Panzanella Recipes

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PANZANELLA



Panzanella image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

1/4 cup drained capers
2 tablespoons plus 1/4 cup red wine vinegar
12 ounces ciabatta or other country-style white bread, 2 to3 days old
2 tablespoons plus 2/3 cup extra-virgin olive oil
9 ripe tomatoes (about 2 1/4 pounds total), cored and scored on the bottom
1 garlic clove, minced
Salt and freshly ground black pepper
1/2 cup thinly sliced fresh basil leaves
1 cup drained roasted red bell pepper strips
1/4 cup pitted kalamata olives, halved lengthwise
Fresh basil sprigs, for garnish

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.

PANZANELLA



Panzanella image

Toasted bread and colorful fresh veggies are tossed with a light dressing in this Italian salad. Of course, you can add or take away ingredients to your liking!

Provided by JUNEBUFF1

Categories     Salad

Time 52m

Yield 8

Number Of Ingredients 11

5 cups chopped tomato
1 cup chopped cucumber
½ cup sliced green onions
½ cup chopped sweet yellow pepper
½ cup chopped fresh parsley
¼ cup chopped fresh basil leaves
¼ cup fresh lemon juice
1 ½ tablespoons olive oil
¼ teaspoon ground black pepper
1 garlic clove, minced
4 cups cubed French bread

Steps:

  • In a large bowl, combine tomatoes, cucumber, green onion, yellow pepper, parsley, and basil.
  • In a small bowl, whisk together lemon juice, olive oil, salt, ground black pepper, and garlic. Pour lemon juice mixture over the tomato mixture, and toss to coat. Refrigerate for 30 minutes.
  • Meanwhile, preheat oven to 350 degrees F (175 degrees C). Place bread cubes in a single layer on a baking sheet. Bake for 12 minutes, or until toasted and dry.
  • Toss bread cubes with tomato mixture, and serve.

Nutrition Facts : Calories 205.7 calories, Carbohydrate 36.8 g, Fat 3.8 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 0.7 g, Sodium 350.8 mg, Sugar 5.2 g

PANZANELLA



Panzanella image

Provided by Ree Drummond : Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 11

1 loaf very crusty Italian bread
2 tablespoons olive oil
1/4 cup olive oil
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
4 assorted tomatoes (heirlooms, etc.), cut into wedges
1 cucumber, halved, seeded and cut into wedges
1/2 red onion, cut into wedges
20 to 25 fresh basil leaves, cut into chiffonade, plus whole leaves, for serving
Parmesan shavings, for topping
Salt and freshly ground black pepper

Steps:

  • For the croutons: Preheat the oven to 275 degrees F.
  • Cut the bread into 1-inch cubes and arrange on a baking sheet. Drizzle the cubes with the olive oil and toss to coat. Put the pan in the oven to slightly crisp ("stale") the bread without toasting it, 20 to 25 minutes. Remove and allow to cool.
  • For the dressing: In a small jar, shake together the olive oil, vinegar, salt and pepper.
  • For the salad: In a large bowl, combine the tomatoes, cucumbers, onions and bread cubes. Pour the dressing over the salad ingredients, tossing gently. Add the sliced basil and Parmesan shavings and toss again. Sprinkle with more salt and pepper and serve garnished with whole basil leaves.

PANZANELLA



Panzanella image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 16

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse 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 1/2 and thinly sliced
20 large 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 good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat the oil in a large saute 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 all the ingredients together.
  • In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

PANZANELLA



Panzanella image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Spread 8 cups cubed crusty bread on a baking sheet and bake at 400˚ F until toasted, 8 to 10 minutes; let cool. Transfer the bread to a bowl and add 2 1/2 pounds chopped tomatoes, 1/2 sliced red onion, 1 cup torn basil, 2/3 cup olive oil and 1/4 cup each capers and red wine vinegar. Season with salt and pepper and gently toss.

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.

