Perfect Panzanella Salad Recipes

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

Ingredients

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

PERFECT PANZANELLA SALAD RECIPE

Perfect Panzanella Salad Recipe image

Olive-oil-toasted bread hunks, rustic chops of green and red peppers, tomatoes, and more - plus basil plucked fresh from the garden. Perfect panzanella indeed.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 16

Ingredients

3-4 cups bread cubes
5-6 tablespoons olive oil
1 teaspoon kosher salt
1/2 medium green bell pepper (cut into bite-size chunks)
1/2 medium red bell pepper (cut into bite-size chunks)
2 medium tomatoes (cut into wedges)
1/2 medium cucumber (peeled and cut bite-size chunks)
1/2 medium sweet onion (red works too, if you like, sliced)
15 leaves fresh basil (chiffonaded)
15 or so green olives (cut in half if they're big)
1/4 cup olive oil
1 1/2 tablespoons white balsamic vinegar (I'm sure regular ol' balsamic would be equally tasty)
1/4 teaspoon Dijon mustard
1/2 teaspoon finely minced garlic
1/4 teaspoon kosher salt
Fresh ground black pepper to taste

Steps:

Heat 3 tablespoons of the olive oil in a large saute pan. 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 nice and toasty and brown. Add more olive oil as you go - 1 tablespoon at a time - when the pan starts looking too dry. I usually end up using about 6 tablespoons of olive oil.
Remove bread cubes from heat.
Add the veggies, basil, and olives to the bowl.
Make the viniagrette: In a small bowl, whisk together all the ingredients.
Add the bread to all of those good-looking veggies, pour in the vinaigrette, and toss well.
Top with a sprinkling of more kosher salt and fresh ground black pepper, to taste. Serve.

TUSCAN PANZANELLA SALAD

Tuscan Panzanella Salad image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Tuscan panzanella salad - perfect for an Italian cuisine that can be ready in 10 minutes.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 10m

Yield 6

Number Of Ingredients 7

Ingredients

1 bag (10 ounces) romaine and leaf lettuce mix
1 can (19 ounces) cannellini beans, rinsed and drained
2 cups large reduced-fat or fat-free croutons
1 cup sweet grape tomatoes
1/2 cup thinly sliced red onion
1/3 cup pitted Kalamata olives, cut in half
1/3 cup balsamic vinaigrette

Steps:

Toss all ingredients except vinaigrette in large bowl.
Pour vinaigrette over salad; toss to coat.

Nutrition Facts : Calories 250, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 8 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 4 g, TransFat 0 g

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