Best Panzanella Salad Bread Salad Recipes

PANZANELLA (ITALIAN BREAD SALAD)

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)

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.

ITALIAN PANZANELLA BREAD SALAD

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.

PANZANELLA (BREAD AND TOMATO SALAD)

Steps:

• Chop the tomatoes and combine them in a bowl with the salt. This will draw some of the liquid out of the tomatoes, making a more flavorful dressing for the bread to absorb.
• Toast your bread slices or bake them at 300F for 15 minutes. I ran a regular toast cycle and simply left the bread inside to dry for more time while I prepped the rest of the ingredients.
• In a small bowl, mix the olive oil, vinegar and optional minced garlic.
• Chop your vegetables and add them to the bowl with the tomatoes: cucumber, green pepper, onion. You can dice or slice the onion based on whether you prefer the onion concentrated or spread through the salad.
• Tear or chiffonade the basil leaves (again a matter of personal preference), and add them to the bowl.
• Tear the bread into small chunks and add to the salad bowl. Mix everything to allow the tomato juices to enter the bread. It's fine if the bread chunks are still warm.
• Add the olive oil-vinegar-garlic dressing and optional bread crumbs, and toss again.
• Season with fresh ground black pepper and serve.

PANZANELLA SALAD (BREAD SALAD)

Steps:

• Toss tomatoes, cucumber, onion, fontina cheese, olives, basil, oregano, parsley, salt, and black pepper with olive oil and balsamic vinegar in a large bowl. Allow mixture to rest for 10 minutes.
• Place bread cubes in a large dish. Pour tomato mixture over bread and toss to coat. Bread salad should be served within 2 hours.

PANZANELLA SALAD [ITALIAN TOMATO AND BREAD SALAD]

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)

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.

EGGPLANT AND TOMATO PANZANELLA: BREAD SALAD

Steps:

• Preheat oven to 425 degrees F.
• Toss bread cubes with garlic, olive oil, butter, and salt and pepper. Cook in preheated oven for ten minutes or until lightly brown and crispy. set aside to cool slightly.
• Toss eggplant with olive oil, melted butter, and salt and pepper to taste.
• Roast in preheated oven for 20 minutes or until tender and golden brown.
• To make viniagrette: combine balsamic vinegar, salt, pepper, and olive oil.
• To prepare salad: combine tomatoes, eggplant, bread, and mozzarella. Toss with vinaigrette and garnish with herbs.

ITALIAN PANZANELLA SALAD (BREAD SALAD)-PAMPERED CHEF

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.

PANZANELLA (TUSCAN BREAD AND TOMATO SALAD)

Steps:

• In a large bowl, combine the tomatoes, bread, and onions.
• In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine. Serve.

TUSCAN BREAD AND TOMATO SALAD (PANZANELLA)

Steps:

• 1. Preheat oven to 35o degrees. In a small pan over medium heat, combine 2 tablespoons olive oil, the butter, and garlic; stir until butter melts, about 2 minutes. 2. Cut baguette inot 1/2-inch cubes and put in 10- 15 inch baking pan. Pour oil mixture over bread and mix well. Bake until golden, 10 to 15 minutes. Remove from oven and let bread cool in pan. 3. In a bowl, mix remaining olive oil, the vinegar, salt, and pepper. Stir in tomatoes and bread cubes. serve at room temperature in shallow bowls, garnished with basil.

ITALIAN BREAD SALAD (PANZANELLA)

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: TUSCAN BREAD SALAD

Steps:

• Submerge the slices of day-old Tuscan-style bread in a bowl of water.
• Use your hands to squeeze out all the water that the bread has absorbed. Break up the bread into small pieces and put into a large bowl.
• Squeeze the cherry tomato juices into a small bowl before adding the tomato halves to the bread mixture.
• Add the red onion, olive oil, and red wine vinegar to the bowl.
• Tear up the basil leaves and toss into the salad mixture. Season with salt and pepper, to taste. Toss well.
• Let the salad rest in the refrigerator for a few hours for all the flavors to come together.

PANZANELLA (TUSCAN BREAD SALAD)

Steps:

• Peel cucumbers leaving some green skin in alternating strips; slice as thinly as possible. Slice onions as thinly as possible. In a colander, toss cucumber and onion slices with 2 teaspoons salt. Weight with a plate and let drain 20 minutes. Quarter, then thinly slice tomatoes.
• In a large bowl of cold water soak staled bread just until it loses its firmness and becomes spongy, 30 seconds to 1 minute. (If you have let your bread get stale for less than 2 days, just run it briefly under cold, running water.) Using your hands, gently squeeze out water without compacting bread too much. Tear into pieces about 1/2-inch wide and 3-inches long.
• In a large bowl combine soaked bread, cucumbers and onions, tomatoes, basil, oil and vinegar. Season with salt and pepper. Serve immediately.

