PANZANELLA SALAD
With crispy, olive oil-soaked Italian bread, juicy tomatoes, bell peppers and cucumbers, panzanella makes a satisfying summer supper.
Categories Salads
Yield 6 to 8
Number Of Ingredients 12
Steps:
- Heat ¼ cup of the oil in a large skillet over medium heat. Add the bread and ½ teaspoon salt; toss well. Cook, stirring frequently, until the bread is crispy and golden brown, about 10 minutes. Set aside to cool.
- In a large bowl, combine the tomatoes, peppers, cucumber, capers, wine vinegar, garlic, shallots, pepper, the remaining ½ teaspoon salt, and the remaining ½ cup oil. Toss well.
- Right before serving, add two-thirds of the toasted bread and basil to the salad. Toss to combine, then taste and adjust seasoning, if necessary (I usually add about ¼ tsp more salt). Transfer to a serving bowl and sprinkle the remaining toasted bread cubes over top. Serve immediately so the bread doesn't get soggy.
Nutrition Facts : Calories 327, Fat 22 g, Carbohydrate 28 g, Protein 5 g, SaturatedFat 3 g, Fiber 3 g, Sodium 497 mg, Cholesterol 0 mg
PANZANELLA
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.
QUICK LEMONY PANZANELLA
A vegetable-forward alternative to garlic bread with a pasta dinner. This salad makes use of that delicious loaf of bread that's gone a little stale. Mr. Frilly does not like vinegary dressings so this salad gets its acid from some pickled banana pepper slices and a lemon, which pairs perfectly with the garlic and fresh herbs. I suggest serving with a crisp Pinot Grigio. If not serving immediately, stir every few minutes to make sure bread is soaking up those delicious juices. Serve at room temperature within a few hours. Leftovers can be refrigerated.
Provided by MsFrilly
Categories Salad
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Drizzle 2 tablespoons olive oil over both sides of the focaccia. Place on a grill pan or directly on the grill grate. Toast until nicely browned, flipping as needed, about 5 minutes.
- Meanwhile, combine tomatoes, cucumber, onion, bell pepper, olives, banana peppers, basil, oregano, parsley, salt, and pepper in a nonreactive bowl. Add 1/4 cup olive oil, lemon juice, and Dijon mustard; stir until combined.
- Remove focaccia from the grill and rub 1 side of each slice with garlic. Tear slices into bite-sized pieces. Add to the vegetables and stir to coat. Serve at room temperature.
Nutrition Facts : Calories 386.7 calories, Carbohydrate 37.1 g, Fat 24.9 g, Fiber 4.2 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 1002.7 mg, Sugar 2.8 g
WINTER PANZANELLA
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h25m
Yield 6 servings as first course or side dish, or 4 as main course
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- Melt the butter in a large skillet over moderate heat and cook until it foams. Add the garlic and thyme, and immediately add the bread cubes. Toss to coat well. Add most of the grated cheese and stir. Transfer bread to a baking sheet and sprinkle with the remaining cheese and salt and pepper and gently toss again while still 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 10 to 15 minutes. Set aside and let cool.
- Soak the sliced onion in the sherry vinegar and a pinch of salt for about 15 minutes. Set aside.
- Toss the squash with 1 1/2 tablespoons of the olive oil, sage, salt, and pepper. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 to minutes. Let cool.
- Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook until tender but retain a touch of crispness, about 1 1/2 minutes, and drain.
- Into the reserved red onions and vinegar, whisk in remaining 1/2 cup olive oil. Season with pepper.
- In a large bowl combine the roasted squash, croutons, and Brussels sprouts. Add the vinaigrette and toss. Add the parsley leaves and toss again. Taste and adjust the seasoning. Garnish with grated Parmesan and serve immediately.
- Chef note: "Soaking the onion briefly in sherry vinegar--sometimes called blooming the onion--mellows the raw onion taste."
PANZANELLA
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
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
CHEF JOHN'S PANZANELLA
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
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
TUSCAN PANZANELLA
Provided by Rick Tramonto
Categories Salad Cheese Garlic Olive Onion Pepper Tomato Vegetable Side Quick & Easy Lunch Parmesan Lemon Basil Fennel Cucumber Bell Pepper Summer Capers Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield serves 4
Number Of Ingredients 17
Steps:
- 1. Preheat the oven to 300°F.
- 2. In a bowl, toss the bread with the olive oil and salt and pepper to taste. Spread the bread on a baking sheet and bake for 7 to 10 minutes, until slightly crisp. (The pieces should not be as crispy as croutons.) Alternatively, spread the bread cubes on a baking sheet and let them dry, uncovered, for about 24 hours.
- 3. In a large bowl, whisk together the vinegar, capers, zest, and garlic. Season to taste with salt and pepper. Whisking constantly, add the extra virgin olive oil in a stream until well incorporated.
- 4. Add the onion, tomatoes, bell peppers, cucumber, fennel, and olives and toss with the vinaigrette. Adjust the salt and pepper.
- 5. Tear the fennel fronds and add them to the bowl along with the basil and bread. Toss to coat. Set aside for 20 minutes.
- 6. Divide the salad among 4 plates. Garnish each plate with shaved cheese and serve. If you prefer a moister salad, drizzle with a little more extra virgin olive oil.
PANZANELLA
This creation from Salvatore Marino, chef at Il Grano in Los Angeles, is the perfect finger food: tasty and healthy.
Provided by Salvatore Marino
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Toss first 6 ingredients in a bowl; season with salt and pepper; let stand 30 minutes. Drizzle 1 tablespoon liquid from mixture over bread; broil each side until golden; top with 2 tablespoon tomato mixture. Garnish with basil leaves.
LEMON AND TAHINI DRESSING
This tangy, rich tasting dressing is a nice change from sweet salad dressings. For a more casual meal, serve as a dip with cut-up fresh vegetables.
Provided by Bibi
Categories Salad Dressings
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Combine tahini, olive oil, water, lemon juice, lemon zest, garlic, pink salt, and pepper in a 2-cup measuring cup. Stir briskly with a whisk until all ingredients are well blended. If a thinner dressing is desired, add water, 1 teaspoon at a time, stirring after each addition, until the desired consistency is achieved.
Nutrition Facts : Calories 78.3 calories, Carbohydrate 3.2 g, Fat 7.5 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 154.6 mg
TUSCAN PANZANELLA
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
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.
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