Best Panzanella Salad With Bacon Tomato And Basil Recipes

PANZANELLA

Panzanella image

Provided by Ina Garten

Time 55m

Yield 12 servings

Number Of Ingredients 16

Ingredients

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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.

TOMATO BASIL PANZANELLA

Tomato Basil Panzanella image

This is an Italian salad made with dry bread and tomatoes. Delicious.

Provided by Cecilia Smith

Categories Salad Vegetable Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 11

Ingredients

5 cups cubed whole wheat bread
½ cup extra-virgin olive oil
¼ cup red wine vinegar
¼ cup lemon juice
¼ cup chopped fresh parsley
½ teaspoon salt
6 large tomatoes, cut in wedges
1 large red onion, diced
½ cup black olives
½ cup fresh basil
½ cup shaved Parmesan cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes over a baking sheet.
Bake bread cubes in the preheated oven until lightly browned, about 15 minutes, stirring occasionally.
Whisk olive oil, vinegar, lemon juice, parsley, and salt in a large bowl. Fold in toasted bread, tomatoes, onion, olives, basil, and Parmesan cheese until vinegar dressing is evenly distributed.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 21.5 g, Cholesterol 3.6 mg, Fat 17.6 g, Fiber 4.4 g, Protein 7.4 g, SaturatedFat 3.2 g, Sodium 456.9 mg, Sugar 6.2 g

HEIRLOOM TOMATO PANZANELLA

Heirloom Tomato Panzanella image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

2 pounds ripe heirloom tomatoes, peeled, seeded, and diced
1/4 cup minced red onion
2 teaspoons minced garlic
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh tarragon leaves
1 teaspoon sea salt, preferably gray salt
Several grinds black pepper
Panzanella Croutons, recipe follows
2 cups trimmed arugula
Wedge Parmesan, for shaving
Drain the tomatoes in a sieve to remove excess liquid while you prepare the rest of the ingredients.
In a bowl, combine the tomatoes, onion, garlic, olive oil, lemon juice, basil, tarragon, salt, and pepper. Add the croutons and toss well.
Divide tomato mixture among 4 plates. Top each serving with an equal amount of the arugula. With a vegetable peeler, shave the Parmesan over the salad. Serve immediately.
Michael's Notes: I've used basil and tarragon here, but you can use any herbs you like. Parsley and marjoram come to mind as good alternatives.
1/4 cup unsalted butter
1 tablespoon minced garlic
6 cups crustless cubed day-old bread (1/2-inch cubes)
Sea salt, preferably gray salt, and freshly ground black pepper
6 tablespoons finely grated Parmesan

Steps:

Preheat oven to 375 degrees F and preheat a cookie sheet in it.
Melt the butter in a large skillet over medium heat and cook until it foams. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool. Store in an airtight container.
Michael's Notes: I use a serrated knife to remove the crust from day-old bread, then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Also note that I recommend grating the Parmesan finely so that it will stick to the bread better.

PANZANELLA SALAD

Panzanella Salad image

Italian bread and tomato salad! Capers work great in place of the olives too!

Provided by veggiemom

Categories Salad

Time 50m

Yield 8

Number Of Ingredients 11

Ingredients

6 cups day old Italian bread, torn into bite-size pieces
⅓ cup olive oil
salt and pepper to taste
3 cloves garlic, minced
¼ cup olive oil
2 tablespoons balsamic vinegar
4 medium ripe tomatoes, cut into wedges
¾ cup sliced red onion
10 basil leaves, shredded
½ cup pitted and halved green olives
1 cup fresh mozzarella, cut into bite-size pieces

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.

Nutrition Facts : Calories 307.5 calories, Carbohydrate 22.2 g, Cholesterol 11.8 mg, Fat 21.7 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 4.8 g, Sodium 551.4 mg, Sugar 3.5 g