Panzanella Salad From Nordstroms Entertaining At Home Recipes

TUSCAN PANZANELLA

Steps:

• Tear, chop, or crumble bread into small pieces and place into a large bowl. Add all the chopped vegetables and mix with the bread. Add vinegar, olive oil, garlic, and basil leaves. Toss thoroughly and season with salt and pepper. Let rest at room temperature for 1 to 2 hours before serving.

GARDEN BOUNTY PANZANELLA SALAD

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.

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 WITH BACON, TOMATO AND BASIL

Steps:

• Preheat oven to 350º.
• Combine first 5 ingredients in a bowl; stir with a whisk.
• Add tomato, onion, basil and bacon; toss well. Set aside.
• Arrange bread cubes in a single layer on baking sheet. Lightly coat bread with cooking spray.
• Bake at 350º for 15 minutes or until toasted; cool.
• Add bread and lettuce to tomatoes; toss gently to combine.
• Serve immediately.

PANZANELLA SALAD (FROM NORDSTROM'S ENTERTAINING AT HOME)

Steps:

• Preheat oven to 350ºF to make croutons.
• Cut the bread into 3/4 inch cubes and drizzle with olive oil, salt and pepper. Bake for about 15 minutes until lightly browned. They should be crunchy yet soft. Allow to cool while assembling salad.
• Cut cucumber, red onion, bell peppers, and tomatoes into 3/4 inch pieces. Place in large bowl.
• Drain and halve mozzarella balls and add to vegetables.
• Add salt, pepper, olive oil, balsamic vinegar, lemon juice, and garlic powder into the large bowl. Mix well.
• Add bread cubes and mix again. Serve immediately.

PANZANELLA

Steps:

• In a serving bowl stir together the bread, the tomatoes, the cucumber, the onion, the oil, the vinegar, the basil, and salt and pepper to taste until the salad is combined well.

CLASSIC PANZANELLA

Steps:

• Fill a bowl with enough cold water to cover onion slices. Let onion soak about 30 minutes, changing the water three or four times. Drain, and transfer to a large bowl or dish. Cover bread with cold water, and let stand until the bread is softened and heavy with water, about 10 minutes.
• Squeeze the bread between your palms to remove as much water as possible.
• Arrange bread on a double layer of paper towels. Cover with another double layer of paper towels, and press down to extract any remaining water. Remove top layer of towels, and sprinkle bread with about 1 teaspoon salt. Set aside for 5 minutes. Using fingers, pluck bread into bite-size pieces, and transfer to the dish containing the onions.
• Add the tomatoes and cucumbers.
• Drizzle the oil and vinegar over the salad; season with salt and pepper.
• Tear the basil leaves in half; add to the bowl. Gently toss to combine. Set aside in a cool place, 30 to 45 minutes. Toss, and serve.