ZUCCHINI PANZANELLA SALAD
I learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. -Felicity Wolf, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 14 cups.
Number Of Ingredients 13
Steps:
- Place zucchini in a 15x10x1-in. baking pan. Toss with 1 tablespoon olive oil. Bake, uncovered, at 400° until tender and lightly browned, 25-30 minutes, stirring halfway. Remove from the oven and cool., Meanwhile, in a large bowl, toss bread cubes with 1 tablespoon olive oil. Transfer to a baking sheet. Bake at 400° until lightly browned, 12-14 minutes, stirring occasionally., Place the cooled zucchini, toasted bread, tomatoes, green pepper and red onion in a large bowl. In a small bowl, whisk together vinegar, garlic, seasonings and remaining oil. Drizzle over salad; toss gently to combine. Add the mozzarella and stir to combine. Serve immediately.
Nutrition Facts : Calories 152 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 301mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
END OF SUMMER PANZANELLA SALAD
When the warm, summer days are coming to a close and you have a surplus of fresh end-of-season produce, fire up the grill and make this simple yet substantial panzanella salad. With a generous portion of tangy sourdough bread, fresh basil, and multicolored cherry tomatoes, it's a satisfying meal on its own but also makes an easy side dish for a group.
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat a grill pan or outdoor grill to medium-high heat.
- Whisk 1/4 cup of the olive oil, the vinegar, garlic, oregano, 1/2 teaspoon salt and several grinds of pepper in a large bowl until smooth and combined. Toss in the tomatoes, then set aside to marinate.
- Trim the ends off the zucchini and yellow squash, then cut each lengthwise into quarters. Drizzle the zucchini, corn and onion with 2 tablespoons of the olive oil, 1/2 teaspoon of salt and several grinds of pepper. Brush the bread with the remaining 2 tablespoons of olive oil and season with a pinch of salt.
- Grill the zucchini, corn and onion until crisp-tender and charred in spots, 3 to 4 minutes per side for the zucchini and onion, and 6 to 8 minutes for the corn. Grill the bread until toasted and charred, about 2 minutes per side.
- Slice the zucchini on the bias into 1-inch thick pieces, roughly chop the onion and cut the corn kernels off the cob. Cut the bread into 1-inch pieces. Transfer all to the same large bowl with the tomatoes. Add the torn basil leaves, then toss until the salad is well dressed and combined. Season with more salt and pepper. Transfer to a serving bowl or platter, drizzle with more olive oil and top with ricotta salata or feta if using.
ASPARAGUS AND TOMATO PANZANELLA
Asparagus and other vegetables are tossed together with Italian-style bread and drizzled with red wine vinegar and olive oil.
Provided by Sarahscakes
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 1h10m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss bread, 1/4 cup olive oil, and garlic in a bowl until coated. Season with salt and black pepper. Transfer mixture to a baking sheet.
- Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Allow bread to cool.
- Fill a large bowl with iced water; set aside. Bring a pot of salted water to a boil; cook asparagus in boiling water until bright green and just tender, 2 to 3 minutes. Transfer asparagus to iced water to cool. Drain and dry on a clean towel. Cut asparagus into thirds.
- Mix asparagus, cucumber, cherry tomatoes, yellow tomatoes, red onion, olives, capers, mozzarella balls, and bread cubes in a large bowl. Whisk red wine vinegar and 1/4 cup extra-virgin olive oil in a small bowl; season with salt and pepper. Pour vinegar dressing over bread mixture; toss to combine. Allow bread salad to rest for 20 minutes before serving.
Nutrition Facts : Calories 342.2 calories, Carbohydrate 21.4 g, Cholesterol 9 mg, Fat 25.7 g, Fiber 3.6 g, Protein 8.6 g, SaturatedFat 4.7 g, Sodium 720.3 mg, Sugar 3.6 g
ZUCCHINI PANZANELLA
Zucchini shines in this take on panzanella, a Tuscan bread salad commonly featuring tomatoes. (Panzanella didn't include tomatoes until the 16th century, and earlier versions featured onions as the main vegetable.) Here, scallions crisp up alongside the pan-fried croutons, which get a last-minute candying with maple syrup to provide extra crunch and insurance against sogginess. While the croutons are magnificent and dangerously snackable, the star of this salad is the zucchini. Cooked zucchini tastes wonderful, but the crunch of the raw vegetable in this recipe is stimulating and sweet, especially when doused with the punchy, garlicky dressing. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Provided by Eric Kim
Categories dinner, lunch, salads and dressings, vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Slice 1 zucchini crosswise into 1/4-inch-thick coins. Slice the remaining 2 zucchini crosswise into 2-inch-long segments; press on each segment with your hand (and body weight) to crush so the two rounded sides are flattened, then tear into bite-size pieces. Add all of the zucchini to a large colander set in the sink, sprinkle with 1 teaspoon salt and toss. Let sit to drain, about 30 minutes.