PANZANELLA (ITALIAN BREAD SALAD)

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).

JANIE'S PANZANELLA (TUSCAN BREAD SALAD)

Steps:

• Preheat oven to 350 with rack in middle. Slice bread on diagonal into 1" thick slices and rub all sides with some of the garlic. Brush bread with 1/4 C of the oil. Place slices in one layer on a large sheet and bake for 15 minutes, or until dry and barely golden. Cool. Dip tomatoes in boiling water; peel and coarsely chop over a bowl, saving juice to further moisten finished salad, or for another use. Pile tomatoes into a big bowl. Add cucumbers, re onion, peppers and capers. Cut each piece of bread into three triangles; add to bowl with vegetables and toss with enough of the remaining 3/4 C oil so that all is moistened. Add vinegar, herbs, salt and pepper. Stir gently but thoroughly. Arrange greens in portable container, pile salad in middle, garnish with olives, and cover with a lid. Refrigerate two hours, or until ready to serve. It will become soggy if it stands too long.

GARLIC BREAD PANZANELLA SALAD

Steps:

• Brush both sides of the sourdough slices with enough olive oil to coat the bread. Broil for 2 to 3 minutes on each side, until golden brown on both sides.
• Cut the garlic cloves in half and rub each bread slice on both sides with the cut side of the cloves.
• Top the garlic-rubbed slices of bread with 1 tablespoon each of the grated Parmesan cheese, then broil until the cheese melts, about 1 minute.
• Place the bread on a cutting board and cut into 1-inch cubes.
• Slice the red onion and avocado and set aside.
• Zest and juice the lemon into a small bowl. Add 2 tablespoons of the thinly sliced chives and the remaining 2 tablespoons of the grated Parmesan. Season with salt and pepper. Slowly drizzle 1/4 cup of the olive oil into the dressing, whisking continuously until combined.
• In a large bowl, add the lettuce, avocado, red onion and sourdough garlic bread croutons. Season with salt and pepper, add the dressing and toss with your clean hands--they're the best tools.
• Plate the salad, sprinkle with the remaining sliced chives and enjoy.

KUMQUAT'S PANZANELLA (BREAD AND TOMATO SALAD)

Steps:

• Put diced red onion in a small bowl and cover with water. (This removes some of the oniony taste.) The longer you soak it the milder it will become.
• If bread is not day old, slice and place on cookie sheet in preheated 400 degree oven for about 10-12 minutes. Remove and let cool slightly.
• Meanwhile, prepare and place all ingredients other than the bread and onion in a large bowl and mix.
• Tear bread into bite size pieces, drain onions and add to tomato mix. Combine well. Adjust the seasonings to taste and serve.

PANZANELLA BREAD SALAD

Steps:

• Preheat oven at 350 degrees F/200 degrees C.
• Place the sourdough bread on a parchment paper-lined baking tray. Drizzle with olive oil and season with salt and pepper. Bake in the oven for 10 minutes or until the bread is golden brown.
• Meanwhile, in a bowl, mix together the dandelions, fresh basil, cherry tomatoes, roasted pepper, red onion, and caper berries. Keep aside in the refrigerator.
• Chop a garlic clove in half, and rub it on the bottom and sides of a large bowl. While the croutons are still hot, add them into the bowl to infuse the garlic flavor. Squeeze the tomato halves over the croutons to allow their juices to mix in. Once the tomatoes have been juiced, cut up the remainder of the tomatoes and toss in with the crouton mixture. Drizzle with olive oil and let it rest at room temperature for 2 hours for the bread to soak all the juices from the tomatoes and olive oil.
• In a pan on medium-high heat, saute the asparagus in butter for 2 minutes. Season with salt and pepper. Remove from the pan and toss it with the croutons. Add the shrimp to the same pan and saute in olive oil for 1 minute, on each side. Add the garlic. Season with salt and pepper.
• Combine the croutons and asparagus with the dandelion salad.
• For serving: Cut the burrata cheese on the serving plate, season with salt and pepper. Pile the panzanella salad and the garlic shrimp on top.