PANZANELLA (ITALIAN BREAD SALAD)
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
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 BREAD SALAD (PANZANELLA)
Like so many Mediterranean bread salads, stale bread is combined here with red onion and tomato and dressed with vinegar and olive oil. It's like a bread salad version of gazpacho.
Provided by Martha Rose Shulman
Time 1h30m
Yield Serves 6
Number Of Ingredients 10
Steps:
- If your bread is very hard, douse it with water first and saw it into a few pieces that will fit into a medium bowl. Cover with the onions. Pour on cold water to cover and let sit for 20 minutes. Lift the onions off the bread and rinse in a strainer. Drain the bread, squeeze out excess water and crumble the bread into a salad bowl.
- Add the tomatoes, basil, and parsley to the bowl. Mix together the vinegar, garlic, salt, pepper, and olive oil, and toss with the bread mixture. Cover and refrigerate for 1 hour or longer before serving.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 12 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 419 milligrams, Sugar 7 grams, TransFat 0 grams
ITALIAN PANZANELLA BREAD SALAD
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
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
PANZANELLA SALAD [ITALIAN TOMATO AND BREAD SALAD]
This is a very good salad, the only difference is the recipe calls for green olives but I use black olives instead. So i'm putting black olives but you use whatever you like. I hope you Enjoy!!!!!!!!!!!!!!!!!!!!!!!
Provided by Zelda Hopkins
Categories Other Salads
Time 20m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 400 degrees. In a large bowl toss bread with 1/3 cup of olive oil, salt, pepper, and garlic. Lay bread on baking sheet and toast until golden. About 5 or 10 minutes, allow to cool slightly. While bread is in oven, Stir together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil,olives,and the mozzerella. Toss with vinaigrette and let stand for 20 minutes before serving.
PANZANELLA (ITALIAN BREAD SALAD)
While this is quick to put together, it does require about 1-1/2 hours to marinate (which is not included in the prep time). It goes great with soup (like Pasta e Fagioli).
Provided by JackieOhNo
Categories Breads
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat broiler. Arrange bread on baking sheet lined with aluminum foil. Toast 4-6 inches from heat, turning once, until light golden. Tear into large pieces and drop into mixing bowl. Place half the bread in large salad bowl. Scatter half the cucumbers, peppers, and chives, then half the onions and olives over bread.
- Combine 1/4 cup oil, both vinegars, tomaotes, capers, garlic, salt, and pepper and spoon half over salad. Repeat layers with remaining ingredients. Stir once or twice but do not combine thoroughly. If bread seems dry, add oil. Refrigerate covered 1 hour to allow flavors to blend.
- About 20 minutes before serving, let panzanella warm to room temperature. Taste and adjust seasonings. Garnish salad with basil and serve with cruets of oil and vinegar.
Nutrition Facts : Calories 270.9, Fat 16.4, SaturatedFat 2.4, Sodium 1054.5, Carbohydrate 27.9, Fiber 4, Sugar 6.6, Protein 4.8
ITALIAN PANZANELLA SALAD (BREAD SALAD)-PAMPERED CHEF
Have not yet tried; posting here for safe keeping. I think the addition of Pepperoncinis to this would be fantastic! Prep time includes cool down time for bread.
Provided by um-um-good
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven to 450 degrees.
- toss bread cubes w/ oil & garlic.
- place evenly on baking tray & bake 12-15 minutes or until golden brown.
- cool completely.
- In large bowl combine lettuce, mushrooms, peppers, salami, olives, onion, zucchini & bread crumbs.
- Pour dressing on top and toss.
- Top with cheese.
Nutrition Facts : Calories 235.2, Fat 20.1, SaturatedFat 5.3, Cholesterol 22.9, Sodium 1276.8, Carbohydrate 9.1, Fiber 2.1, Sugar 4.5, Protein 6.4
ITALIAN BREAD SALAD (PANZANELLA)
This yummy garden-fresh salad was a perfect complement to grilled summer favorites. I've got a bunch of late tomatoes ripening, so I've still been making it. You want to make sure you have the freshest tomatoes possible for this salad -- the anemic, pinkish, bland super market variety won't do!
Provided by Annakate Tefft @Annakate
Categories Salads
Number Of Ingredients 8
Steps:
- 1. Adjust oven rack to middle position and heat oven to 400 degrees. Toss bread pieces with 2 tablespoons oil, ¼ teaspoon salt and garlic; arrange bread in single layer on rimmed baking sheet. Toast bread pieces until just starting to turn light golden, 15 to 20 minutes, stirring halfway through. Set aside to cool to room temperature.
- 2. Gently toss tomatoes and ½ teaspoon salt in large bowl. Transfer to colander and set over bowl; set aside to drain for 15 minutes, tossing occasionally.
- 3. Whisk remaining 6 tablespoons oil, vinegar, and ¼ teaspoon pepper into reserved tomato juices. Add bread pieces, toss to coat, and let stand for 10 minutes, tossing occasionally.
- 4. Add tomatoes, onion, and basil to bowl with bread pieces and toss to coat. Season with salt and pepper to taste, and serve immediately.
PANZANELLA (ITALIAN BREAD SALAD)
Categories Leafy Green Tomato Salad Salad Dressing Side
Number Of Ingredients 14
Steps:
- Whisk dressing ingredients together and set aside (herbs of naples balsamic, arbequina oil, s&p, italian herbs).
- In a non-stick pan, heat the varietal olive oil, basil, and salt and pepper. Add bread cubes and toss until crisp . Want toasted crisp on outside, soft inside. (Can also do on a sheet pan and toast in the oven.) Let cool.
- In a large mixing bowl, add tomatoes and season with kosher salt. add the cooled bread cubes, arugula, basil and onion.
- Pour the dressing over the salad and toss thoroughly and serve (note: just need a small amount of dressing until it just coats).
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