Mediterranean Panzanella Salad Recipes
MEDITERRANEAN CHICKEN PANZANELLA SALAD
Here's a better-for-you take on the classic panzanella salad, made with whole wheat pita bread, chicken and lots of veggies.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, 1 cup each.
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Place pita halves in single layer on baking sheet. Bake 4 to 5 min. on each side or until crisp and lightly browned on both sides. Cool.
- Combine next 6 ingredients in large bowl.
- Crumble pitas over salad. Mix dressing and lemon juice. Add to salad; toss to coat.
Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g
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.
PANZANELLA SALAD
Italian bread and tomato salad! Capers work great in place of the olives too!
Provided by veggiemom
Categories Salad
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
- While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.
Nutrition Facts : Calories 307.5 calories, Carbohydrate 22.2 g, Cholesterol 11.8 mg, Fat 21.7 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 4.8 g, Sodium 551.4 mg, Sugar 3.5 g
MEDITERRANEAN PANZANELLA
Dinner ready in 10 minutes! Serve this delicious salad made using bread, tomatoes and cucumber. Perfect if you love Mediterranean cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- In large bowl, mix oil, vinegar, pepper and salt with wire whisk. Stir in tomatoes, cucumber, olives and basil. Add bread and cheese; toss gently. Serve immediately.
Nutrition Facts : Calories 300, Carbohydrate 42 g, Fat 2, Fiber 7 g, Protein 11 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 630 mg
MEDITERRANEAN PANZANELLA
This panzanella, or bread salad, is made with green beans, onion, olives, fennel, and feta.
Provided by Martha Stewart
Categories Salad Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil over medium-high heat; add salt. Add beans; simmer until just tender, 5 to 6 minutes. Plunge beans into ice-water bath to stop the cooking; let cool completely in water. Drain.
- Toss together green beans, fennel, onion, olives, feta, oil, vinegar, and 1/4 teaspoon salt in a medium bowl; season with pepper. Let stand at room temperature 15 minutes.
- Preheat broiler. Place bread on a baking sheet. Broil, turning once, until bread darkens, about 3 minutes per side. Cut bread into 1-inch cubes; add to salad, and toss to combine.
MEDITERRANEAN PANZANELLA SALAD
The vinaigrette in this classic Italian bread and vegetable salad is replaced with a creamy ranch and curry dressing.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Mix dressing and curry powder until blended.
- Combine cheese, cucumbers, olives, onions and radishes in large bowl. Add dressing mixture; mix lightly.
- Add greens and pita pieces just before serving; toss to coat.
Nutrition Facts : Calories 310, Fat 23 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g
CHICKPEA PANZANELLA
A bread salad is a delicious way to breathe new life into day-old bread. Ciabatta bread lends crunch and texture, soaks up juices and dressings, and adds toasty flavor. We toast the bread in the oven, but if you already have the grill cranked up, this salad easily transitions to an outdoor dish. We recommend showcasing seasonally prime veggies for optimum taste and freshness. In spring, cherry tomatoes are your best bet. By allowing a few well-chosen convenience items to shine, this supremely simple salad comes together in only 20 minutes. Serve it at room temperature or slightly chilled for best results.
Provided by Jamie Vespa, MS, RD
Time 20m
Yield Serves 5 (serving size: 2 cups)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Remove and discard crust from ciabatta; cut bread into 1/2-inch cubes. Spread bread cubes in an even layer on a baking sheet. Bake at 350°F for 12 minutes or until toasted and golden.
- Combine toasted bread, tomatoes, chickpeas, artichoke hearts, feta, onion, and basil in a large bowl.
- In a separate smaller bowl, combine oil, vinegar, oregano, pepper, and salt. Stir with a whisk. Pour over salad; toss to combine. Garnish with chopped fresh basil.
