Panzanella With Feta And Basil Recipes

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

Ingredients

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

SHEET PAN PANZANELLA WITH FETA AND PEPPERS

Sheet Pan Panzanella with Feta and Peppers image

Here's a twist on the Italian bread salad, panzanella, that's perfect for transitioning your meals from winter to spring. The veggies get roasted on a sheet pan until soft, sweet and slightly charred, then tossed in a bright, tart vinaigrette and showered with fresh cucumbers, basil and briny feta. The warm and cold ingredients offer a nice contrast, and with everything cooked and served on a single sheet pan, cleanup is super easy.

Provided by Priya Krishna

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 cups sourdough bread, torn into bite-size pieces
1 cup cherry tomatoes
1 small red onion, thinly sliced
1 small red bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
3 tablespoons plus 1 1/2 teaspoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
1 teaspoon honey
1/2 lemon, juiced
1/4 cup kalamata olives, pitted and halved
2 Persian cucumbers or 1/2 English cucumber, diced
2 tablespoons fresh basil leaves, very thinly sliced
2 ounces feta, crumbled

Steps:

Preheat the oven to 425 degrees F.
Place the bread, tomatoes, onions and red bell peppers and yellow bell peppers on a sheet pan, drizzle with 3 tablespoons of the olive oil and toss to coat. Season with salt and pepper to taste. Bake until the veggies are shriveled and just start to blister a little, about 20 minutes.
Meanwhile, make the dressing. Combine the vinegar, honey, lemon juice, remaining 1 1/2 teaspoons oil and salt and pepper to taste in a jar, cover tightly and shake until emulsified.
When the veggies are done, scatter the olives, cucumbers and basil leaves on top. Drizzle with the dressing, top with the feta and serve.

TOMATO BASIL PANZANELLA

Tomato Basil Panzanella image

This is an Italian salad made with dry bread and tomatoes. Delicious.

Provided by Cecilia Smith

Categories Salad Vegetable Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 11

Ingredients

5 cups cubed whole wheat bread
½ cup extra-virgin olive oil
¼ cup red wine vinegar
¼ cup lemon juice
¼ cup chopped fresh parsley
½ teaspoon salt
6 large tomatoes, cut in wedges
1 large red onion, diced
½ cup black olives
½ cup fresh basil
½ cup shaved Parmesan cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes over a baking sheet.
Bake bread cubes in the preheated oven until lightly browned, about 15 minutes, stirring occasionally.
Whisk olive oil, vinegar, lemon juice, parsley, and salt in a large bowl. Fold in toasted bread, tomatoes, onion, olives, basil, and Parmesan cheese until vinegar dressing is evenly distributed.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 21.5 g, Cholesterol 3.6 mg, Fat 17.6 g, Fiber 4.4 g, Protein 7.4 g, SaturatedFat 3.2 g, Sodium 456.9 mg, Sugar 6.2 g

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