Tuscan 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

PANZANELLA SALAD | CLASSIC TUSCAN BREAD SALAD

Panzanella Salad | Classic Tuscan Bread Salad image

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

Ingredients

300 g ( 10,5 oz) of stale bread
300 g (10,5 oz) of ripe red tomatoes
1 onion
1 cucumber
5 fresh basil leaves
350 ml of cool water
50 ml of White Wine Vinegar
5 tablespoons of extra virgin olive oil
fine salt to taste
freshly ground black pepper

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

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