Nutrition Facts : Calories 347, Carbohydrate 40 g, Cholesterol 15 mg, Fat 16 g, Fiber 6 g, Protein 11 g, SaturatedFat 4.2 g, Sodium 599 mg, Sugar 3 g
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- In a large mixing bowl, combine bread cubes with large drizzle of extra virgin olive oil and a generous pinch of kosher salt. Toss to make sure the bread is well coated (save the bowl for later use). Spread the bread cubes on a sheet pan and bake in heated oven for about 10 minutes or until golden (the edges should get crisp, while the bread gains some color and crisp but remains still a bit chewy).
- Place a large colander over the same mixing bowl. Place the tomatoes in the colander and sprinkle with kosher salt. Toss briefly with your hand. Set aside for a few minutes to allow the tomatoes to release their juices in the mixing bowl.
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- Gather and prep ingredients. Turn on broiler. Cover a baking sheet with parchment or a Silpat mat.
- Drizzle 2 tablespoons olive oil over bread cubes and toss to coat. Sprinkle lightly with salt. Place bread cubes on prepared baking sheet under broiler, about 8-inches from the heat. (Not the closest rack to the element.) Leave the door open and keep an eye on them. When you begin to see the bread cube tips turning golden, take them out. This should take about 3 minutes or less. Using a spatula or tongs, toss the cubes again and put them back into the oven. Continue to toast until they are gently toasted thorough: about another 3 minutes. When bread cubes are toasted, remove from baking sheet and set aside. Preheat oven to 400°F | 205°C.
- In a large bowl, combine sliced onion, eggplants, squash and half of the sliced tomatoes. (Reserve the other half of the tomatoes for later.) Drizzle 2 tablespoons each olive oil and balsamic vinegar over vegetables. Sprinkle with salt and pepper and toss to coat.
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- Cut bread into one inch cubes. Place on a large baking sheet and drizzle with 2 tbsp olive oil, tossing with your hands or tongs to coat. Toast for 15-20 minutes or until golden brown.
- While bread is in the oven, make the vinaigrette: Add oil, vinegar, salt, and pepper to a small bowl or mason jar. Mix until well combined. Set aside.
28 HEALTHY AND TASTY MEDITERRANEAN VEGETARIAN RECIPES
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- Mediterranean Bean Soup. This creamy white bean soup is the cold day comfort food you have always needed. It is vegetarian, gluten-free, and incredibly flavorful.
- Pisto (Spanish Vegetable Stew) This soup is commonly known as the Spanish version of the infamous ratatouille for its similarities in ingredients. It uses many crunchy vegetables like eggplant, zucchini, onion, tomatoes, pepper, and a whole lot of olive oil.
- Mediterranean Lentil Soup. Lentil is a very popular and staple ingredient in most Mediterranean recipes. It is versatile, tasteful, and packed with great nutrition.
- Revithosoupa (Greek Chickpea Soup) Healthy, warming, and easy to make, this traditional Greek dish has it all. Its main ingredient is chickpea, which many people choose for a vegetarian dish because it is appetizing and also a great source of energy.
- La Peperonata (Italian Pepper And Onion Stew) What better way to spend your summer nights than to enjoy this flavorful stew with your friends and family?
- Mediterranean Farro Salad. Farro is an ancient grain that bears many similarities to barley but is a lot chewier in texture, even after cooking. This strange ingredient has an elegant nutty taste and the same kind of warmth you might find in cinnamon.
- Berry Feta Salad. Get ready to impress all your guests at your summer parties and brunches with this beautiful salad. It is a gorgeous medley of fruits and vegetables with a little feta cheese to tie everything together.
- Panzanella Salad. This is an Italian bread salad that is ideal to have as the warm weather approaches. Bread is one of the most common ingredients in Mediterranean cuisine, so it’s no surprise that it has an entire salad revolving around it.
- White Bean Salad. Bring some colors and crunchiness to your next picnic with this incredible salad. It is so great for outdoor activities because it tastes great even as a cold dish and can withstand the heat quite well, as long as you store it properly.
- Mediterranean Quinoa Salad. Quinoa is a grain crop that has recently gained a lot of attraction because of its many health benefits. With that being said, many find its earthy taste difficult to eat.
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