PANZANELLA
Provided by Giada De Laurentiis
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain.
- Cut the crust off of the bread. Cut into 2-inch slices and grill, drizzling about 2 tablespoons of olive oil on both sides of the bread. Once grilled, cut or tear bread into 1 inch cubes and set aside.
- Submerge the tomatoes into a large saucepan of boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to a large bowl of ice water to cool slightly. Using a small sharp paring knife, peel off the tomato skins. Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.
- In a large bowl, whisk 2/3 cup of the olive oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, and basil; toss to combine.
- Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.
- Arrange half of the roasted peppers, drained capers, and olives over the bread mixture. Repeat layering with the remaining bread mixture, then the remaining roasted peppers, capers, and olives. Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour.
- Garnish with the basil sprigs and serve.
CHEF JOHN'S PANZANELLA
The key to this panzanella is frying the bread cubes in loads of olive oil in a skillet, which obviously makes them crispy. But the healthful fat also soaks into the bread cubes and renders them semi-waterproof, or dressing-proof. The same goes for the dusting of Parmesan cheese applied halfway through the crisping process.
Provided by Chef John
Categories Salad
Time 1h
Yield 2
Number Of Ingredients 10
Steps:
- Pour bread into a large skillet and drizzle with 1/4 cup olive oil, working in batches if necessary. Cook and stir bread over medium heat, adding more oil as needed, until bread cubes are golden and crispy on the outside, 7 to 12 minutes.
- Sprinkle Parmigiano-Reggiano over the top of the bread cubes; cook and stir until cheese is melted onto bread, and bread is crispy on the outside but still chewy on the inside, 3 to 4 minutes more. Cool completely.
- Combine tomatoes, red wine vinegar, extra virgin olive oil, garlic, sugar, salt, and black pepper together in a bowl until well-mixed. Cover bowl with plastic wrap and let sit at room temperature until flavors combine, about 20 minutes.
- Toss basil into tomato mixture; add bread cubes and stir. Let salad sit at room temperature 3 to 4 minutes; if the liquid is completely absorbed, add more vinegar and extra virgin olive oil to taste. Season with salt and black pepper.
Nutrition Facts : Calories 745.5 calories, Carbohydrate 68.4 g, Cholesterol 8.8 mg, Fat 45.8 g, Fiber 4.2 g, Protein 17.5 g, SaturatedFat 7.9 g, Sodium 927 mg, Sugar 3.3 g
GARDEN BOUNTY PANZANELLA SALAD
My sister gave me fresh tomatoes and basil, so I made a bread salad known as Panzanella. The longer it sits, the more the bread soaks up the seasonings. -Jannine Fisk, Malden, Massachusetts
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat 2 tablespoons oil over medium heat. Add half of the bread cubes; cook and stir until toasted, about 8 minutes. Remove from pan. Repeat with remaining oil and bread cubes., Combine bread cubes, tomatoes, cucumber, peppers, onion, basil, cheese, salt and pepper. Toss with dressing.
Nutrition Facts : Calories 131 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 310mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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
QUICK LEMONY PANZANELLA
A vegetable-forward alternative to garlic bread with a pasta dinner. This salad makes use of that delicious loaf of bread that's gone a little stale. Mr. Frilly does not like vinegary dressings so this salad gets its acid from some pickled banana pepper slices and a lemon, which pairs perfectly with the garlic and fresh herbs. I suggest serving with a crisp Pinot Grigio. If not serving immediately, stir every few minutes to make sure bread is soaking up those delicious juices. Serve at room temperature within a few hours. Leftovers can be refrigerated.
Provided by MsFrilly
Categories Salad
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Drizzle 2 tablespoons olive oil over both sides of the focaccia. Place on a grill pan or directly on the grill grate. Toast until nicely browned, flipping as needed, about 5 minutes.
- Meanwhile, combine tomatoes, cucumber, onion, bell pepper, olives, banana peppers, basil, oregano, parsley, salt, and pepper in a nonreactive bowl. Add 1/4 cup olive oil, lemon juice, and Dijon mustard; stir until combined.
- Remove focaccia from the grill and rub 1 side of each slice with garlic. Tear slices into bite-sized pieces. Add to the vegetables and stir to coat. Serve at room temperature.
Nutrition Facts : Calories 386.7 calories, Carbohydrate 37.1 g, Fat 24.9 g, Fiber 4.2 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 1002.7 mg, Sugar 2.8 g
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