Panzanella Italian Tomato And Bread Salad Recipes

PANZANELLA: TRADITIONAL ITALIAN BREAD AND TOMATO SALAD

Steps:

• Place the bread into a serving bowl which will accommodate the rest of the ingredients.
• Add the rest of the ingredients and mix well. Sprinkle with the salt, drizzle with the olive oil and vinegar and toss again, until well mixed.
• Leave for a few minutes so that the juice can soak into the bread cubes, then serve.

CLASSIC PANZANELLA SALAD (TUSCAN-STYLE TOMATO AND BREAD SALAD) RECIPE

Steps:

• Meanwhile, preheat oven to 350°F (180°C) and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons (30ml) olive oil. Transfer to a rimmed baking sheet. Bake about 15 minutes, until crisp and firm but not browned. Remove from oven and let cool.

PANZANELLA (TUSCAN BREAD AND TOMATO SALAD)

Steps:

• In a large bowl, combine the tomatoes, bread, and onions.
• In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine. Serve.

PANZANELLA (ITALIAN TOMATO AND BREAD SALAD)

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!

PANZANELLA (ITALIAN BREAD SALAD)

Steps:

• In a bowl, combine the tomatoes, cucumber, onion, garlic and basil.
• Drizzle with the 1/2 cup olive oil and the 3 tblsps vinegar, season with salt and pepper and toss well.
• Place half of the bread in a wide, shallow bowl.
• Spoon half of the tomato mixture over the bread.
• Layer the remaining bread on top and then the remaining tomato mixture.
• Cover and refrigerate for 1 hour.
• Just before serving, toss the salad and adjust the seasonings with salt and pepper.
• If the bread seems dry, add a little oil or vinegar.
• Serve immediately.

ITALIAN BREAD SALAD (PANZANELLA)

Steps:

• If your bread is very hard, douse it with water first and saw it into a few pieces that will fit into a medium bowl. Cover with the onions. Pour on cold water to cover and let sit for 20 minutes. Lift the onions off the bread and rinse in a strainer. Drain the bread, squeeze out excess water and crumble the bread into a salad bowl.
• Add the tomatoes, basil, and parsley to the bowl. Mix together the vinegar, garlic, salt, pepper, and olive oil, and toss with the bread mixture. Cover and refrigerate for 1 hour or longer before serving.