HEIRLOOM TOMATO PANZANELLA
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F and preheat a cookie sheet in it.
- Melt the butter in a large skillet over medium heat and cook until it foams. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
- Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool. Store in an airtight container.
- Michael's Notes: I use a serrated knife to remove the crust from day-old bread, then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Also note that I recommend grating the Parmesan finely so that it will stick to the bread better.
HEIRLOOM TOMATO PANZANELLA
Make and share this Heirloom Tomato Panzanella recipe from Food.com.
Provided by MsPia
Categories < 60 Mins
Time 40m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Heat a stove-top grill. Brush the bread with olive oil, sprinkle with salt, and grill for 10 minutes on each side, until nicely browned. If you don't have a stove-top grill, heat the oil in a large sauté 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 together the garlic, mustard, vinegar, olive oil, salt, and pepper.
- In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Toss with enough vinaigrette to moisten. Season liberally with salt and pepper and arrange the vegetables artfully on a platter. Drizzle the bread with extra vinaigrette or olive oil and add to the platter.
- Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend.
Nutrition Facts : Calories 135.3, Fat 12.6, SaturatedFat 1.8, Sodium 179.4, Carbohydrate 5.5, Fiber 1, Sugar 1.6, Protein 1.1
FOCACCIA PANZANELLA
We are making this ancient and amazing Tuscan salad using a bread from Liguria. I'm guessing neither region would be crazy about this idea, but any geo-culinary issues aside, this salad is the ultimate way to use up fresh summer tomatoes and leftover bread.
Provided by Chef John
Categories Italian Salads
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Place bread cubes on the prepared baking sheet.
- Toast bread in the preheated oven until browned and fully crisp, about 20 minutes. Remove from the oven and let cool down to room temperature.
- Mash garlic, sugar, and anchovy into a coarse paste using the back of a fork. Add vinegar and oil; whisk until combined.
- Toss vine-ripened tomatoes, cherry tomatoes, salt, and pepper into the dressing with a spatula. Let sit for 10 minutes.
- Add mozzarella and red onion to the tomato mixture and toss with a spatula to combine. Add bread cubes and mix until saturated as desired. Mix in basil. Taste for seasoning before serving.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 29.1 g, Fat 20.3 g, Fiber 3.2 g, Protein 5.1 g, SaturatedFat 3 g, Sodium 231.1 mg
PUMPERNICKEL, MOZZARELLA & HEIRLOOM TOMATO PANZANELLA
I love a great Panzanella Salad. I've made this several different ways, but this recipe is the one that seemed to get the best reviews when I served it.
Provided by Melanie B.
Categories Grains
Time 15m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Mix together bread, cucumber, red bell pepper, onion, cheese, tomatoes, and basil in a large bowl.
- Whisk together remaining ingredients to make the vinaigrette. Pour vinaigrette over the salad and toss until evenly coated.
- Serve and enjoy!
Nutrition Facts : Calories 174.9, Fat 16.8, SaturatedFat 3.7, Cholesterol 11.1, Sodium 311.6, Carbohydrate 3.4, Fiber 0.8, Sugar 1.8, Protein 3.7
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