Best Janies Panzanella Tuscan Bread Salad Recipes

PANZANELLA-TUSCAN TOMATO AND BREAD SALAD

Panzanella-Tuscan Tomato and Bread Salad image

Panzanella is a classic Tuscan bread and tomato salad that's flavorful and fresh. Perfect for easy summer entertaining as a side salad or even a healthy light meal.

Provided by Lora

Categories Dinner

Number Of Ingredients 9

Ingredients

3 cups artisan bread (or baguette) (cut into 1-inch chunks)
2 to 3 large heirloom tomatoes (3 pounds, about 8 cups chopped)
1/2 large cucumber
1/2 medium red onion (thinly sliced)
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon salt
Pepper (to taste)
1/2 cup thinly sliced basil

Steps:

Slice or tear the bread into large cubes (about 1-inch). Place them on a baking sheet and leave them out to harden overnight (if the bread is not old).
You could bake the bread in a 300 F oven until the crust is a little hardened but the inside is still soft. Made sure to move the bread around during the baking a couple of times.
Place the bread chunks into a small bowl. Add some lukewarm water on top of the bread chunks to let it soak in and soften the bread a little while you prep the vegetables and dressing. (It could take about 1/2 cup water).
Chop the tomatoes and cucumber into bite-sized pieces.Thinly slice the red onions.
In a small bowl, combine the olive oil, red wine vinegar, salt, and a few grinds of fresh pepper; whisk together.
In a large bowl combine bread and chopped vegetables. Pour on the vinaigrette and gently stir together to combine all the flavors.
Let the salad sit at least half an hour before serving, or up to 4 hours, and that's when all the magic happens!
Stir in fresh basil just before serving. Best eaten the day it's made.

ITALIAN BREAD SALAD (PANZANELLA)

Italian Bread Salad (Panzanella) image

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

Ingredients

1 pound stale country bread or baguette, cut in thick slices
1 small red onion, sliced very thin
Cold water
1 pound ripe tomatoes, chopped
2 tablespoons chopped fresh basil
2 tablespoons chopped flat-leaf parsley
2 tablespoons red wine vinegar or sherry vinegar (more to taste)
1 large garlic clove, minced or crushed in a mortar and pestle
Salt and freshly ground pepper
1/4 cup extra virgin olive oil

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