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
HEIRLOOM TOMATO PANZANELLA
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F and preheat a cookie sheet in it.
- Melt the butter in a large skillet over medium heat and cook until it foams. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
- Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool. Store in an airtight container.
- Michael's Notes: I use a serrated knife to remove the crust from day-old bread, then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Also note that I recommend grating the Parmesan finely so that it will stick to the bread better.
ARTICHOKE AND TOMATO PANZANELLA
"I love my Artichoke and Tomato Panzanella," says Giada. "It is a great go-to recipe because I always have the ingredients in my pantry. All the colors and flavors of the tomatoes, artichokes, basil and olives make this a tasty and vibrant dish."
Provided by Giada De Laurentiis
Categories appetizer
Time 16m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper. Grill the bread and artichokes until golden brown at the edges, about 6 minutes total, turning every 2 to 3 minutes. Remove the bread and artichokes from the grill and transfer to a large bowl.
- Add the tomatoes, olives and basil to the bowl and toss to combine. In a small bowl, stir together the olive oil, white wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper. Drizzle the dressing over the salad. Toss to combine and serve immediately.
HEIRLOOM TOMATO PANZANELLA
Provided by Geoffrey Zakarian
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- In a medium mixing bowl, combine the bread and olive oil and season with salt and pepper. Transfer to a baking sheet and bake until golden brown, 12 minutes. Cool to room temperature.
- Combine the cucumbers, onions, parsley, capers, olives, garlic, basil, tomatoes and cooled bread cubes in a bowl and dress with the Mustard-Anchovy Vinaigrette. You may use more or less vinaigrette depending on your preference. Season with salt and pepper.
- Puree the vinegar, mustard, garlic, shallots and anchovies in a blender. With the motor running, emulsify the oil into the mixture. Season with salt and pepper.
TOMATO PANZANELLA WITH RICOTTA
This quick main-course Italian bread salad makes the most of ripe summer tomatoes. Toasted cubes of stale, crusty loaf absorb the tomatoes' juices without disintegrating. If you prefer, serve the panzanella with slices of fresh mozzarella instead of ricotta.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. On a rimmed baking sheet, spread bread in a single layer and bake until dry and light golden brown, about 20 minutes. Meanwhile, in a large bowl, combine tomatoes, onion, vinegar, and oil and season with salt and pepper. Add toasted bread and basil and toss to combine. Let sit 20 to 30 minutes to allow bread to soak up liquid. Divide salad evenly among four bowls and top each with some ricotta, a drizzle of oil, and season to taste with salt and pepper.
Nutrition Facts : Calories 572 g, Fat 23 g, Fiber 8 g, Protein 24 g
PANZANELLA TOMATO TOAST WITH CRISPY CAPERS AND BASIL LEAVES
Provided by Rebekah Peppler
Categories Sandwich Tomato Appetizer Breakfast Vegetarian Kid-Friendly Quick & Easy Lunch Basil Cucumber Spring Summer Healthy Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 6 Servings
Number Of Ingredients 11
Steps:
- Heat oil in a medium skillet over medium-high. Add capers and fry, stirring occasionally, until crisp, about 2 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate to drain and season with salt. Fry basil in batches in same skillet until crisp, about 30 seconds. Transfer to paper-towel lined plate and season with salt. Let oil in pan cool slightly.
- Toss cucumber, tomatoes, onion, vinegar, fried capers, and 1/4 cup warm caper-basil oil in a large bowl. Season with salt and pepper. Vigorously rub one side of hot toasts with garlic, then top with tomato mixture. Top with fried basil leaves and serve warm.
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
HEIRLOOM TOMATO PANZANELLA
Make and share this Heirloom Tomato Panzanella recipe from Food.com.
Provided by MsPia
Categories < 60 Mins
Time 40m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Heat a stove-top grill. Brush the bread with olive oil, sprinkle with salt, and grill for 10 minutes on each side, until nicely browned. If you don't have a stove-top grill, 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.