- While the zucchini drains, heat a large skillet over medium. Add the bread and toss frequently with a wooden spoon until lightly browned and beginning to dry out, about 5 minutes. Add 2 tablespoons oil, the scallions and 1/2 teaspoon dried oregano, and toss until the bread is evenly coated. Season to taste with salt and pepper, and cook, stirring occasionally, until the bread is crispy and evenly browned, 5 to 7 minutes. The scallions should be slightly wilted and browned.
- Add 1 tablespoon maple syrup to the pan. Toss frequently until the bread is evenly coated and the syrup has caramelized, 2 to 3 minutes. Take the pan off the heat and set aside so the croutons can cool slightly while you finish the salad.
- In a large bowl, whisk together the garlic, vinegar, mustard and 1/2 teaspoon each salt and pepper with the remaining 2 tablespoons olive oil, 2 teaspoons maple syrup and 1/2 teaspoon oregano.
- Transfer the drained zucchini to a clean kitchen towel and blot dry. Add to the bowl with the dressing and toss. Transfer the croutons to the bowl, along with the olives and parsley, and gently toss to coat. Adjust seasoning with salt and pepper, and serve immediately.
GRILLED PANZANELLA SALAD WITH BELL PEPPERS, SUMMER SQUASH, AND TOMATOES
Grilled vegetables pump up the classic Tuscan bread-and-tomato salad. What to drink: An Italian white like Vernaccia di San Gimignano or Orvieto. Can't find ciabatta? Use any good-quality crusty Italian or French bread.
Categories Salad Pepper Tomato Appetizer Vegetarian Squash Summer Grill/Barbecue Vegan Parsley Capers Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 servings
Number Of Ingredients 16
Steps:
- For salad:
- Prepare barbecue (medium heat). Brush both sides of bell peppers, squash, onion, and bread slices lightly with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and brown, about 4 minutes per side for peppers and squash and 3 minutes per side for onion. Grill bread until browned and crisp, turning occasionally, about 4 minutes. Cool slightly. Rub bread with cut sides of garlic. Tear bread into 3/4-inch pieces; place in very large bowl. Cut grilled vegetables into 1-inch pieces; add to bread in bowl.
- For dressing:
- Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 1/3 cup oil. Season dressing to taste with salt and pepper.
- Add dressing, tomatoes with juices, and all remaining ingredients to salad; toss. Let stand 20 minutes. Season with salt and pepper.
ZUCCHINI PANZANELLA WITH SUN-DRIED TOMATOES
Provided by Molly O'Neill
Categories side dish
Time 35m
Yield Four servings
Number Of Ingredients 13
Steps:
- Place the bread in a medium bowl and pour the water over it. Squeeze the bread into the water until saturated. Let stand for 15 minutes.
- Meanwhile, place the sun-dried tomatoes in a small saucepan and cover with water. Bring to a boil over medium heat. Reduce heat and simmer until the tomatoes are soft, about 5 minutes. Drain and finely chop.
- Squeeze the excess water from the bread and coarsely chop. Place in a bowl and toss with the tomatoes, zucchini, onion, basil and garlic. Add the lemon zest, lemon juice, olive oil, salt and pepper. Toss in the parsley. Serve as a salad or stuffing for chicken or trout.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 429 milligrams, Sugar 5 grams, TransFat 0 grams
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ZUCCHINI AND TOMATO PANZANELLA | SO DELICIOUS
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5/5 (1)Total Time 25 minsCuisine ItalianCalories 187 per serving
- For the toast: Heat the olive oil in a skillet over low heat. Add the toast cubes. Cook and stir for 2 minutes. Set aside.
- For the zucchini: Heat the olive oil in a skillet over low heat. Add the zucchini. Cook and stir for 3 minutes. Set aside.
- For the dressing: Add the red wine vinegar, lemon juice, lemon zest, and olive oil to a small bowl. Season with salt and pepper. Mix using a teaspoon. Set aside.
- For assembling the Panzanella salad: Toss the cooked zucchini, diced tomato, red onion, garlic, and toast cubes to a bowl. Drizzle with dressing, mix using two spatulas, cover the bowl with plastic wrap, and refrigerate for 10 minutes.
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