Best Mediterranean Panzanella Recipes

MEDITERRANEAN CHICKEN PANZANELLA SALAD

Mediterranean Chicken Panzanella Salad image

Here's a better-for-you take on the classic panzanella salad, made with whole wheat pita bread, chicken and lots of veggies.

Provided by My Food and Family

Categories Home

Time 25m

Yield Makes 4 servings, 1 cup each.

Number Of Ingredients 9

Ingredients

1 whole wheat pita bread, split
1 cup chopped cooked chicken
1 small cucumber, peeled, chopped
1 red pepper, chopped
1 tomato, chopped
1/3 cup chopped red onions
1/4 cup chopped fresh parsley
1/3 cup KRAFT Lite Zesty Italian Dressing
1 Tbsp. lemon juice

Steps:

Heat oven to 375°F.
Place pita halves in single layer on baking sheet. Bake 4 to 5 min. on each side or until crisp and lightly browned on both sides. Cool.
Combine next 6 ingredients in large bowl.
Crumble pitas over salad. Mix dressing and lemon juice. Add to salad; toss to coat.

Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g

MEDITERRANEAN PANZANELLA

Mediterranean Panzanella image

Dinner ready in 10 minutes! Serve this delicious salad made using bread, tomatoes and cucumber. Perfect if you love Mediterranean cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 10m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon canola oil
3 tablespoons white balsamic vinegar
1/4 teaspoon pepper
1/8 teaspoon salt
6 1/2 cups chopped tomatoes (about 3 very large)
1 1/2 cups cubed English (seedless) cucumber
1/4 cup pitted kalamata olives
1/2 cup fresh basil leaves, torn
4 cups torn whole wheat country-style bread (8 oz)
1/3 cup crumbled feta cheese

Steps:

In large bowl, mix oil, vinegar, pepper and salt with wire whisk. Stir in tomatoes, cucumber, olives and basil. Add bread and cheese; toss gently. Serve immediately.

Nutrition Facts : Calories 300, Carbohydrate 42 g, Fat 2, Fiber 7 g, Protein 11 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 630 mg

MEDITERRANEAN PANZANELLA SALAD

Mediterranean Panzanella Salad image

The vinaigrette in this classic Italian bread and vegetable salad is replaced with a creamy ranch and curry dressing.

Provided by My Food and Family

Categories Recipes

Time 20m

Yield Makes 4 servings.

Number Of Ingredients 9

Ingredients

1/2 cup KRAFT Classic Ranch Dressing
1/2 tsp. curry powder
6 oz. POLLY-O Fresh Mozzarella Cheese, drained, chopped
1 cup sliced peeled cucumbers
1/2 cup small pitted black olives
1/4 cup chopped red onions
3 radishes, sliced
1 pkg. (10 oz.) torn mixed salad greens
1 pita bread, toasted, cut into bite-size pieces

Steps:

Mix dressing and curry powder until blended.
Combine cheese, cucumbers, olives, onions and radishes in large bowl. Add dressing mixture; mix lightly.
Add greens and pita pieces just before serving; toss to coat.

Nutrition Facts : Calories 310, Fat 23 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g

MEDITERRANEAN PANZANELLA

Mediterranean Panzanella image

This panzanella, or bread salad, is made with green beans, onion, olives, fennel, and feta.

Provided by Martha Stewart

Categories Salad Recipes

Time 30m

Number Of Ingredients 10

Ingredients

Coarse salt
1 pound green beans, trimmed
1/2 cup shaved fennel bulb
1/2 red onion (about 4 ounces), thinly sliced
1/2 cup pitted black olives
4 ounces feta cheese, crumbled
1/4 cup plus 1 tablespoon olive oil
1/4 cup red wine vinegar
Freshly ground pepper
2 slices (about 1 inch thick each) rustic bread

Steps:

Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil over medium-high heat; add salt. Add beans; simmer until just tender, 5 to 6 minutes. Plunge beans into ice-water bath to stop the cooking; let cool completely in water. Drain.
Toss together green beans, fennel, onion, olives, feta, oil, vinegar, and 1/4 teaspoon salt in a medium bowl; season with pepper. Let stand at room temperature 15 minutes.
Preheat broiler. Place bread on a baking sheet. Broil, turning once, until bread darkens, about 3 minutes per side. Cut bread into 1-inch cubes; add to salad, and toss to combine.

MEDITERRANEAN PITA PANZANELLA

Mediterranean Pita Panzanella image

A mediterranean take on panzanella salad. Recipe from Everyday with Rachael Ray.

Provided by Daily Inspiration S @DailyInspiration

Categories Beef

Number Of Ingredients 12

Ingredients

5 tablespoon(s) extra virgin olive oil
3 tablespoon(s) fresh lemon juice
3 teaspoon(s) cumin seed, toasted and crushed
4 - cloves garlic, minced
1/2 pound(s) flank steak
2 - pitas, cut into 1-inch pieces
1/3 cup(s) plain yogurt
4 cup(s) spinach, chopped
6 - radishes, trimmed and sliced
1 - english cucumber, sliced
1 cup(s) tomatoes, chopped
8 - kalamata olives, pitted and quartered

Steps:

In a small baking dish, combine 1 tbsp. olive oil, 1 tbsp. lemon juice, 2 tsp. cumin and half the garlic. Add the steak and turn to coat. Cover and refrigerate at least 4 hours of overnight.
Preheat the oven to 400 degrees. On a baking sheet, toss the pitas with 3 tbsp. olive oil and the remaining garlic; season with salt and pepper. Bake, tossing once, until golden and crisply, 6-10 minutes. Let cool.
Heat a grill or grill pan over high. Remove the steak from the marinade; season and grill until browned and cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board; let rest 10 minutes.
In a small bowl, whisk the yogurt with the remaining 1 tbsp. olive oil, 2 tbsp. lemon juice and 1 tsp. cumin; season dressing with salt.
In a large bowl, toss the pita croutons, spinach, radishes, cucumber, tomatoes and olives; season and mound on a platter. Thinly slice the steak against the grain and arrange on top of the salad. Drizzle with the dressing.