Tuscan Bread And Tomato Salad Panzanella Recipes

CLASSIC PANZANELLA SALAD (TUSCAN-STYLE TOMATO AND BREAD SALAD) RECIPE

Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad) Recipe image

Dried bread and salted tomatoes make the best version of panzanella salad.

Provided by J. Kenji López-Alt

Categories Quick and Easy Salads Sides

Time 1h15m

Yield 6

Number Of Ingredients 10

Ingredients

2 1/2 pounds (1.1kg) mixed ripe tomatoes, cut into bite-size pieces
2 teaspoons (8g) Diamond Crystal kosher salt, plus more for seasoning (use half as much if using table salt)
3/4 pound (340g) ciabatta or rustic sourdough bread, cut into 1 1/2-inch cubes (about 6 cups bread cubes)
10 tablespoons (150ml) extra-virgin olive oil, divided
1 small shallot, minced (about 2 tablespoons)
2 medium cloves garlic, minced (about 2 teaspoons)
1/2 teaspoon Dijon mustard
2 tablespoons white wine vinegar or red wine vinegar
Freshly ground black pepper
1/2 cup (1/2 ounce) packed basil leaves, roughly chopped

Steps:

Meanwhile, preheat oven to 350°F (180°C) and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons (30ml) olive oil. Transfer to a rimmed baking sheet. Bake about 15 minutes, until crisp and firm but not browned. Remove from oven and let cool.

Nutrition Facts : Calories 390 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 4 g, Protein 7 g, SaturatedFat 4 g, Sodium 817 mg, Sugar 8 g, Fat 25 g, ServingSize Serves 6, UnsaturatedFat 0 g

TUSCAN TOMATO & BREAD SALAD

Tuscan Tomato & Bread Salad image

Provided by Ina Garten

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 pound cherry or grape tomatoes, halved through the stem
1 pound fresh mozzarella, 3/4-inch diced
2 teaspoons minced garlic (2 cloves)
1 teaspoon good Dijon mustard
1/4 cup good red wine vinegar
Kosher salt and freshly ground black pepper
1/2 cup plus 1/3 cup good olive oil
1/2 pound sourdough bread, crusts removed and 3/4-inch diced
20 fresh basil leaves, julienned

Steps:

Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.
Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.

PANZANELLA (TUSCAN BREAD AND TOMATO SALAD)

Panzanella (Tuscan Bread and Tomato Salad) image

Provided by Food Network

Categories side-dish

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 large vine ripened tomatoes, cut into large cubes or wedges
1/2 pound stale country-style Italian bread, crusts removed and cubed (about 8 cups)
1 1/4 cups thinly sliced red onions
2 teaspoons minced garlic
1/4 cup red wine vinegar
1/2 cup Italian extra-virgin olive oil
1 bunch fresh basil, stems removed, washed and spun dry, turn into pieces
Salt and freshly ground black pepper

Steps:

In a large bowl, combine the tomatoes, bread, and onions.
In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine. Serve.

PANZANELLA (ITALIAN BREAD SALAD)

Panzanella (Italian Bread Salad) image

Why throw away the rest of that good, dense loaf you picked up at the bakery the other day? This is what the Italians do with day-old (or older) bread. Simply delicious!!!

Provided by evelynathens

Categories Onions

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 tomatoes, cut into bite-size pieces
1 small cucumber, peeled and sliced
1 small red onion, thinly sliced
1 clove garlic, very finely minced
1 cup fresh basil leaf, torn into small pieces
1/2 cup extra virgin olive oil, plus more as needed
3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar, plus more as needed
salt & freshly ground black pepper, to taste
6 -8 slices thick country bread, torn into bite-size pieces (sourdough is good - dense, bakery bread)

Steps:

In a bowl, combine the tomatoes, cucumber, onion, garlic and basil.
Drizzle with the 1/2 cup olive oil and the 3 tblsps vinegar, season with salt and pepper and toss well.
Place half of the bread in a wide, shallow bowl.
Spoon half of the tomato mixture over the bread.
Layer the remaining bread on top and then the remaining tomato mixture.
Cover and refrigerate for 1 hour.
Just before serving, toss the salad and adjust the seasonings with salt and pepper.
If the bread seems dry, add a little oil or vinegar.
Serve immediately.

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In a large mixing bowl, combine bread cubes with large drizzle of extra virgin olive oil and a generous pinch of kosher salt. Toss to make sure the bread is well coated (save the bowl for later use). Spread the bread cubes on a sheet pan and bake in heated oven for about 10 minutes or until golden (the edges should get crisp, while the bread gains some color and crisp but remains still a bit chewy).
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