PANZANELLA SALAD | CLASSIC TUSCAN BREAD SALAD
Panzanella salad is a rustic easy-to-make Italian dish, made with stale bread, soaked in water and vinegar, plus tomatoes, cucumbers, onion and basil. All seasoned with extra virgin olive oil and salt. Panzanella salad is a typical dish of Tuscan cuisine and, more generally, of central Italy. Tuscany with Umbria, Lazio and Marche contend for its origin. This is a dish of the peasant tradition, a recovery dish created to use stale bread, like the famous Pappa al Pomodoro, a very simple yet very tasty Italian recipe.
Provided by Recipes from Italy
Categories vegetarian recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Cut the bread into coarse pieces and place them in a large bowl. Add the vinegar to the water then pour it on the bread. Let it absorb the water+vinegar for about 20 minutes.
- Cut the onion into very thin slices. Then cut the cucumber and tomatoes into pieces.
- Squeeze the bread well with your hands. It should become almost dry. Crumble it into a large salad bowl. Add the tomatoes.
- Add the onion slices, the cucumber and plenty of hand-chopped fresh basil. Season with plenty of oil, a little fine salt to taste and freshly ground black pepper. Stir and Serve
Nutrition Facts : ServingSize 100 g, Calories 159 cal
CLASSIC PANZANELLA SALAD (TUSCAN-STYLE TOMATO AND BREAD SALAD) RECIPE
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
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
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.
ITALIAN PANZANELLA BREAD SALAD
Italy's famous bread salad is usually associated with Tuscany, but my husband's father emigrated from Sicily, so I made up this version of bread salad using the flavors of Sicilian cuisine.
Provided by josephinecooks
Categories Salad
Time 1h32m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
- Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour.
- To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and mound in the center of the platter. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 24.5 g, Cholesterol 11.6 mg, Fat 15 g, Fiber 3.1 g, Protein 8.8 g, SaturatedFat 4.5 g, Sodium 451.9 mg, Sugar 2.1 g
PANZANELLA (ITALIAN BREAD SALAD)
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
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.
ITALIAN BREAD SALAD (PANZANELLA)
Like so many Mediterranean bread salads, stale bread is combined here with red onion and tomato and dressed with vinegar and olive oil. It's like a bread salad version of gazpacho.
Provided by Martha Rose Shulman
Time 1h30m
Yield Serves 6
Number Of Ingredients 10
Steps:
- If your bread is very hard, douse it with water first and saw it into a few pieces that will fit into a medium bowl. Cover with the onions. Pour on cold water to cover and let sit for 20 minutes. Lift the onions off the bread and rinse in a strainer. Drain the bread, squeeze out excess water and crumble the bread into a salad bowl.
- Add the tomatoes, basil, and parsley to the bowl. Mix together the vinegar, garlic, salt, pepper, and olive oil, and toss with the bread mixture. Cover and refrigerate for 1 hour or longer before serving.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 12 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 419 milligrams, Sugar 7 grams, TransFat 0 grams
PANZANELLA: TUSCAN BREAD SALAD
Steps:
- Submerge the slices of day-old Tuscan-style bread in a bowl of water.
- Use your hands to squeeze out all the water that the bread has absorbed. Break up the bread into small pieces and put into a large bowl.
- Squeeze the cherry tomato juices into a small bowl before adding the tomato halves to the bread mixture.
- Add the red onion, olive oil, and red wine vinegar to the bowl.
- Tear up the basil leaves and toss into the salad mixture. Season with salt and pepper, to taste. Toss well.
- Let the salad rest in the refrigerator for a few hours for all the flavors to come together.
