PANZANELLA
Provided by Ree Drummond : Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the croutons: Preheat the oven to 275 degrees F.
- Cut the bread into 1-inch cubes and arrange on a baking sheet. Drizzle the cubes with the olive oil and toss to coat. Put the pan in the oven to slightly crisp ("stale") the bread without toasting it, 20 to 25 minutes. Remove and allow to cool.
- For the dressing: In a small jar, shake together the olive oil, vinegar, salt and pepper.
- For the salad: In a large bowl, combine the tomatoes, cucumbers, onions and bread cubes. Pour the dressing over the salad ingredients, tossing gently. Add the sliced basil and Parmesan shavings and toss again. Sprinkle with more salt and pepper and serve garnished with whole basil leaves.
CHEF JOHN'S PANZANELLA
The key to this panzanella is frying the bread cubes in loads of olive oil in a skillet, which obviously makes them crispy. But the healthful fat also soaks into the bread cubes and renders them semi-waterproof, or dressing-proof. The same goes for the dusting of Parmesan cheese applied halfway through the crisping process.
Provided by Chef John
Categories Salad
Time 1h
Yield 2
Number Of Ingredients 10
Steps:
- Pour bread into a large skillet and drizzle with 1/4 cup olive oil, working in batches if necessary. Cook and stir bread over medium heat, adding more oil as needed, until bread cubes are golden and crispy on the outside, 7 to 12 minutes.
- Sprinkle Parmigiano-Reggiano over the top of the bread cubes; cook and stir until cheese is melted onto bread, and bread is crispy on the outside but still chewy on the inside, 3 to 4 minutes more. Cool completely.
- Combine tomatoes, red wine vinegar, extra virgin olive oil, garlic, sugar, salt, and black pepper together in a bowl until well-mixed. Cover bowl with plastic wrap and let sit at room temperature until flavors combine, about 20 minutes.
- Toss basil into tomato mixture; add bread cubes and stir. Let salad sit at room temperature 3 to 4 minutes; if the liquid is completely absorbed, add more vinegar and extra virgin olive oil to taste. Season with salt and black pepper.
Nutrition Facts : Calories 745.5 calories, Carbohydrate 68.4 g, Cholesterol 8.8 mg, Fat 45.8 g, Fiber 4.2 g, Protein 17.5 g, SaturatedFat 7.9 g, Sodium 927 mg, Sugar 3.3 g
SUMMER PANZANELLA RECIPE BY TASTY
This simple panzanella salad let's summer's best flavors shine. Serve at your next backyard barbecue or poolside potluck--it's sure to be a hit!
Provided by Rie McClenny
Categories Sides
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚F (180˚C).
- Add the bread cubes to a medium bowl and toss with 2 tablespoons of olive oil, ½ teaspoon salt, and ½ teaspoon black pepper until well coated.
- Spread the bread cubes in an even layer on a baking sheet. Toast for 15 minutes, until golden brown.
- In a liquid measuring cup or small bowl, whisk together the shallot, garlic, mustard, vinegar, remaining teaspoon of pepper, and 1 teaspoon salt. Slowly drizzle in ¼ cup olive oil, whisking constantly, until the dressing is emulsified. Set aside.
- Heat the remaining tablespoon of olive oil in a medium skillet over medium-high heat. Once the oil is shimmering, add the corn and cook, stirring, until charred in spots, about 5 minutes. Season with the remaining ½ teaspoon salt.
- Transfer the corn to a large bowl and add the toasted bread cubes, tomatoes, mozzarella, and dressing. Toss well. Add the basil and toss again to incorporate.
- Enjoy!
Nutrition Facts : Calories 691 calories, Carbohydrate 77 grams, Fat 30 grams, Fiber 6 grams, Protein 26 grams, Sugar 14 grams
SOUTHWEST PANZANELLA
This variation on the "little swamp" theme features sourdough bread and those ever-appealing Southwest seasonings: fresh chilies, cilantro, cumin, and corn.
Provided by Dana Shaw
Yield Serves 4 as a side dish, 2 as a main dish
Number Of Ingredients 18
Steps:
- Bring a large pot of water to a boil. Add the corn and let the water return to a boil. Cover the pot, turn off the heat, and leave the corn for 8 to 10 minutes. (If you're using an electric stove, take the pot off the burner.) Transfer the corn to a plate to let it cool. (Or cook the corn in the microwave.)
- In a large bowl, combine the red wine vinegar and garlic with the water. Add the bread and toss well with your hands. Set aside.
- In a large salad bowl, combine the onions, chili or pepper, cilantro, lime juice, chickpeas, avocado, tomatoes, cucumber, Jack cheese, and cheddar cheese. Scrape the corn kernels off the cob into the bowl, and add the cumin and chili powder. Toss well.
- Squeeze excess moisture from the bread, add it to the salad, and toss again. Drizzle the olive oil over the salad, and toss again. Cover and refrigerate for at least an hour. Toss thoroughly before serving.
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
TUSCAN PANZANELLA
This traditional Tuscan Panzanella summer salad is a mix of bright flavors and textures-tomatoes, bocconcini, red onion, basil, and crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
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.
