PANZANELLA
Provided by Giada De Laurentiis
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain.
- Cut the crust off of the bread. Cut into 2-inch slices and grill, drizzling about 2 tablespoons of olive oil on both sides of the bread. Once grilled, cut or tear bread into 1 inch cubes and set aside.
- Submerge the tomatoes into a large saucepan of boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to a large bowl of ice water to cool slightly. Using a small sharp paring knife, peel off the tomato skins. Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.
- In a large bowl, whisk 2/3 cup of the olive oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, and basil; toss to combine.
- Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.
- Arrange half of the roasted peppers, drained capers, and olives over the bread mixture. Repeat layering with the remaining bread mixture, then the remaining roasted peppers, capers, and olives. Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour.
- Garnish with the basil sprigs and serve.
PANZANELLA (BREAD AND TOMATO SALAD)
Panzanella is a zingy and delicious tomato-and-bread salad that's perfect for summertime. Using crusty artisan-style sourdough bread takes it up a notch, along with ripe tomatoes, olive oil, vinegar, and a variety of vegetables you might have on hand. This recipe makes two servings, but feel free to scale up for big crowds.
Provided by Melissa Johnson
Categories Recipes
Time 20m
Yield 2
Number Of Ingredients 11
Steps:
- Chop the tomatoes and combine them in a bowl with the salt. This will draw some of the liquid out of the tomatoes, making a more flavorful dressing for the bread to absorb.
- Toast your bread slices or bake them at 300F for 15 minutes. I ran a regular toast cycle and simply left the bread inside to dry for more time while I prepped the rest of the ingredients.
- In a small bowl, mix the olive oil, vinegar and optional minced garlic.
- Chop your vegetables and add them to the bowl with the tomatoes: cucumber, green pepper, onion. You can dice or slice the onion based on whether you prefer the onion concentrated or spread through the salad.
- Tear or chiffonade the basil leaves (again a matter of personal preference), and add them to the bowl.
- Tear the bread into small chunks and add to the salad bowl. Mix everything to allow the tomato juices to enter the bread. It's fine if the bread chunks are still warm.
- Add the olive oil-vinegar-garlic dressing and optional bread crumbs, and toss again.
- Season with fresh ground black pepper and serve.
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.
SHEET PAN EGGPLANT PANZANELLA FOR TWO
A little bit panzanella and a little bit caponata, this vegetarian dinner for two boasts all the best Mediterranean flavors. Ciabatta, eggplant and red peppers roast at high heat until crispy and caramelized. In the meantime, you can whip up the tangy vinaigrette that ties the dish together. Bright herbs finish it all off with a fresh note.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Toss together the bread, eggplant, red pepper, 2 tablespoons of the olive oil, 1 teaspoon salt and a few grinds of pepper on a baking sheet until evenly coated. Bake until the bread is golden brown and crispy and the vegetables are softened and caramelized, 18 to 20 minutes.
- Meanwhile, add the onions, 3 tablespoons of the vinegar, 1 teaspoon of the sugar and 1/4 teaspoon salt to a small bowl and let sit until the onions are softened and just slightly pickled, about 15 minutes. Drain and set aside.
- Whisk together the capers, Dijon, garlic, remaining 2 tablespoons vinegar and remaining 1 teaspoon sugar in a medium bowl until incorporated. Add the remaining 3 tablespoons olive oil and whisk until emulsified. Fold in the chickpeas.
- Transfer the bread, eggplant, red peppers and onions to the bowl with the chickpeas and fold until evenly coated. Let cool slightly, about 5 minutes. Gently fold in the basil and mint and serve immediately.
ROASTED EGGPLANT AND TOMATO SALAD
Steps:
- Preheat oven to 450 degrees. Place eggplant and cherry tomatoes on nonstick baking sheet, season with salt and pepper and 1/8 cup of olive oil. Roast for 15 minutes or until slightly brown. When done, cut the eggplant in quarters and toss with 1/8 cup of olive oil, fresh basil and salt and pepper.
PANZANELLA (BREAD SALAD)
BHG says "This colorful Tuscan salad may be the inspiration of thrifty cooks using up day-old bread, but its sheer simplicity has made it an all-time favorite. Juicy tomatoes and crisp cucumbers give it refreshing coolness."
Provided by Kaccy G.
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl combine bread cubes, chopped tomatoes, onion, cucumber, basil, parsley, and minced garlic.
- For dressing: In a glass measure stir together vinegar, olive oil, salt, and pepper; spoon over salad.
- Toss gently to coat.
- Let stand for 15 minutes to allow the flavors to blend.
- Serve over torn greens.
Nutrition Facts : Calories 96.6, Fat 7.1, SaturatedFat 1, Sodium 154.5, Carbohydrate 7.9, Fiber 2, Sugar 4.2, Protein 1.6
EGGPLANT-TOMATO SALAD
Few ingredients, fast and easy to make, and always a big hit!
Provided by ANUTAD
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Brush eggplant with 1 tablespoon olive oil and sprinkle with salt. Place in a single layer on a baking sheet.