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

PANZANELLA SALAD



Panzanella Salad image

Italian bread and tomato salad! Capers work great in place of the olives too!

Provided by veggiemom

Categories     Salad

Time 50m

Yield 8

Number Of Ingredients 11

6 cups day old Italian bread, torn into bite-size pieces
⅓ cup olive oil
salt and pepper to taste
3 cloves garlic, minced
¼ cup olive oil
2 tablespoons balsamic vinegar
4 medium ripe tomatoes, cut into wedges
¾ cup sliced red onion
10 basil leaves, shredded
½ cup pitted and halved green olives
1 cup fresh mozzarella, cut into bite-size pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
  • While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.

Nutrition Facts : Calories 307.5 calories, Carbohydrate 22.2 g, Cholesterol 11.8 mg, Fat 21.7 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 4.8 g, Sodium 551.4 mg, Sugar 3.5 g

PANZANELLA



Panzanella image

Categories     Salad     Tomato     Side     No-Cook     Picnic     Quick & Easy     Basil     Cucumber     Summer     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 7

3/4 pound day-old crusty peasant-style whole-grain bread, cut into 1-inch cubes (about 6 cups)
2 large tomatoes (about 1 pound), trimmed and each cut into 8 wedges
3/4 cup sliced unwaxed cucumber
1/2 cup sliced red onion
1/2 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
10 fresh basil leaves, shredded

Steps:

  • In a serving bowl stir together the bread, the tomatoes, the cucumber, the onion, the oil, the vinegar, the basil, and salt and pepper to taste until the salad is combined well.

PANZANELLA WITH MOZZARELLA AND HERBS



Panzanella With Mozzarella and Herbs image

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

4 ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)
6 tablespoons extra-virgin olive oil, more to taste
3/4 teaspoon kosher sea salt, more to taste
2 pounds very ripe tomatoes, preferably a mix of varieties and colors
6 ounces fresh mozzarella, torn or cut into bite-size pieces
1/2 cup thinly sliced red onion, about half a small onion
2 garlic cloves, grated to a paste
2 tablespoons red wine vinegar, more to taste
1 tablespoon chopped fresh oregano or thyme (or a combination)
Large pinch red pepper flakes (optional)
1/2 teaspoon Dijon mustard
Black pepper, to taste
1/2 cup thinly sliced Persian or Kirby cucumber, about 1 small cucumber
1/2 cup torn basil leaves
1/4 cup flat-leaf parsley leaves, roughly chopped
1 tablespoon capers, drained

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

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

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Top Asked Questions

How do you cook Panzanella?
With crispy, olive oil-soaked Italian bread, juicy tomatoes, bell peppers and cucumbers, panzanella makes a satisfying summer supper. Heat 1/4 cup of the oil in a large skillet over medium heat. Add the bread and 1/2 teaspoon salt; toss well. Cook, stirring frequently, until the bread is crispy and golden brown, about 10 minutes. Set aside to cool.
What is panzanella and how is it made?
Panzanella originally comes from Tuscany. It's usually a simple salad made with tomatoes and stale bread. I like to grill the bread in a griddle pan, to add a smoky dimension to the salad. The bread will soak up some of the lovely dressing, while still retaining a bit of crunch
What kind of bread is used to make Panzanella salad?
Obviously, the traditional recipe of Panzanella salad wants homemade Tuscan bread called “pane sciocco” in Tuscan dialect, that is “bread without salt”. Tuscan bread is unsalted, durum wheat with a very firm crumb and a crunchy crust.Its crumb, in fact, when wet remains grainy and does not become sticky and soggy like other types of bread.
What can I do with leftover Panzanella bread?
Tomato panzanella salad with hearty Italian bread, tomatoes, shallots and basil, tossed in a light and tangy dressing! If you like, add fresh mozzarella cheese. Toasting the bread in the oven for a few minutes produces the best texture. More tips and complete video below! Panzanella salad, the perfect way to use up day-old bread!

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