Tuscan Panzanella Salad Recipes

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TUSCAN PANZANELLA SALAD



Tuscan Panzanella Salad image

This is a little different than the traditional Italian bread salad because it uses croûtons instead of bread. I really love all of the ingredients in this!

Provided by Karen..

Categories     Greens

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1 (10 ounce) bag mixed salad greens (romaine and leaf lettuce mix)
1 (19 ounce) can cannellini beans, rinsed and drained (white kidney beans)
2 cups large croutons
1 cup grape tomatoes
1/2 cup thinly sliced red onion
1/3 cup pitted kalamata olive, cut in half
1/3 cup balsamic vinaigrette
freshly grated parmesan cheese (optional) or romano cheese (optional)

Steps:

  • In large bowl, mix all ingredients except vinaigrette.
  • Add vinaigrette; toss until coated.
  • Sprinkle with freshly grated Parmesan or Romano Cheese.

PANZANELLA



Panzanella image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 16

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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.

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

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

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

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 PANZANELLA



Tuscan Panzanella image

Provided by Rick Tramonto

Categories     Salad     Cheese     Garlic     Olive     Onion     Pepper     Tomato     Vegetable     Side     Quick & Easy     Lunch     Parmesan     Lemon     Basil     Fennel     Cucumber     Bell Pepper     Summer     Capers     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield serves 4

Number Of Ingredients 17

4 cups torn pieces of sourdough or rustic peasant bread, 1 to 1 1/2 inches wide
3 tablespoons olive oil
Kosher salt and cracked black pepper
1/4 cup red wine vinegar
1 tablespoon drained capers
2 teaspoons grated lemon zest
1 garlic clove, minced
1/2 cup extra virgin olive oil
1 cup thinly sliced red onion
5 assorted ripe heirloom tomatoes, halved or quartered, depending on size and shape
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 cucumber, peeled, seeded, and chopped
1 fennel bulb, trimmed and thinly sliced, fronds reserved
1/2 cup pitted and halved Niçoise olives
1/4 cup chopped fresh basil leaves
1/4 cup shaved Parmigiano-Reggiano cheese

Steps:

  • 1. Preheat the oven to 300°F.
  • 2. In a bowl, toss the bread with the olive oil and salt and pepper to taste. Spread the bread on a baking sheet and bake for 7 to 10 minutes, until slightly crisp. (The pieces should not be as crispy as croutons.) Alternatively, spread the bread cubes on a baking sheet and let them dry, uncovered, for about 24 hours.
  • 3. In a large bowl, whisk together the vinegar, capers, zest, and garlic. Season to taste with salt and pepper. Whisking constantly, add the extra virgin olive oil in a stream until well incorporated.
  • 4. Add the onion, tomatoes, bell peppers, cucumber, fennel, and olives and toss with the vinaigrette. Adjust the salt and pepper.
  • 5. Tear the fennel fronds and add them to the bowl along with the basil and bread. Toss to coat. Set aside for 20 minutes.
  • 6. Divide the salad among 4 plates. Garnish each plate with shaved cheese and serve. If you prefer a moister salad, drizzle with a little more extra virgin olive oil.

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

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.

ITALIAN PANZANELLA BREAD SALAD



Italian Panzanella Bread Salad image

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

8 ounces country style white bread, cut into 1 inch cubes
3 tablespoons garlic flavored olive oil
½ teaspoon coarse salt
1 (15 ounce) can garbanzo beans, rinsed and drained
2 cups red or yellow teardrop tomatoes, halved
⅓ cup chopped green bell pepper
⅓ cup chopped red bell pepper
1 small red onion, cut into 3/4 inch slices
10 kalamata olives, pitted and halved
⅓ cup basil pesto
¼ cup balsamic vinegar
1 tablespoon minced fresh rosemary
¼ teaspoon black pepper
4 ounces crumbled goat cheese
1 head green or red leaf lettuce
¼ cup toasted pine nuts

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

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