Garden Bounty Panzanella Salad Recipes
PANZANELLA
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.
GARDEN BOUNTY PANZANELLA SALAD
My sister gave me fresh tomatoes and basil, so I made a bread salad known as Panzanella. The longer it sits, the more the bread soaks up the seasonings. -Jannine Fisk, Malden, Massachusetts
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat 2 tablespoons oil over medium heat. Add half of the bread cubes; cook and stir until toasted, about 8 minutes. Remove from pan. Repeat with remaining oil and bread cubes., Combine bread cubes, tomatoes, cucumber, peppers, onion, basil, cheese, salt and pepper. Toss with dressing.
Nutrition Facts : Calories 131 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 310mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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- Slice the bread into smaller pieces, then brush lightly with a bit of oil and bake for 10-15 minutes at 350ºF/180ºC until lightly toasted with a crisp shell and slightly chewy middle.If the bread is very stale (hard), then I recommend sprinkling it lightly with a bit of water before baking, and this will help it soften a little. Alternatively, you can pan-fry the bread pieces for 8-10 minutes with a bit of oil until crispy.
- While the bread toasts, chop the tomatoes into bite-sized pieces and lightly salt them (so they release their juices), and leave them to drain in a colander for 10-15 minutes (while the bread bakes). This is an important step as the drained tomatoes will improve in texture and flavor.
- For more of a traditional Panzanella, rub the bread with the tomatoes until they are mashed. Then, in a large bowl, combine all the ingredients, add the dressing, and then lightly toss to combine.
- Make ahead: while I recommend leaving the salad to "marinate" for 30 minutes, you can do so for up to four hours – meaning it’s a great option to make ahead earlier in the day before serving.Store: this bread salad isn’t particularly great at leaving leftovers due to the risk of super soggy bread. If you want to spread the salad over a couple of days, I recommend only adding bread to the portion you want to serve each time, saving the rest covered in the refrigerator.
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- To make the vinaigrette, place garlic, vinegar, oregano, sugar and chile flakes in a medium bowl along with a couple pinches of salt and a few turns of black pepper. Let sit for 5 minutes. Slow stream in olive oil while whisking to create an emulsified dressing. Season to taste with additional salt and pepper.
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