Best Quick Lemony Panzanella Recipes

PANZANELLA

Panzanella image

Toasted bread and colorful fresh veggies are tossed with a light dressing in this Italian salad. Of course, you can add or take away ingredients to your liking!

Provided by JUNEBUFF1

Categories Salad

Time 52m

Yield 8

Number Of Ingredients 11

Ingredients

5 cups chopped tomato
1 cup chopped cucumber
½ cup sliced green onions
½ cup chopped sweet yellow pepper
½ cup chopped fresh parsley
¼ cup chopped fresh basil leaves
¼ cup fresh lemon juice
1 ½ tablespoons olive oil
¼ teaspoon ground black pepper
1 garlic clove, minced
4 cups cubed French bread

Steps:

In a large bowl, combine tomatoes, cucumber, green onion, yellow pepper, parsley, and basil.
In a small bowl, whisk together lemon juice, olive oil, salt, ground black pepper, and garlic. Pour lemon juice mixture over the tomato mixture, and toss to coat. Refrigerate for 30 minutes.
Meanwhile, preheat oven to 350 degrees F (175 degrees C). Place bread cubes in a single layer on a baking sheet. Bake for 12 minutes, or until toasted and dry.
Toss bread cubes with tomato mixture, and serve.

Nutrition Facts : Calories 205.7 calories, Carbohydrate 36.8 g, Fat 3.8 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 0.7 g, Sodium 350.8 mg, Sugar 5.2 g

QUICK LEMONY PANZANELLA

Quick Lemony Panzanella image

A vegetable-forward alternative to garlic bread with a pasta dinner. This salad makes use of that delicious loaf of bread that's gone a little stale. Mr. Frilly does not like vinegary dressings so this salad gets its acid from some pickled banana pepper slices and a lemon, which pairs perfectly with the garlic and fresh herbs. I suggest serving with a crisp Pinot Grigio. If not serving immediately, stir every few minutes to make sure bread is soaking up those delicious juices. Serve at room temperature within a few hours. Leftovers can be refrigerated.

Provided by MsFrilly

Categories Salad

Time 35m

Yield 4

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
½ loaf focaccia bread, cut into 1/4-inch slices
2 medium Roma tomatoes, seeded and diced
⅓ medium English cucumber, cubed
¼ cup diced red onion
¼ cup chopped orange bell pepper
¼ cup pitted Kalamata olives
5 pickled banana pepper rings
½ tablespoon chopped fresh basil
¼ tablespoon chopped fresh oregano
¼ tablespoon chopped fresh parsley
1 pinch salt and ground black pepper to taste
¼ cup olive oil
1 medium lemon, juiced
1 teaspoon Dijon mustard
1 clove garlic, peeled

Steps:

Preheat an outdoor grill for medium heat and lightly oil the grate.
Drizzle 2 tablespoons olive oil over both sides of the focaccia. Place on a grill pan or directly on the grill grate. Toast until nicely browned, flipping as needed, about 5 minutes.
Meanwhile, combine tomatoes, cucumber, onion, bell pepper, olives, banana peppers, basil, oregano, parsley, salt, and pepper in a nonreactive bowl. Add 1/4 cup olive oil, lemon juice, and Dijon mustard; stir until combined.
Remove focaccia from the grill and rub 1 side of each slice with garlic. Tear slices into bite-sized pieces. Add to the vegetables and stir to coat. Serve at room temperature.

Nutrition Facts : Calories 386.7 calories, Carbohydrate 37.1 g, Fat 24.9 g, Fiber 4.2 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 1002.7 mg, Sugar 2.8 g