Summer Panzanella Recipe By Tasty

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SUMMER PANZANELLA SALAD RECIPE BY TASTY



Summer Panzanella Salad Recipe by Tasty image

Here's what you need: olive oil, fresh lemon juice, fresh Atlantic salmon, cucumber, bread, feta cheese, heirloom tomato, fennel bulb, romaine lettuce, fennel frond, vinaigrette, salt, pepper

Provided by Ellie Schneider

Yield 2 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 lb fresh Atlantic salmon, fileted and seasoned with salt and pepper
1 cucumber, chopped
1 bread, day old bread (preferably sourdough), cubed
3 oz feta cheese, in water
1 container heirloom tomato, halved
½ fennel bulb, chopped
romaine lettuce, optional
fennel frond, for garnish, optional
vinaigrette, store-bought
salt, to taste
pepper, to taste

Steps:

  • Set the oven to 425°F. Drizzle salmon filets with olive oil and lemon juice and roast on a sprayed sheet pan, 4-6 minutes per inch of salmon, approx. 13-15 minutes total.
  • Once salmon has about 5 minutes left, place bread cubes on a sheet pan and drizzle in olive oil. Place in the oven and cook for 5 minutes. Take out your salmon when it looks flaky, and your croutons when they look browned and crisp.
  • Start to assemble your salad. Place a handful of romaine on a plate, followed by cucumbers, tomatoes and fennel. Sprinkle 1-2 oz. of feta cheese on top, followed by a salmon filet.
  • Top with croutons, garnish with fennel fronds, and serve dressed with vinaigrette of choice.
  • Enjoy!

Nutrition Facts : Calories 746 calories, Carbohydrate 24 grams, Fat 45 grams, Fiber 3 grams, Protein 55 grams, Sugar 9 grams

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.

SUMMER PANZANELLA RECIPE BY TASTY



Summer Panzanella Recipe by Tasty image

This simple panzanella salad let's summer's best flavors shine. Serve at your next backyard barbecue or poolside potluck--it's sure to be a hit!

Provided by Rie McClenny

Categories     Sides

Yield 4 servings

Number Of Ingredients 12

5 cups country bread, cubed
¼ cup extra virgin olive oil, divided, plus 3 tablespoons
2 teaspoons kosher salt, divided
1 ½ teaspoons freshly ground black pepper, divided
1 small shallot, minced
1 garlic, minced
1 teaspoon dijon mustard
¼ cup sherry vinegar
2 cups corn kernals
4 medium heirloom tomatoes, cut into 1-inch (2.5 cm) pieces
½ lb fresh mozzarella cheese, torn into pieces
1 cup fresh basil leaves, loosely packed

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Add the bread cubes to a medium bowl and toss with 2 tablespoons of olive oil, ½ teaspoon salt, and ½ teaspoon black pepper until well coated.
  • Spread the bread cubes in an even layer on a baking sheet. Toast for 15 minutes, until golden brown.
  • In a liquid measuring cup or small bowl, whisk together the shallot, garlic, mustard, vinegar, remaining teaspoon of pepper, and 1 teaspoon salt. Slowly drizzle in ¼ cup olive oil, whisking constantly, until the dressing is emulsified. Set aside.
  • Heat the remaining tablespoon of olive oil in a medium skillet over medium-high heat. Once the oil is shimmering, add the corn and cook, stirring, until charred in spots, about 5 minutes. Season with the remaining ½ teaspoon salt.
  • Transfer the corn to a large bowl and add the toasted bread cubes, tomatoes, mozzarella, and dressing. Toss well. Add the basil and toss again to incorporate.
  • Enjoy!

Nutrition Facts : Calories 691 calories, Carbohydrate 77 grams, Fat 30 grams, Fiber 6 grams, Protein 26 grams, Sugar 14 grams

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