Best Tomato Panzanella With Ricotta Recipes

Roasted Chicken with Kale and Tomato Panzanella image

Provided by Martha Stewart

Time 50m

Number Of Ingredients 8

2 cloves garlic, thinly sliced (1 tablespoon)
1/2 loaf rustic bread, cut into 1-inch pieces (5 cups)
2 tablespoons grated Parmesan, plus more for serving
12 ounces cherry tomatoes (2 1/4 cups)
5 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper
3 pounds bone-in, skin-on chicken thighs and drumsticks, patted dry
4 thyme sprigs
1 bunch lacinato kale (about 8 ounces)

Steps:

Preheat oven to 425 degrees, with racks in upper and lower thirds. Toss garlic, bread, cheese, and tomatoes with 3 tablespoons oil; season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Rub chicken with remaining 2 tablespoons oil; season with salt and pepper. Place on bread mixture, skin-sides up, along with thyme. Roast in lower third, flipping chicken and bread mixture once, 25 minutes. Meanwhile, remove ribs from kale; tear into 2-inch pieces. Drizzle with oil and season with salt and pepper.
Switch oven to broil; remove thyme from baking sheet. Transfer chicken to a plate. Scatter kale over bread mixture; arrange chicken on top. Broil until chicken skin is golden and crisp, 2 to 4 minutes. Transfer chicken to serving plates; toss bread mixture and serve, with more cheese.

Heirloom Tomato Panzanella image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 21

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.