Best Summer Panzanella Recipe By Tasty Recipes

Panzanella Salad image

Categories Salads

Yield 6 to 8

Number Of Ingredients 12

¾ cup extra virgin olive oil, divided
6 cups rustic Italian bread, cut into 1-in cubes (about ¾ lb)
1 teaspoon salt, divided
1½ pounds tomatoes, cut into 1-in cubes (about 2 large)
2 red, yellow, or orange bell peppers, cut into 1-in cubes
1 small English or hothouse cucumber, seeded and thinly sliced
3 tablespoons capers, drained
3 tablespoons white wine vinegar
1 large clove garlic, minced
3 tablespoons finely minced shallots, from 1 large shallot
¼ teaspoon freshly ground black pepper
⅓ cup fresh chopped basil

Steps:

Heat ¼ cup of the oil in a large skillet over medium heat. Add the bread and ½ teaspoon salt; toss well. Cook, stirring frequently, until the bread is crispy and golden brown, about 10 minutes. Set aside to cool.
In a large bowl, combine the tomatoes, peppers, cucumber, capers, wine vinegar, garlic, shallots, pepper, the remaining ½ teaspoon salt, and the remaining ½ cup oil. Toss well.
Right before serving, add two-thirds of the toasted bread and basil to the salad. Toss to combine, then taste and adjust seasoning, if necessary (I usually add about ¼ tsp more salt). Transfer to a serving bowl and sprinkle the remaining toasted bread cubes over top. Serve immediately so the bread doesn't get soggy.

Nutrition Facts : Calories 327, Fat 22 g, Carbohydrate 28 g, Protein 5 g, SaturatedFat 3 g, Fiber 3 g, Sodium 497 mg, Cholesterol 0 mg

Panzanella image

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 16

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.

Summer Panzanella Recipe by Tasty image

Provided by Rie McClenny

Categories Sides

Yield 4 servings

Number Of Ingredients 12

5 cups country bread, cubed
¼ cup extra virgin olive oil, divided, plus 3 tablespoons
2 teaspoons kosher salt, divided
1 ½ teaspoons freshly ground black pepper, divided
1 small shallot, minced
1 garlic, minced
1 teaspoon dijon mustard
¼ cup sherry vinegar
2 cups corn kernals
4 medium heirloom tomatoes, cut into 1-inch (2.5 cm) pieces
½ lb fresh mozzarella cheese, torn into pieces
1 cup fresh basil leaves, loosely packed

Steps:

Preheat the oven to 350˚F (180˚C).
Add the bread cubes to a medium bowl and toss with 2 tablespoons of olive oil, ½ teaspoon salt, and ½ teaspoon black pepper until well coated.
Spread the bread cubes in an even layer on a baking sheet. Toast for 15 minutes, until golden brown.
In a liquid measuring cup or small bowl, whisk together the shallot, garlic, mustard, vinegar, remaining teaspoon of pepper, and 1 teaspoon salt. Slowly drizzle in ¼ cup olive oil, whisking constantly, until the dressing is emulsified. Set aside.
Heat the remaining tablespoon of olive oil in a medium skillet over medium-high heat. Once the oil is shimmering, add the corn and cook, stirring, until charred in spots, about 5 minutes. Season with the remaining ½ teaspoon salt.
Transfer the corn to a large bowl and add the toasted bread cubes, tomatoes, mozzarella, and dressing. Toss well. Add the basil and toss again to incorporate.
Enjoy!

Nutrition Facts : Calories 691 calories, Carbohydrate 77 grams, Fat 30 grams, Fiber 6 grams, Protein 26 grams, Sugar 14 grams