PANZANELLA WITH MOZZARELLA AND HERBS
At the height of tomato season, for every perfectly ripe, taut and juicy specimen, there's an overripe, oozing counterpart not far away. The Tuscan bread salad called panzanella is the perfect place to use those sad, soft tomatoes that are still rich in flavor. Traditional panzanella is made with stale, dried bread that's rehydrated from a dressing of sweet tomato juices, vinegar and plenty of olive oil. This version also includes some mozzarella for richness and cucumber for crunch. It's an ideal make-ahead dish; the longer the mixture sits (up to 6 or so hours), the better it tastes. Just make sure your bread thoroughly dries out in the oven so it won't turn to mush.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, appetizer, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
- Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.
- In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.
- Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 561 milligrams, Sugar 5 grams, TransFat 0 grams
BROCCOLI PANZANELLA WITH WALNUT SAUCE AND BASIL
Provided by Elaine Louie
Categories dinner, lunch
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 16
Steps:
- For the broccoli: Preheat oven to 425 degrees. In a mixing bowl, combine the broccoli, olive oil, garlic and red pepper flakes. Season with salt and pepper to taste. Spread across a baking sheet or shallow roasting pan, and roast until the broccoli is crisp-tender, and is beginning to brown, 15 to 20 minutes. Meanwhile, prepare walnut sauce.
- For the walnut sauce: In a dry skillet or toaster oven, toast the walnut pieces until fragrant and lightly browned. Place in a blender with garlic, olive oil and lemon zest. Blend until smooth, adding just enough water to make a thick yet pourable sauce. Season with salt and pepper to taste.
- For assembly: Spread the diced bread on a baking sheet and bake until crisp and golden, 5 to 10 minutes. Transfer to a bowl and add lemon juice, olive oil, and salt and pepper to taste. Add broccoli (there should be equal parts broccoli to bread), and mix lightly.
- On a serving platter or in a shallow bowl, spread the walnut sauce and pile the broccoli and panzanella on top. Garnish with julienned basil and, if desired, shaved Parmigiano-Reggiano.
BROCCOLI PANZANELLA
The first panzanella I ever had was at a restaurant called Il Cantinori in Greenwich Village. It's a thrifty bread salad that typically calls for tomatoes, but roasted broccoli is a delicious stand-in. The sauce of toasted walnuts, garlic, olive oil, and lemon gives it an added richness.
Provided by Anita Lo
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the broccoli: Preheat the oven to 425 F. Cut broccoli into small florets. In a mixing bowl, combine the broccoli, olive oil, red pepper flakes and garlic. Season to taste with salt and pepper. Spread across a baking sheet and roast until the broccoli is crisp-tender and beginning to brown, 15-20 minutes.
- For the walnut sauce: Place walnuts, water, garlic, olive oil, salt, and pepper in a blender and blend until smooth. (The amount of water should be such that the sauce is thick, yet pourable.) Add lemon juice and adjust the seasoning with salt, pepper, and more garlic (optional). Blend again; add lemon zest and salt and pepper as needed.
- For the panzanella: Place bread cubes in a bowl with basil, olive oil, Parmesan, and lemon juice. Toss and press down to absorb the flavors. Add more oil, lemon, salt, and pepper as needed. The consistency should be "saucy."
- For assembly: Mix the roasted broccoli into the panzanella. Taste, and adjust the salt and pepper. On a serving platter, spread walnut sauce and pile broccoli and panzanella on top. Garnish with more Parmesan shavings, olive oil, and a basil sprig (optional).
TOMATO BASIL PANZANELLA
This is an Italian salad made with dry bread and tomatoes. Delicious.
Provided by Cecilia Smith
Categories Salad Vegetable Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes over a baking sheet.
- Bake bread cubes in the preheated oven until lightly browned, about 15 minutes, stirring occasionally.
- Whisk olive oil, vinegar, lemon juice, parsley, and salt in a large bowl. Fold in toasted bread, tomatoes, onion, olives, basil, and Parmesan cheese until vinegar dressing is evenly distributed.
Nutrition Facts : Calories 267.9 calories, Carbohydrate 21.5 g, Cholesterol 3.6 mg, Fat 17.6 g, Fiber 4.4 g, Protein 7.4 g, SaturatedFat 3.2 g, Sodium 456.9 mg, Sugar 6.2 g
HEIRLOOM TOMATO PANZANELLA
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F and preheat a cookie sheet in it.
- Melt the butter in a large skillet over medium heat and cook until it foams. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while 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 8 or 9 minutes. Let cool. Store in an airtight container.
- Michael's Notes: I use a serrated knife to remove the crust from day-old bread, then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Also note that I recommend grating the Parmesan finely so that it will stick to the bread better.
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
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
TOMATO AND BROCCOLI PANZANELLA
A hearty, rustic salad from the Tuscan region of Italy. I got this from a Pillsbury cookbook a few years back.
Provided by yooper
Categories Lunch/Snacks
Time 25m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- In a small nonmetal bowl, combine all dressing ingredients; mix well.
- Place rye and Italian bread slices on a broiler pan; broil 4 to 6 inches from the heat source for 4 to 5 minutes or until golden brown and toasty, turning once.
- Cool for 5 minutes, break or cut into 1/2 inch cubes; set aside.
- Bring 1/4 cup water to boiling in a medium saucepan over medium-high heat.
- Add broccoli; cook for 2-3 minutes until crisp tender.
- Drain, rinse with cold water to cool; drain well.
- Just before serving, add broccoli and all remaining salad ingredients to bread cubes; toss to mix.
- Pour dressing over salad, toss gently to coat.
Nutrition Facts : Calories 377.7, Fat 26.1, SaturatedFat 5, Cholesterol 8.8, Sodium 661.8, Carbohydrate 27, Fiber 3.2, Sugar 3.8, Protein 9.2
TOMATO PANZANELLA WITH RICOTTA
This quick main-course Italian bread salad makes the most of ripe summer tomatoes. Toasted cubes of stale, crusty loaf absorb the tomatoes' juices without disintegrating. If you prefer, serve the panzanella with slices of fresh mozzarella instead of ricotta.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. On a rimmed baking sheet, spread bread in a single layer and bake until dry and light golden brown, about 20 minutes. Meanwhile, in a large bowl, combine tomatoes, onion, vinegar, and oil and season with salt and pepper. Add toasted bread and basil and toss to combine. Let sit 20 to 30 minutes to allow bread to soak up liquid. Divide salad evenly among four bowls and top each with some ricotta, a drizzle of oil, and season to taste with salt and pepper.
Nutrition Facts : Calories 572 g, Fat 23 g, Fiber 8 g, Protein 24 g
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TOMATO AND BROCCOLI PANZANELLA RECIPE - PILLSBURY.COM
From pillsbury.com
Cuisine ItalianCategory EntreeServings 5Total Time 30 mins
- Place rye and Italian bread slices on broiler pan. Broil 4 to 6 inches from heat for 4 to 5 minutes or until deep golden brown and crisp, turning once. Cool 5 minutes; break or cut into 1/2-inch cubes. Place in large serving bowl; set aside.
- Bring 1/4 cup water to a boil in medium saucepan over medium-high heat. Add broccoli; cook 2 to 3 minutes or until broccoli is crisp-tender. Drain; rinse with cold water to cool. Drain well.
- Just before serving, add broccoli and all remaining salad ingredients to bread cubes; toss to mix. Pour dressing over salad; toss gently to coat.
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