More about "southern panzanella recipes"
TOMATO-HERB PANZANELLA | SOUTHERN LIVING
From southernliving.com
Total Time 1 hr 5 mins
- Preheat oven to 375°F. Toss together bread, ¼ cup of the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper on a large rimmed baking sheet; spread mixture in an even layer. Bake until golden brown and crispy, about 15 minutes, tossing once halfway through cook time.
- Toss together tomatoes, cucumber, arugula, basil, tarragon, capers, and toasted bread in a large bowl; set aside.
- Stir together vinegar, mustard, garlic, and remaining ⅓ cup oil, 1 ½ teaspoons salt, and ¼ teaspoon pepper in a small bowl until combined. Drizzle over tomato mixture in bowl; gently toss to combine. Let stand at room temperature 30 minutes. Serve.
SOUTHERN PANZANELLA RECIPE - FOOD REPUBLIC
From foodrepublic.com
Servings 4-6Estimated Reading Time 1 min
SUMMER PANZANELLA WITH GARLIC BUTTER BREAD - EATING …
From eatingeuropean.com
PANZANELLA RECIPE: THE ULTIMATE SUMMER DISH - THE
From theromanfoodie.com
LA PANZANELLA® ARTISANAL FOODS
From lapanzanella.com
LAYERED PANZANELLA RECIPE - COOKIE AND KATE
From cookieandkate.com
ITALIAN PANZANELLA RECIPE | SANPELLEGRINO® ITALIAN FOOD …
From sanpellegrinofruitbeverages.com
RECIPE: PANZANELLA – A DELICIOUS WAY TO USE UP STALE BREAD
From fussfreeflavours.com
SPRING PANZANELLA RECIPE | BON APPéTIT
From bonappetit.com
BEST SUMMER PANZANELLA RECIPE - HOW TO MAKE …
From delish.com
SUMMER PANZANELLA - GIMME SOME OVEN
From gimmesomeoven.com
HOW TO EAT: PANZANELLA | ITALIAN FOOD AND DRINK | THE GUARDIAN
From theguardian.com
SOUTHERN PANZANELLA SALAD - JOY THE BAKER
From joythebaker.com
SUMMER FRUIT PANZANELLA RECIPE - SERIOUS EATS
From seriouseats.com
TUSCAN PANZANELLA - STEVEN AND CHRIS - CBC.CA
From cbc.ca
CLASSIC SAVORY PANZANELLA – CHEF VEERA
From chefveera.com
10+ PANZANELLA RECIPES | EATINGWELL
From eatingwell.com
THE AUTHENTIC ITALIAN PANZANELLA RECIPE - SANPELLEGRINO FRUIT …
From sanpellegrinofruitbeverages.com
SOUTHERN PANZANELLA SALAD • THE APRIL BLAKE
From theaprilblake.com
WHAT IS PANZANELLA? | ALLRECIPES
From allrecipes.com
SPRING PANZANELLA RECIPE - COOKIE AND KATE
From cookieandkate.com
PANZANELLA: THE ORIGINAL TUSCAN RECIPE - FINE DINING LOVERS
From finedininglovers.com
BEST SPRING PANZANELLA RECIPE - HOW TO MAKE SPRING PANZANELLA
From goodhousekeeping.com
SOUTHERN PANZANELLA | RECIPE | PANZANELLA RECIPE, FOOD NETWORK …
From pinterest.ca
HOW TO MAKE PANZANELLA | FOOD & WINE
From foodandwine.com
PANZANELLA VS. PANZANELLA: THE CLASSIC PLUS A VARIATION
From lacucinaitaliana.com
MEDITERRANEAN DIET PANZANELLA WITH FRUIT - FOOD WINE AND LOVE
From foodwineandlove.com
ITALIAN PANZANELLA SALAD RECIPE - SO MUCH FOOD
From somuchfoodblog.com
PANZANELLA - AUTHENTIC AND TRADITIONAL TUSCAN RECIPE | 196 FLAVORS
From 196flavors.com
BEST CLASSIC PANZANELLA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
WHAT TO SERVE WITH PANZANELLA? 8 BEST SIDE DISHES TO MAKE
From eatdelights.com
PANZANELLA - 3 DIFFERENT RECIPES - TRADITIONAL, ROMAN & MINE ALL …
From anitalianinmykitchen.com
PANZANELLA - THE PIONEER WOMAN
From thepioneerwoman.com
WHAT TO SERVE WITH PANZANELLA? 7 BEST SIDE DISHES
From americasrestaurant.com
BEST SPRING VEGETABLE PANZANELLA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
RECIPES - LA PANZANELLA® ARTISANAL FOODS CANADA
From ca.lapanzanella.com
CLASSIC PANZANELLA SALAD (TUSCAN-STYLE TOMATO AND BREAD SALAD) …
From seriouseats.com
TUSCAN PANZANELLA PRIMER - LA CUCINA ITALIANA
From lacucinaitaliana.com
GRILLED SOUTHERN PANZANELLA SALAD - MEDITERRANEAN RECIPES
From fooddiez.com
PERFECT PANZANELLA SALAD - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
HOME - LA PANZANELLA® ARTISANAL FOODS CANADA
From ca.lapanzanella.com
You'll also love