Best End Of Summer Panzanella Salad Recipes

Panzanella Salad image

Categories Salads

Yield 6 to 8

Number Of Ingredients 12

¾ cup extra virgin olive oil, divided
6 cups rustic Italian bread, cut into 1-in cubes (about ¾ lb)
1 teaspoon salt, divided
1½ pounds tomatoes, cut into 1-in cubes (about 2 large)
2 red, yellow, or orange bell peppers, cut into 1-in cubes
1 small English or hothouse cucumber, seeded and thinly sliced
3 tablespoons capers, drained
3 tablespoons white wine vinegar
1 large clove garlic, minced
3 tablespoons finely minced shallots, from 1 large shallot
¼ teaspoon freshly ground black pepper
⅓ cup fresh chopped basil

Steps:

Heat ¼ cup of the oil in a large skillet over medium heat. Add the bread and ½ teaspoon salt; toss well. Cook, stirring frequently, until the bread is crispy and golden brown, about 10 minutes. Set aside to cool.
In a large bowl, combine the tomatoes, peppers, cucumber, capers, wine vinegar, garlic, shallots, pepper, the remaining ½ teaspoon salt, and the remaining ½ cup oil. Toss well.
Right before serving, add two-thirds of the toasted bread and basil to the salad. Toss to combine, then taste and adjust seasoning, if necessary (I usually add about ¼ tsp more salt). Transfer to a serving bowl and sprinkle the remaining toasted bread cubes over top. Serve immediately so the bread doesn't get soggy.

Nutrition Facts : Calories 327, Fat 22 g, Carbohydrate 28 g, Protein 5 g, SaturatedFat 3 g, Fiber 3 g, Sodium 497 mg, Cholesterol 0 mg

Summer Panzanella Recipe by Tasty image

Provided by Rie McClenny

Categories Sides

Yield 4 servings

Number Of Ingredients 12

5 cups country bread, cubed
¼ cup extra virgin olive oil, divided, plus 3 tablespoons
2 teaspoons kosher salt, divided
1 ½ teaspoons freshly ground black pepper, divided
1 small shallot, minced
1 garlic, minced
1 teaspoon dijon mustard
¼ cup sherry vinegar
2 cups corn kernals
4 medium heirloom tomatoes, cut into 1-inch (2.5 cm) pieces
½ lb fresh mozzarella cheese, torn into pieces
1 cup fresh basil leaves, loosely packed

Steps:

Preheat the oven to 350˚F (180˚C).
Add the bread cubes to a medium bowl and toss with 2 tablespoons of olive oil, ½ teaspoon salt, and ½ teaspoon black pepper until well coated.
Spread the bread cubes in an even layer on a baking sheet. Toast for 15 minutes, until golden brown.
In a liquid measuring cup or small bowl, whisk together the shallot, garlic, mustard, vinegar, remaining teaspoon of pepper, and 1 teaspoon salt. Slowly drizzle in ¼ cup olive oil, whisking constantly, until the dressing is emulsified. Set aside.
Heat the remaining tablespoon of olive oil in a medium skillet over medium-high heat. Once the oil is shimmering, add the corn and cook, stirring, until charred in spots, about 5 minutes. Season with the remaining ½ teaspoon salt.
Transfer the corn to a large bowl and add the toasted bread cubes, tomatoes, mozzarella, and dressing. Toss well. Add the basil and toss again to incorporate.
Enjoy!

Nutrition Facts : Calories 691 calories, Carbohydrate 77 grams, Fat 30 grams, Fiber 6 grams, Protein 26 grams, Sugar 14 grams

Grilled Summer Panzanella image

Provided by Megan Mitchell

Categories side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

Extra-virgin olive oil
3 ears sweet corn, husked
1 sourdough loaf, boule or pullman (about 1 pound)
Kosher salt and freshly cracked black pepper
1 pound heirloom tomatoes (any type will work)
4 Persian cucumbers, cut into 1/2-inch-thick half-moons
1/2 cup packed basil leaves, chopped
1/4 cup minced chives
2 to 3 tablespoons sherry vinegar, plus more as needed

Steps:

Prepare a grill or large grill pan for medium heat. Clean and oil the grill grates.
Grill the corn, turning often to char all sides, about 10 minutes. Transfer to a cutting board and let cool slightly before cutting the kernels from the cobs. Transfer the kernels to a large bowl.
Cut the bread into 1 1/2-inch-thick slices. Liberally drizzle both sides with oil and season with salt and pepper. Working in batches if needed, grill until charred and crispy, 3 to 4 minutes per side. Transfer to a cutting board, cut into 1-inch cubes and put in the bowl with the corn.
Cut the tomatoes. If using large heirlooms cut into 1/2-inch dice. If using grape or cherry heirlooms, halve the smaller ones and quarter the larger ones. Transfer to the bowl with the corn and bread, along with the cucumbers, basil, chives and vinegar. Drizzle with oil and season with salt and pepper. Toss to coat and taste for seasoning, adding more vinegar if needed. Serve immediately.