More about "tuscan bread salad panzanella recipes"
PANZANELLA SALAD (BREAD AND TOMATO SALAD) RECIPE - THE …
From themediterraneandish.com
ITALIAN BREAD SALAD | JAMIE OLIVER SUMMER SALAD RECIPES
From jamieoliver.com
PANZANELLA: ITALIAN BREAD SALAD | ITALY MAGAZINE
From italymagazine.com
PANZANELLA SALAD RECIPE - TUSCAN BREAD SALAD LIFE'S …
From lifesambrosia.com
PANZANELLA (TUSCAN TOMATO AND BREAD SALAD) RECIPE
From bbc.co.uk
HOW TO MAKE PANZANELLA (ITALIAN BREAD SALAD) - RECIPE …
From thekitchn.com
PANZANELLA SALAD IS A SUPER TASTY TUSCAN DISH PERFECT FOR …
From thechiappas.com
TUSCAN PANZANELLA BREAD SALAD RECIPE
From chefdehome.com
TUSCAN BREAD SALAD (PANZANELLA) RECIPE BY CINDY ANSCHTZ BARBIERI
From thedailymeal.com
PANZANELLA - LIDIA
From lidiasitaly.com
PANZANELLA (A TUSCAN BREAD SALAD) – SILVIA COLLOCA
From silviascucina.net
MOUTHWATERING TUSCAN PANZANELLA SALAD RECIPE
From saladrecipes.info
SOURDOUGH PANZANELLA SALAD RECIPE - TUSCAN BREAD SALAD - MAD …
From madaboutfood.co
PANZANELLA SALAD RECIPE FOR TUSCAN BREAD AND TOMATO SALAD
From grantourismotravels.com
PANZANELLA BREAD SALAD RECIPE - MAREMMA TUSCANY
From maremma-tuscany.com
PANZANELLA – 3 DIFFERENT RECIPES - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
HOME COOKING: PANZANELLA, TUSCANY’S CLASSIC BREAD SALAD
From lacucinaitaliana.com
TUSCAN PANZANELLA SALAD | ITALIAN BREAD TOMATO SALAD - SHOCKINGLY …
From shockinglydelicious.com
TUSCAN PANZANELLA - HEARTLANDCOOKING.COM
From heartlandcooking.com
PANZANELLA: TUSCAN BREAD SALAD — COOKING ITALIAN WITH JOE
From cookingitalianwithjoe.com
PANZANELLA-TUSCAN TOMATO AND BREAD SALAD - SAVORING ITALY
From savoringitaly.com
ITALIAN BREAD SALAD (PANZANELLA) - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
SEAFOOD PANZANELLA SALAD – CHEF MICHAEL SALMON
From chefmichaelsalmon.com
PANZANELLA SALAD {ITALIAN BREAD SALAD RECIPE} - THE BUSY BAKER
From thebusybaker.ca
THE AUTHENTIC ITALIAN PANZANELLA RECIPE | SANPELLEGRINO
From sanpellegrino.com
TRADITIONAL PANZANELLA - TUSCAN TOMATO AND BREAD SALAD
From olivetomato.com
RECIPE | PANZANELLA - TUSCAN BREAD SALAD | NATALIE MACLEAN
From nataliemaclean.com
HOW TO MAKE: PANZANELLA (TUSCAN BREAD & TOMATO SALAD) - THE …
From thelondoneconomic.com
PANZANELLA SALAD - A CLASSIC ITALIAN TOMATO AND BREAD SALAD RECIPE
From thedeliciousspoon.com
TUSCAN BREAD SALAD (PANZANELLA) WITH CHICKPEAS AND FETA CHEESE
From andiemitchell.com
PANZANELLA SALAD RECIPE: TUSCAN BREAD SALAD | EATALY
From eataly.ca
TUSCAN PANZANELLA PRIMER - LA CUCINA ITALIANA
From lacucinaitaliana.com
PANZANELLA (TUSCAN BREAD SALAD) • CURIOUS CUISINIERE
From curiouscuisiniere.com
PANZANELLA SALAD RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
PANZANELLA SALAD (TUSCAN BREAD AND TOMATO SALAD) - OLIVIA'S CUISINE
From oliviascuisine.com
TUSCAN PANZANELLA SALAD | MY MARKET KITCHEN
From mymarketkitchen.tv
PANZANELLA (TUSCAN BREAD SALAD) - RECIPES
From appliance.recipes
PANZANELLA (ITALIAN TOMATO & BREAD SALAD) | RECIPETIN EATS
From recipetineats.com
PANZANELLA (TUSCAN BREAD SALAD) - GREATIST.COM
From greatist.com
PANZANELLA: TUSCAN BREAD SALAD : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
TUSCAN BREAD SALAD: AUTHENTIC PANZANELLA RECIPE | VISIT TUSCANY
From visittuscany.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love