Panzanella Salad With Bacon Tomato And Basil Recipes
TOMATO BASIL PANZANELLA
This is an Italian salad made with dry bread and tomatoes. Delicious.
Provided by Cecilia Smith
Categories Salad Vegetable Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes over a baking sheet.
- Bake bread cubes in the preheated oven until lightly browned, about 15 minutes, stirring occasionally.
- Whisk olive oil, vinegar, lemon juice, parsley, and salt in a large bowl. Fold in toasted bread, tomatoes, onion, olives, basil, and Parmesan cheese until vinegar dressing is evenly distributed.
Nutrition Facts : Calories 267.9 calories, Carbohydrate 21.5 g, Cholesterol 3.6 mg, Fat 17.6 g, Fiber 4.4 g, Protein 7.4 g, SaturatedFat 3.2 g, Sodium 456.9 mg, Sugar 6.2 g
PANZANELLA SALAD WITH BACON, TOMATO AND BASIL
This is from Cooking Light magazine. A great refreshing Italian salad. You can make the tomato mixture the day before and the toss with bread and lettuce just before serving.
Provided by Charmie777
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350º.
- Combine first 5 ingredients in a bowl; stir with a whisk.
- Add tomato, onion, basil and bacon; toss well. Set aside.
- Arrange bread cubes in a single layer on baking sheet. Lightly coat bread with cooking spray.
- Bake at 350º for 15 minutes or until toasted; cool.
- Add bread and lettuce to tomatoes; toss gently to combine.
- Serve immediately.
Nutrition Facts : Calories 588.5, Fat 8.3, SaturatedFat 2.2, Cholesterol 8.8, Sodium 1264, Carbohydrate 104.7, Fiber 6.2, Sugar 9.5, Protein 24.6
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.
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- Combine first 5 ingredients in a bowl; stir with a whisk. Add tomato, onion, basil, and bacon; toss well. Set aside.
- Arrange bread cubes in a single layer on a baking sheet; lightly coat bread with cooking spray. Bake at 350° for 15 minutes or until toasted; cool. Add bread and lettuce to tomato mixture; toss gently to combine. Serve immediately.
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