Neapolitan Tomato And Bread Salad Recipes

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PANZANELLA (ITALIAN TOMATO AND BREAD SALAD)



Panzanella (Italian tomato and bread salad) image

Panzanella is a classic tomato and bread salad from Tuscany. Bursting with ripe tomatoes, cucumber and basil, it's hard to think of a salad that screams "summer" any louder. Chunks of lightly toasted bread meanwhile bring delicious texture and some heft to the salad, making it filling enough for lunch or a light meal.Be warned, this salad demands the very best tomatoes! If you don't have juicy tomatoes, don't make this. Make another salad instead!And though some Italians may tell you toasting bread is not the traditional way to make Panzanella, don't skip it. That is, unless you WANT unidentifiable white mush in your bowl within minutes of making this!

Provided by Nagi

Categories     Side Salad

Time 50m

Number Of Ingredients 11

4 - 5 cups (loosely packed) stale bread (, torn into 2.5cm/1" chunks (~180g/6 oz, depending on bread used))
1 tbsp extra virgin olive oil
4 medium tomatoes ((Note 1))
1 tsp cooking/kosher salt ((or 3/4 tsp table salt))
2 Lebanese cucumbers ((or 1 long telegraph/English cucumber), peeled (optional) (Note 3))
1 cup basil leaves (, loosely packed)
2 tbsp red or white wine vinegar ((Note 4 for other options))
1 tsp Dijon mustard
8 tbsp extra virgin olive oil (, the best you can afford)
1 1/2 tsp garlic (, finely minced (~1 large or 2 small))
1/4 tsp salt

Steps:

  • Preheat oven to 180°C /350°F (160°C fan).
  • Toss bread chunks with 1 tbsp olive oil in a bowl.
  • Toast: Spread bread on a a tray and toast for about 15 minutes, until the outside is becoming golden and crunchy but the inside is still a little soft, like toast. Remove and leave to cool.
  • Cut tomato into 8 wedges each. Cut some of these wedges into half (I like irregular shapes for this rustic salad).
  • Sweat tomato with salt: Put tomatoes into a colander over a large bowl. Season with the salt, toss and set aside for 10 minutes to draw out the juices. RESERVE the tomato juice in the bowl for the dressing.
  • Cut cucumber into any shaped chunks aroun 2.5cm / 1" pieces. Again, I like to do irregular but even-sized shapes.
  • Toss veg: Place tomato sweating in colander into large bowl. Add cucumber and basil, toss gently.
  • Tomato Dressing: Add Dressing ingredients into bowl holding the tomato juice, whisk well.
  • Dress salad: Add bread to salad, pour over dressing. Give it a light toss.
  • Rest then serve: Leave for 5 minutes to let the juices soak into the bread, tossing once or twice. Toss once more just before serving!

Nutrition Facts : Calories 431 kcal, Carbohydrate 32 g, Protein 6 g, Fat 32 g, SaturatedFat 5 g, Sodium 972 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 27 g, ServingSize 1 serving

ITALIAN BREAD AND TOMATO SALAD



Italian Bread And Tomato Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings, appetizer

Time 10m

Yield 3 servings

Number Of Ingredients 8

1/2 pound coarse white bread like ciabatta
1 1/2 pounds ripe local tomatoes
1 small Kirby cucumber
8 ounces red onion
3 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
1/4 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Cut bread into 1/2-inch thick slices, then break up or cut up into 1/2-inch cubes. Place into large serving bowl.
  • Wash and trim tomatoes, and cut in quarters. Squeeze juice from tomatoes over the bread; then, dice the tomatoes in 1/2-inch cubes and stir into bread.
  • Scrub and trim cucumber, and slice thinly. Cut slices into match-sticks, and add to bowl.
  • Finely mince onion, and add. Drizzle oil and vinegar over ingredients, and mix well to moisten bread and meld ingredients. Season with salt and pepper.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 13 grams, Carbohydrate 58 grams, Fat 17 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 675 milligrams, Sugar 11 grams

NEAPOLITAN TOMATO AND BREAD SALAD



Neapolitan Tomato and Bread Salad image

Number Of Ingredients 9

4 freselle or 1-inch-thick slices of Italian or French bread, toasted
2 large ripe tomatoes
2 small kirby cucumbers, sliced
3 or 4 slices chopped red onions
4 fresh basil leaves, torn into small pieces
1/4 cup extra-virgin olive oil
2 tablespoons white vinegar (approximate)
salt and freshly ground black pepper
8 ice cubes

Steps:

  • 1 Break the freselle or bread into bite-size pieces and place them in a bowl. Sprinkle with about 1/4 cup cool water or enough to slightly soften the bread. 2 Add the tomatoes, cucumbers, onion, and basil to the bowl. Drizzle with oil and vinegar and season to taste with salt and pepper. Toss well. 3 Add the ice cubes to the salad and let stand 15 minutes. Toss again and taste for seasoning, adding more vinegar if needed. Serve immediately. VARIATION: You can make the Pugliese version of this salad, called cialedda. They use a round variety of cucumber (but use what is available), plus radishes, arugula, and celery. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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