- Broil eggplant in the hot oven, turning to brown on all sides, 5 to 7 minutes.
- Transfer cooked eggplant to a large bowl. Add tomatoes and onion.
- Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.
Nutrition Facts : Calories 114.7 calories, Carbohydrate 12.8 g, Fat 7.3 g, Fiber 5.7 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 49 mg, Sugar 3.8 g
PANZANELLA WITH GRILLED EGGPLANT
Provided by Florence Fabricant
Categories lunch, weekday, salads and dressings
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat grill or broiler. Grill or broil eggplant slices until nicely browned, turning once to brown both sides. Coarsely chop slices; set aside.
- Slice the bread one-half-inch thick and lightly toast the slices on the grill or under the broiler. Rub each slice with the cut side of the garlic. Dice the bread and mince the garlic.
- Combine tomatoes, onion and eggplant in bowl. Add minced garlic. Fold in vinegar and olive oil. Fold in bread, mixing well so it becomes moistened with vinegar, oil and juice of tomatoes. Fold in basil and season salad with salt and pepper. Set aside at least one-half-hour before serving.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 486 milligrams, Sugar 5 grams
More about "eggplant and tomato panzanella bread salad recipes"
PANZANELLA SALAD (TUSCAN BREAD AND TOMATO SALAD)
From oliviascuisine.com
Cuisine ItalianTotal Time 45 minsCategory SaladsCalories 206 per serving
- Place the tomatoes in a colander over a bowl. Season with the salt and toss to combine. Let them sit for 10-15 minutes.
- Heat 2 tablespoons olive oil in a large skillet, over medium-low heat. Working in batches if necessary, add the bread cubes and cook, turning as they brown, until golden brown, about 10 minutes. You can add more olive oil as needed. Reserve.
- Remove the colander with the tomatoes from bowl and reserve. To that bowl with the tomato juices, add the vinegar, garlic, mustard and a pinch of salt and pepper. Whisking constantly, slowly add the 1/2 cup olive oil to emulsify. Reserve.
- In a large bowl, combine the salted tomatoes, cucumber, sliced onion and fried bread. Drizzle the vinaigrette, season with salt and pepper, and add the basil, tossing to combine.
PANZANELLA SALAD (BREAD AND TOMATO SALAD) RECIPE
From themediterraneandish.com
4.7/5 (52)Calories 82 per servingCategory Salad
- In a large mixing bowl, combine bread cubes with large drizzle of extra virgin olive oil and a generous pinch of kosher salt. Toss to make sure the bread is well coated (save the bowl for later use). Spread the bread cubes on a sheet pan and bake in heated oven for about 10 minutes or until golden (the edges should get crisp, while the bread gains some color and crisp but remains still a bit chewy).
- Place a large colander over the same mixing bowl. Place the tomatoes in the colander and sprinkle with kosher salt. Toss briefly with your hand. Set aside for a few minutes to allow the tomatoes to release their juices in the mixing bowl.
- When ready, move the colander with the tomatoes to the sink for now, and use the mixing bowl with the tomato juice to make the dressing. Add red wine, ½ cup extra virgin olive oil, garlic cloves, Dijon mustard, thyme, and a large pinch of black pepper. Whisk to combine.
CLASSIC PANZANELLA SALAD (TUSCAN-STYLE TOMATO AND …
From seriouseats.com
Ratings 12Calories 390 per servingCategory Quick And Easy, Salads, Sides
PANZANELLA (ITALIAN TOMATO & BREAD SALAD) | RECIPETIN EATS
From recipetineats.com
5/5 (8)Total Time 50 minsCategory Side SaladCalories 431 per serving
PANZANELLA (TUSCAN TOMATO AND BREAD SALAD) RECIPE
From bbc.co.uk
TOMATO AND BREAD SALAD – PANZANELLA - PBS
From pbs.org
ROASTED EGGPLANT AND TOMATOES WITH PARMESAN …
From thespruceeats.com
FOOD REPORTER RANKS 4 BRITISH ROYAL RECIPES FROM BEST TO WORST
From insider.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
TRADITIONAL PANZANELLA - TUSCAN TOMATO AND BREAD SALAD
From olivetomato.com
NO-FRY BAKED EGGPLANT PARMESAN WITH FRESH TOMATO SALAD
From familystylefood.com
PANZANELLA SALAD WITH PEACHES AND CORN - LOVE AND LEMONS
From loveandlemons.com
ITALIAN PASTA SALAD RECIPE
From seriouseats.com
PANZANELLA (TOMATO AND BREAD SALAD RECIPE) - THE DEVIL WEARS SALAD
From thedevilwearssalad.com
RECIPE FOR PANZANELLA SALAD FROM CHEF ROCCO OF PIZZERIA LIBRETTO
From torontoguardian.com
EGGPLANT PANZANELLA - BETTER HOMES & GARDENS
From bhg.com
PANZANELLA BREAD SALAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
HEIRLOOM TOMATO PANZANELLA SALAD - MINIMALIST BAKER RECIPES
From minimalistbaker.com
You'll also love