Pita Panzanella Salad Recipes
PANZANELLA SALAD
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
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
EMERALD CITY SALAD - PANZANELLA SALAD
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a grill to medium.
- Brush the sliced bread with pesto and grill until slightly charred. Remove the bread from the grill, cut it into 1-inch cubes and add it to a serving bowl. Gently stir in the tomatoes, cheese curds, and the mixed greens.
- Vinaigrette: Add the vinegar, mustard, shallot, garlic, thyme, marjoram, oregano, olive oil and salt and pepper, to taste, to a food processor. Pulse to combine. Pour the vinaigrette over the salad let it soak into the bread for 20 minutes before serving.
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