- For the vinaigrette, whisk together the garlic, mustard, vinegar, olive oil, salt, and pepper.
- In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Toss with enough vinaigrette to moisten. Season liberally with salt and pepper and arrange the vegetables artfully on a platter. Drizzle the bread with extra vinaigrette or olive oil and add to the platter.
- Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend.
Nutrition Facts : Calories 135.3, Fat 12.6, SaturatedFat 1.8, Sodium 179.4, Carbohydrate 5.5, Fiber 1, Sugar 1.6, Protein 1.1
PANZANELLA WITH MOZZARELLA AND HERBS
At the height of tomato season, for every perfectly ripe, taut and juicy specimen, there's an overripe, oozing counterpart not far away. The Tuscan bread salad called panzanella is the perfect place to use those sad, soft tomatoes that are still rich in flavor. Traditional panzanella is made with stale, dried bread that's rehydrated from a dressing of sweet tomato juices, vinegar and plenty of olive oil. This version also includes some mozzarella for richness and cucumber for crunch. It's an ideal make-ahead dish; the longer the mixture sits (up to 6 or so hours), the better it tastes. Just make sure your bread thoroughly dries out in the oven so it won't turn to mush.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, appetizer, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
- Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.
- In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.
- Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 561 milligrams, Sugar 5 grams, TransFat 0 grams
PANZANELLA
This creation from Salvatore Marino, chef at Il Grano in Los Angeles, is the perfect finger food: tasty and healthy.
Provided by Salvatore Marino
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Toss first 6 ingredients in a bowl; season with salt and pepper; let stand 30 minutes. Drizzle 1 tablespoon liquid from mixture over bread; broil each side until golden; top with 2 tablespoon tomato mixture. Garnish with basil leaves.
More about "tomato basil panzanella recipes"
TOMATO, BASIL, AND CUCUMBER PANZANELLA WITH GRATED …
From foodandwine.com
5/5 (2)Category SaladsServings 4-6Total Time 55 mins
- Preheat oven to 400°F. Remove crust from bread, and discard or reserve for another use. Cut loaf into 1-inch-thick slices; cut slices into 1-inch-wide strips. Tear strips into 1-inch pieces, and toss with oil until evenly coated. Spread in an even layer on 2 rimmed baking sheets. Bake croutons on separate oven racks in preheated oven 8 minutes. Continue to bake until golden brown and crisp, 18 to 22 minutes, flipping croutons and rotating pans (top to bottom) often to ensure even browning. Remove croutons from baking sheets as they finish browning. Sprinkle croutons with kosher salt, and let cool in a single layer.
- Stir together shallots, red wine vinegar, and balsamic vinegar in a medium bowl; let stand 15 minutes. Cut tomatoes in half, and grate cut sides on large holes of a box grater until only skin remains. Discard skins. Set aside 1 cup tomato pulp. (Reserve remaining tomato pulp for another use.) Stir tomato pulp, oil, basil leaves, garlic, and kosher salt into vinegar mixture; let stand at least 10 minutes or up to 30 minutes. Remove and discard garlic. (Taste vinaigrette with a crouton or tomato slice, and adjust salt and acid as needed.) Set aside 1 1/4 cups vinaigrette; reserve remaining vinaigrette for another use.
- Toss together onion and vinegar in a small bowl; let stand 20 minutes. Set aside. Place half of croutons in a large salad bowl, and toss with 1/2 cup reserved vinaigrette. Place tomatoes on top of croutons, and season with 1/2 teaspoon kosher salt (to encourage them to release some of their juices); let stand 10 minutes.
