Best Tuscan Panzanella Recipes

TUSCAN PANZANELLA

Steps:

• Tear, chop, or crumble bread into small pieces and place into a large bowl. Add all the chopped vegetables and mix with the bread. Add vinegar, olive oil, garlic, and basil leaves. Toss thoroughly and season with salt and pepper. Let rest at room temperature for 1 to 2 hours before serving.

TUSCAN PANZANELLA

Steps:

• Preheat grill to medium-high. (Alternatively, heat a grill pan over mediumhigh heat until hot.) Using 3 tablespoons of oil, brush bread slices on both sides.
• Grill bread slices, turning once, until toasted on both sides, about 5 minutes total. Rub both sides with halved garlic. Tear into bite-size pieces.
• Toss bread, tomatoes, onion, bocconcini, and sliced basil in a serving bowl.
• Whisk together vinegar and minced garlic in a small bowl. Whisking constantly, pour in remaining 6 tablespoons oil in a slow, steady stream, and whisk until emulsified. Pour over salad. Season with salt and pepper. Let stand at room temperature, tossing occasionally, 1 hour. Garnish with whole basil leaves.

PANZANELLA (TUSCAN BREAD AND TOMATO SALAD)

Steps:

• In a large bowl, combine the tomatoes, bread, and onions.
• In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine. Serve.

TUSCAN BREAD AND TOMATO SALAD (PANZANELLA)

Steps:

• 1. Preheat oven to 35o degrees. In a small pan over medium heat, combine 2 tablespoons olive oil, the butter, and garlic; stir until butter melts, about 2 minutes. 2. Cut baguette inot 1/2-inch cubes and put in 10- 15 inch baking pan. Pour oil mixture over bread and mix well. Bake until golden, 10 to 15 minutes. Remove from oven and let bread cool in pan. 3. In a bowl, mix remaining olive oil, the vinegar, salt, and pepper. Stir in tomatoes and bread cubes. serve at room temperature in shallow bowls, garnished with basil.

TUSCAN PANZANELLA

Steps:

• 1. Preheat the oven to 300°F.
• 2. In a bowl, toss the bread with the olive oil and salt and pepper to taste. Spread the bread on a baking sheet and bake for 7 to 10 minutes, until slightly crisp. (The pieces should not be as crispy as croutons.) Alternatively, spread the bread cubes on a baking sheet and let them dry, uncovered, for about 24 hours.
• 3. In a large bowl, whisk together the vinegar, capers, zest, and garlic. Season to taste with salt and pepper. Whisking constantly, add the extra virgin olive oil in a stream until well incorporated.
• 4. Add the onion, tomatoes, bell peppers, cucumber, fennel, and olives and toss with the vinaigrette. Adjust the salt and pepper.
• 5. Tear the fennel fronds and add them to the bowl along with the basil and bread. Toss to coat. Set aside for 20 minutes.
• 6. Divide the salad among 4 plates. Garnish each plate with shaved cheese and serve. If you prefer a moister salad, drizzle with a little more extra virgin olive oil.

PANZANELLA (TUSCAN BREAD SALAD)

Steps:

• Peel cucumbers leaving some green skin in alternating strips; slice as thinly as possible. Slice onions as thinly as possible. In a colander, toss cucumber and onion slices with 2 teaspoons salt. Weight with a plate and let drain 20 minutes. Quarter, then thinly slice tomatoes.
• In a large bowl of cold water soak staled bread just until it loses its firmness and becomes spongy, 30 seconds to 1 minute. (If you have let your bread get stale for less than 2 days, just run it briefly under cold, running water.) Using your hands, gently squeeze out water without compacting bread too much. Tear into pieces about 1/2-inch wide and 3-inches long.
• In a large bowl combine soaked bread, cucumbers and onions, tomatoes, basil, oil and vinegar. Season with salt and pepper. Serve immediately.

PANZANELLA: TUSCAN BREAD SALAD

Steps:

• Submerge the slices of day-old Tuscan-style bread in a bowl of water.
• Use your hands to squeeze out all the water that the bread has absorbed. Break up the bread into small pieces and put into a large bowl.
• Squeeze the cherry tomato juices into a small bowl before adding the tomato halves to the bread mixture.
• Add the red onion, olive oil, and red wine vinegar to the bowl.
• Tear up the basil leaves and toss into the salad mixture. Season with salt and pepper, to taste. Toss well.
• Let the salad rest in the refrigerator for a few hours for all the flavors to come together.

JANIE'S PANZANELLA (TUSCAN BREAD SALAD)

Steps:

• Preheat oven to 350 with rack in middle. Slice bread on diagonal into 1" thick slices and rub all sides with some of the garlic. Brush bread with 1/4 C of the oil. Place slices in one layer on a large sheet and bake for 15 minutes, or until dry and barely golden. Cool. Dip tomatoes in boiling water; peel and coarsely chop over a bowl, saving juice to further moisten finished salad, or for another use. Pile tomatoes into a big bowl. Add cucumbers, re onion, peppers and capers. Cut each piece of bread into three triangles; add to bowl with vegetables and toss with enough of the remaining 3/4 C oil so that all is moistened. Add vinegar, herbs, salt and pepper. Stir gently but thoroughly. Arrange greens in portable container, pile salad in middle, garnish with olives, and cover with a lid. Refrigerate two hours, or until ready to serve. It will become soggy if it stands too long.

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.