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
Prepare your own version of one of Tuscany's most famous dishes, panzanella. It's a good way to use up leftovers, as it's made with stale bread - simply toss with ripe tomatoes and an olive oil dressing
Provided by Esther Clark
Categories Lunch, Side dish, Starter
Time 45m
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.
- Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.
- In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.
Nutrition Facts : Calories 378 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 2.3 milligram of sodium
PANZANELLA WITH TOMATOES, WHITE BEANS, BASIL, AND PROSCIUTTO
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Provided by Allrecipes Member
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F.
- Coat baking sheet with cooking spray. Place bread cubes on sheet and spritz bread. Bake in oven until lightly toasted, 3 to 4 minutes, shaking once or twice to heat evenly.
- Meanwhile, in large bowl, toss beans, basil, tomatoes, oil, vinegar, and salt until combined. Set aside.
- Cut prosciutto into tiny pieces using kitchen shears. Cook in nonstick skillet on medium-high until crispy. Remove and drain on paper towels.
- Add toasted bread to tomato mixture and toss lightly. Divide among 4 plates and garnish with prosciutto.
Nutrition Facts : Calories 276.8 calories, Carbohydrate 36.1 g, Cholesterol 6.2 mg, Fat 11 g, Fiber 7.1 g, Protein 9.3 g, SaturatedFat 2.1 g, Sodium 529.2 mg, Sugar 1.1 g
VIVA PANZANELLA
Add some white beans, and suddenly the traditional Italian bread and tomato salad is filling enough to stand on its own. It's a great way to use fresh tomatoes from the garden or farmers market. -Patricia Levenson, Santa Ana, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 450°. In a large bowl, toss bread with oil and transfer to a baking sheet. Bake 8-10 minutes or until golden brown. Cool to room temperature., In a large bowl, combine tomatoes, beans, artichokes, peppers, basil, onion, olives, capers and bread., In a small bowl, whisk dressing ingredients. Drizzle over salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 424 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 1004mg sodium, Carbohydrate 59g carbohydrate (10g sugars, Fiber 7g fiber), Protein 13g protein.
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