BEST PANZANELLA RECIPE (TUSCAN TOMATO AND BREAD SALAD)
From themediterraneandish.com
4.7/5 (42)Calories 82 per servingCategory Salad
HEIRLOOM TOMATO PANZANELLA - WHAT'S GABY COOKING
From whatsgabycooking.com
EASY HEIRLOOM TOMATO FENNEL PANZANELLA SALAD - ETALK
From more.ctv.ca
TUSCAN TOMATO PANZANELLA SALAD RECIPE — THE MOM 100
From themom100.com
TOMATO-WATERMELON PANZANELLA SALAD WITH FETA RECIPE - HOUSE …
From houseandhome.com
TOMATO AND RYE PANZANELLA RECIPE | REAL SIMPLE
From realsimple.com
LAYERED PANZANELLA RECIPE - COOKIE AND KATE
From cookieandkate.com
PANZANELLA WITH ROASTED PEPPERS, TOMATOES & BASIL RECIPE - GOOP
From goop.com
HEIRLOOM TOMATO PANZANELLA - DONATELLA ARPAIA - RECIPES & FOOD
From donatella.com
HEIRLOOM TOMATO PANZANELLA SALAD - MINIMALIST BAKER …
From minimalistbaker.com
TOMATO PANZANELLA RECIPE | MYRECIPES
From myrecipes.com
BEST ARTICHOKE AND TOMATO PANZANELLA RECIPES | QUICK AND EASY | FOOD …
From foodnetwork.ca
PANZANELLA: ITALIAN RIPE TOMATO SALAD | FOOD CHANNEL
From foodchannel.com
HERB MARINATED TOMATO PANZANELLA - THE ORIGINAL DISH
From theoriginaldish.com
TUSCAN PANZANELLA SALAD WITH TOMATOES, BREAD AND BASIL
From mondomulia.com
PANZANELLA - THE PIONEER WOMAN
From thepioneerwoman.com
TOMATO, BASIL, AND CUCUMBER PANZANELLA WITH
From pressreader.com
TOMATO PANZANELLA SALAD | FOODING WORLD
From foodingworld.com
HEIRLOOM TOMATO AND BASIL PANZANELLA RECIPE - PCC COMMUNITY …
From pccmarkets.com
LA PANZANELLA SUNDRIED TOMATO AND BASIL CROCCANTINI BITES 6 OZ …
From amazon.ca
TOMATO BRUSCHETTA PANZANELLA - SIMPLY SCRATCH
From simplyscratch.com
CLASSIC PANZANELLA SALAD (TUSCAN-STYLE TOMATO AND BREAD …
From seriouseats.com
PANZANELLA: TRADITIONAL ITALIAN BREAD AND TOMATO SALAD
From christinascucina.com
PANZANELLA - BEAUTIFUL SUMMER SALAD WITH TOMATO VINAIGRETTE
From willcookforsmiles.com
SIMPLE TOMATO PANZANELLA SALAD - THE SIMPLE GREEN
From thesimplegreen.com
FRAICHE FOOD TOMATO FENNEL PANZANELLA SALAD | CHATELAINE
From chatelaine.com
PANZANELLA: TOMATO, BREAD AND BASIL SALAD RECIPE
From davidlebovitz.com
PANZANELLA SALAD RECIPE FOR TUSCAN BREAD AND TOMATO SALAD
From grantourismotravels.com
BEST TOMATO PANZANELLA RECIPE - HOW TO MAKE TOMATO PANZANELLA
From goodhousekeeping.com
TOMATO-HERB PANZANELLA | SOUTHERN LIVING
From southernliving.com
TOMATO PANZANELLA WITH SHRIMP AND BASIL RECIPE | MYRECIPES
From myrecipes.com
TOMATO FETA PANZANELLA - WHAT'S GABY COOKING
From whatsgabycooking.com
PANZANELLA (ITALIAN TOMATO & BREAD SALAD) | RECIPETIN EATS
From recipetineats.com
HEIRLOOM TOMATO PASTA BAKE WITH FRESH TOMATO SAUCE, PANZANELLA …
From foodnetwork.ca
PANZANELLA (TUSCAN TOMATO AND BREAD SALAD) RECIPE - BBC FOOD
From bbc.co.uk
You'll also love