Best Panzanella Salad From Nordstroms Entertaining At Home Recipes

PANZANELLA

Steps:

• Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
• For the vinaigrette, whisk all the ingredients together.
• In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

PANZANELLA SALAD (FROM NORDSTROM'S ENTERTAINING AT HOME)

Steps:

• Preheat oven to 350ºF to make croutons.
• Cut the bread into 3/4 inch cubes and drizzle with olive oil, salt and pepper. Bake for about 15 minutes until lightly browned. They should be crunchy yet soft. Allow to cool while assembling salad.
• Cut cucumber, red onion, bell peppers, and tomatoes into 3/4 inch pieces. Place in large bowl.
• Drain and halve mozzarella balls and add to vegetables.
• Add salt, pepper, olive oil, balsamic vinegar, lemon juice, and garlic powder into the large bowl. Mix well.
• Add bread cubes and mix again. Serve immediately.

PANZANELLA

Steps:

• Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain.
• Cut the crust off of the bread. Cut into 2-inch slices and grill, drizzling about 2 tablespoons of olive oil on both sides of the bread. Once grilled, cut or tear bread into 1 inch cubes and set aside.
• Submerge the tomatoes into a large saucepan of boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to a large bowl of ice water to cool slightly. Using a small sharp paring knife, peel off the tomato skins. Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.
• In a large bowl, whisk 2/3 cup of the olive oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, and basil; toss to combine.
• Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.
• Arrange half of the roasted peppers, drained capers, and olives over the bread mixture. Repeat layering with the remaining bread mixture, then the remaining roasted peppers, capers, and olives. Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour.
• Garnish with the basil sprigs and serve.

TUSCAN PANZANELLA SALAD

Steps:

• In large bowl, mix all ingredients except vinaigrette.
• Add vinaigrette; toss until coated.
• Sprinkle with freshly grated Parmesan or Romano Cheese.

STRAWBERRY PANZANELLA SALAD

Steps:

• Preheat oven to 400°. Mix berries, 1/4 cup granulated sugar and vinegar; set aside., Mix brown sugar and salt. Toss bread cubes in melted butter, then brown sugar mixture. On a baking sheet, bake cubes until golden brown, 8-10 minutes. Cool. Meanwhile, strain strawberries, reserving juice., Layer yogurt, bread, and strawberries in 8 small bowls. Top with reserved berry juice to taste and mint sprigs. Serve immediately, or refrigerate up to 1 hour.

GARDEN BOUNTY PANZANELLA SALAD

Steps:

• In a large skillet, heat 2 tablespoons oil over medium heat. Add half of the bread cubes; cook and stir until toasted, about 8 minutes. Remove from pan. Repeat with remaining oil and bread cubes., Combine bread cubes, tomatoes, cucumber, peppers, onion, basil, cheese, salt and pepper. Toss with dressing.