add Stella® mozzarella cheese, strawberries, basil, toasted bread, and Dressing to bowl with tomatoes; toss until well combined.
- Serve immediately, or for best flavor, allow salad to sit at room temperature 30 minutes before serving.
Nutrition Facts : Calories 608.7 calories, Carbohydrate 59.4 g, Cholesterol 29.6 mg, Fat 33.1 g, Fiber 4 g, Protein 20.2 g, SaturatedFat 10 g, Sodium 1215.6 mg, Sugar 6 g
PANZANELLA
Provided by Giada De Laurentiis
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
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.
CHICKEN PAILLARD WITH CAPRESE PANZANELLA
This weeknight dinner is like summer on a plate. We turned the classic Italian salad panzanella, with bread and ripe in-season tomatoes, into a hearty main meal by adding creamy mozzarella and quick-cooking chicken cutlets to the mix.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add half of chicken and cook, flipping once, until browned and cooked through, about 6 minutes total; transfer to a plate. Repeat with remaining chicken and 1 more tablespoon oil.
- Reduce heat to medium; add 1 tablespoon oil to skillet, then bread and juices from chicken plate. Cook, stirring, until golden, 5 minutes. Let cool slightly. Transfer to a bowl with tomatoes, capers, celery hearts and leaves, vinegar, and 1 tablespoon oil. Season with salt and pepper. Fold in cheese and basil; serve with sliced chicken.
CAPRESE PANZANELLA
Fresh mozzarella and basil elevate the classic Italian bread salad to something even more special. Quite possibly the perfect summer salad.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 14
Steps:
- Add 2-3 tablespoons of the olive oil to a large saute pan, and warm over medium heat.
- Keeping the heat on medium, add the bread cubes and the salt, and toss.
- Stir frequently for about 10 minutes, until the cubes are well toasted. Whenever the pan dries out, add a little more olive oil, about a tablespoon at a time.
- Remove bread cubes from heat and allow to cool completely.
- Seed and dice the tomatoes and add to a large bowl. I keep the tomato chunks large - about the same size as the bread cubes.
- Cut the cherry tomatoes in half and add them to the bowl.
- Give the basil a couple of rough chops, and throw it in.
- Dice the mozzarella and add that to the bowl, too.
- Add the cooled bread cubes.
- Make the viniagrette in a small bowl, whisk together all the ingredients.
- Pour the vinaigrette over the bread, veggies, basil, and cheese, and toss gently until well incorporated.
- Let sit for just a few minutes so the bread can soak in just a little of the vinaigrette.
- Add a little more salt and fresh ground pepper to taste, and serve immediately.
PANZANELLA
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
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
PANZANELLA WITH MOZZARELLA AND HERBS
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
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
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