Tuscan Panzanella Recipes

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CLASSIC PANZANELLA

Provided by Valerie Bertinelli

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7



Classic Panzanella image

Steps:

  • Preheat the oven to 325 degrees F. Arrange the bread cubes on a rimmed baking sheet in a single layer. Bake until dried out but not toasted, 10 to 15 minutes. Cool.
  • Meanwhile, put the tomatoes in a colander and toss them with 1 teaspoon salt. Let stand 20 minutes, discard any juices that drain out.
  • Whisk the olive oil and vinegar together in a large bowl. Add the bread, tomatoes, onion, and basil and toss to coat thoroughly. Season with salt and pepper and serve immediately.

5 cups cubed good-quality crusty bread (about half of a 7-inch round loaf)
6 medium-ripe tomatoes, cored and cut into 3/4-inch pieces
Kosher salt and freshly ground black pepper
6 tablespoon extra-virgin olive oil
3 tablespoons sherry vinegar
1/4 cup thinly sliced red onion
1 cup basil leaves, torn

PANZANELLA

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 16



Panzanella image

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.

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

TUSCAN PANZANELLA SALAD

This is a little different than the traditional Italian bread salad because it uses croûtons instead of bread. I really love all of the ingredients in this!

Provided by Karen..

Categories     Greens

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8



Tuscan Panzanella Salad image

Steps:

  • In large bowl, mix all ingredients except vinaigrette.
  • Add vinaigrette; toss until coated.
  • Sprinkle with freshly grated Parmesan or Romano Cheese.

1 (10 ounce) bag mixed salad greens (romaine and leaf lettuce mix)
1 (19 ounce) can cannellini beans, rinsed and drained (white kidney beans)
2 cups large croutons
1 cup grape tomatoes
1/2 cup thinly sliced red onion
1/3 cup pitted kalamata olive, cut in half
1/3 cup balsamic vinaigrette
freshly grated parmesan cheese (optional) or romano cheese (optional)

TUSCAN PANZANELLA

Provided by Rick Tramonto

Categories     Salad     Cheese     Garlic     Olive     Onion     Pepper     Tomato     Vegetable     Side     Quick & Easy     Lunch     Parmesan     Lemon     Basil     Fennel     Cucumber     Bell Pepper     Summer     Capers     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield serves 4

Number Of Ingredients 17



Tuscan Panzanella image

Steps:

  • 1. Preheat the oven to 300°F.
  • 2. In a bowl, toss the bread with the olive oil and salt and pepper to taste. Spread the bread on a baking sheet and bake for 7 to 10 minutes, until slightly crisp. (The pieces should not be as crispy as croutons.) Alternatively, spread the bread cubes on a baking sheet and let them dry, uncovered, for about 24 hours.
  • 3. In a large bowl, whisk together the vinegar, capers, zest, and garlic. Season to taste with salt and pepper. Whisking constantly, add the extra virgin olive oil in a stream until well incorporated.
  • 4. Add the onion, tomatoes, bell peppers, cucumber, fennel, and olives and toss with the vinaigrette. Adjust the salt and pepper.
  • 5. Tear the fennel fronds and add them to the bowl along with the basil and bread. Toss to coat. Set aside for 20 minutes.
  • 6. Divide the salad among 4 plates. Garnish each plate with shaved cheese and serve. If you prefer a moister salad, drizzle with a little more extra virgin olive oil.

4 cups torn pieces of sourdough or rustic peasant bread, 1 to 1 1/2 inches wide
3 tablespoons olive oil
Kosher salt and cracked black pepper
1/4 cup red wine vinegar
1 tablespoon drained capers
2 teaspoons grated lemon zest
1 garlic clove, minced
1/2 cup extra virgin olive oil
1 cup thinly sliced red onion
5 assorted ripe heirloom tomatoes, halved or quartered, depending on size and shape
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 cucumber, peeled, seeded, and chopped
1 fennel bulb, trimmed and thinly sliced, fronds reserved
1/2 cup pitted and halved Niçoise olives
1/4 cup chopped fresh basil leaves
1/4 cup shaved Parmigiano-Reggiano cheese

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



Tuscan Panzanella image

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.

9 tablespoons extra-virgin olive oil
1/2 pound crusty Italian country bread, cut into 1/2-inch-thick slices
3 garlic cloves, 1 halved and 2 minced
1 pound cherry tomatoes (3 cups), halved
1/2 cup thinly sliced red onion
1 cup bocconcini (mini mozzarella balls), halved
10 to 15 basil leaves, thinly sliced, plus whole leaves for garnish
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper

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



Panzanella image

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

1kg ripe mixed tomatoes , halved if small, quartered if large
300g day-old sourdough or ciabatta, torn into large chunks
100ml extra virgin olive oil
50ml red wine vinegar
1 small shallot , finely chopped
50g tin anchovies , drained and roughly chopped
100g black olives , pitted
large handful of basil leaves, torn

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



Panzanella image

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.

3 large heirloom tomatoes, chopped into 1/4- to 1/2-inch cubes
1/2 medium cucumber, julienned and cut into 1/4-inch cubes
1/4 cup thinly sliced red onion
3 tablespoon fresh basil, torn into large pieces
3 tablespoon red wine vinegar
1 1/2 tablespoon olive oil
Sea salt
Coarsely ground black pepper
1/2 whole-wheat baguette, cut into 8 (1/2-inch-thick) slices
8 basil leaves

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