BAREFOOT CONTESSA'S GREEK PANZANELLA
Make and share this Barefoot Contessa's Greek Panzanella recipe from Food.com.
Provided by Sharon123
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Directions.
- Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
- Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
- For the vinaigrette:.
- Whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.
Nutrition Facts : Calories 413.6, Fat 28.8, SaturatedFat 8.6, Cholesterol 33.8, Sodium 1150.6, Carbohydrate 30.6, Fiber 3.2, Sugar 3.7, Protein 10.3
GRILLED PANZANELLA
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.
- In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.
- When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.
- Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.
Nutrition Facts : Calories 241 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 737 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams
INA GARTEN'S GREEK SALAD
This is Ina Garten's highly rated Greek Salad recipe, featured on Food Network. The dressing is to die for!
Provided by Faux Chef Lael
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place the cucumber, peppers, tomatoes and red onion in a large bowl.
- For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion.
- Pour the vinaigrette over the vegetables.
- Add the feta and olives and toss lightly.
- Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
- Tips from me:
- To reduce the sharpness of the onion, soak the sliced onion in ice cold water for 30 minutes and pat with paper towels to dry, before adding to salad.
- To cut down on prep time, place a single layer of cherry/grape tomatoes between two Tupperware lids (or flat plates, etc.) and slice through all of them at once, using a sharp knife.
Nutrition Facts : Calories 311.5, Fat 27.6, SaturatedFat 8.4, Cholesterol 33.8, Sodium 905.2, Carbohydrate 10.6, Fiber 2.2, Sugar 4.9, Protein 7
CLASSIC PANZANELLA
Steps:
- Cover the onion slices with cold water; let soak about 30 minutes, changing the water three or four times. Drain, and transfer to a large bowl or dish. Meanwhile, cover the bread with cold water, and let stand until the bread is softened, about 10 minutes.
- Squeeze the bread to remove as much water as possible. Arrange the bread on a double layer of paper towels; cover with another double layer, and press down to extract any remaining water. Sprinkle the bread with about 1 teaspoon salt. Set aside for 5 minutes.
- Using your fingers, pluck the bread into bite-size pieces, and transfer to the dish containing the onions. Toss to combine.
- Prepare the cucumbers and tomatoes. Add to the bowl with the bread mixture.
- Drizzle the oil and vinegar over the salad; season with salt and pepper.
- Tear the basil leaves in half; add to the bowl. Gently toss to combine. Set aside in a cool place, 30 to 45 minutes. Toss and serve.
BAREFOOT CONTESSA'S PANZANELLA SALAD
Make and share this Barefoot Contessa's Panzanella Salad recipe from Food.com.
Provided by abloom69
Categories Vegetable
Time 45m
Yield 12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 137.5, Fat 12.6, SaturatedFat 1.8, Sodium 301.2, Carbohydrate 5.9, Fiber 1.1, Sugar 1.9, Protein 1.3
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BAREFOOT CONTESSA | PANZANELLA | RECIPES
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- Heat the oil in a large sauté 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.
- 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.
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