Best Brunch Panzanella Recipes

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PANZANELLA



Panzanella image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

1/4 cup drained capers
2 tablespoons plus 1/4 cup red wine vinegar
12 ounces ciabatta or other country-style white bread, 2 to3 days old
2 tablespoons plus 2/3 cup extra-virgin olive oil
9 ripe tomatoes (about 2 1/4 pounds total), cored and scored on the bottom
1 garlic clove, minced
Salt and freshly ground black pepper
1/2 cup thinly sliced fresh basil leaves
1 cup drained roasted red bell pepper strips
1/4 cup pitted kalamata olives, halved lengthwise
Fresh basil sprigs, for garnish

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.

PANZANELLA - 3 DIFFERENT RECIPES



Panzanella - 3 Different Recipes image

Panzanella, 3 different Recipes. The traditional Tuscan Salad style, Roman Style with day old bread and tomatoes and a my a delicious onion and tomato style. All easy and all so good!

Provided by Rosemary Molloy

Categories     Side Dish

Time 20m

Number Of Ingredients 22

2 slices or 3 of day old bread (crusty Italian is the best)
3-4 tomatoes or approximately 10 cherry tomatoes seeded and chopped
1 small cucumber chopped
1 small red onion thinly sliced
5 leaves fresh basil
1/2-1 tablespoon red wine vinegar
2 tablespoons olive oil (30 grams)
pinch or 2 of salt
2 slices or 3 of day old bread grilled just like bruschetta (crusty Italian is the best)
3-4 tomatoes or approximately 10 cherry tomatoes seeded and chopped
1 small cucumber chopped
1 small red onion thinly sliced
5 leaves fresh basil
1/2-1 tablespoon balsamic
2 tablespoons olive oil (30 grams)
pinch or 2 of salt
1/2 teaspoon oregano
4 slices day old Italian crusty bread
5 very ripe tomatoes (plum)
olive oil
salt
leaves fresh basil

Steps:

  • TRADITIONAL PANZANELLA
  • Remove crust from bread and let soak for 10 minutes in a bowl of water. Then squeeze out as much excess water as possible and break into pieces.
  • In a medium bowl mix together, chopped tomatoes, chopped cucumber, sliced onion, wine vinegar, olive oil and salt, then add bread pieces. Refrigerate for an hour. Toss with fresh basil leaves and an extra drizzle of olive oil if desired.
  • MY PANZANELLA
  • Grill bread drizzle lightly with olive oil and spinkle with a pinch of salt, cut into small pieces.
  • In a medium bowl mix together, chopped tomatoes, chopped cucumber, sliced onion, balsamic vinegar, olive oil, salt and oregano. Refrigerate for an hour. Before serving toss with bruschetta pieces and fresh basil leaves and an extra drizzle of olive oil if desired.
  • ROMAN PANZANELLA
  • Wash and slice in half the tomatoes, on each slice of bread rub with tomato half, drizzle with olive oil, sprinkle with salt. Add cut up tomato and fresh chopped basil leaves. Enjoy!
  • **Calories are for a serving of all 3 recipes.

Nutrition Facts : Calories 380 kcal, Carbohydrate 50 g, Protein 10 g, Fat 16 g, SaturatedFat 2 g, Sodium 313 mg, Fiber 8 g, Sugar 17 g, ServingSize 1 serving

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