Panzanella Stuffed Heirloom Tomatoes Recipes

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HEIRLOOM TOMATO PANZANELLA



Heirloom Tomato Panzanella image

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

3 tablespoons olive oil
1 small French bread, cut into slices
kosher salt
2 heirloom tomatoes, cut in wedges
1 pint red pear tomatoes or 1 pint cherry tomatoes, halved
1 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 half and thinly sliced
20 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 olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

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

HEIRLOOM TOMATO PANZANELLA



Heirloom Tomato Panzanella image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 21

2 pounds ripe heirloom tomatoes, peeled, seeded, and diced
1/4 cup minced red onion
2 teaspoons minced garlic
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh tarragon leaves
1 teaspoon sea salt, preferably gray salt
Several grinds black pepper
Panzanella Croutons, recipe follows
2 cups trimmed arugula
Wedge Parmesan, for shaving
Drain the tomatoes in a sieve to remove excess liquid while you prepare the rest of the ingredients.
In a bowl, combine the tomatoes, onion, garlic, olive oil, lemon juice, basil, tarragon, salt, and pepper. Add the croutons and toss well.
Divide tomato mixture among 4 plates. Top each serving with an equal amount of the arugula. With a vegetable peeler, shave the Parmesan over the salad. Serve immediately.
Michael's Notes: I've used basil and tarragon here, but you can use any herbs you like. Parsley and marjoram come to mind as good alternatives.
1/4 cup unsalted butter
1 tablespoon minced garlic
6 cups crustless cubed day-old bread (1/2-inch cubes)
Sea salt, preferably gray salt, and freshly ground black pepper
6 tablespoons finely grated Parmesan

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.

PUMPERNICKEL, MOZZARELLA & HEIRLOOM TOMATO PANZANELLA



Pumpernickel, Mozzarella & Heirloom Tomato Panzanella image

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

6 cups pumpernickel bread, stale and cut into 1-inch cubes
1 cup English cucumber, sliced in half & 1/4 inch slices (half moon shaped)
1 red bell pepper, roasted, seeded, peeled, and chopped
1/2 small red onion, thinly sliced & cut in half
1 cup mozzarella cheese, preferably fresh cut into cubes
1 cup tomatoes, preferably a mixture of yellow pear and red grape heirlooms
1/2 cup basil, thinly sliced (chiffonade)
1 garlic clove, finely minced
1/2 teaspoon whole grain mustard
1/4 cup balsamic vinegar, a good variety
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

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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