CLASSIC PANZANELLA SALAD (TUSCAN-STYLE TOMATO AND BREAD SALAD) RECIPE
Dried bread and salted tomatoes make the best version of panzanella salad.
Provided by J. Kenji López-Alt
Categories Quick and Easy Salads Sides
Time 1h15m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 390 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 4 g, Protein 7 g, SaturatedFat 4 g, Sodium 817 mg, Sugar 8 g, Fat 25 g, ServingSize Serves 6, UnsaturatedFat 0 g
SUMMER VEGGIE SALAD
This is my favorite summer salad to take to picnics and makes the best of summer-time vegetables. Add chopped grilled chicken and take it from a hearty salad into an entree.
Provided by Lisa Striffler
Categories Salad Vegetable Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Place corn into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 5 minutes. Drain and cool corn. Cut kernels from cob.
- Mix corn kernels, black beans, avocados, cilantro, tomatoes, onion, and jalapeno pepper together in a bowl.
- Whisk olive oil, lime zest, and lime juice together in a bowl; pour over corn mixture and toss to coat. Refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 282.1 calories, Carbohydrate 34.4 g, Fat 15.5 g, Fiber 10.6 g, Protein 7.7 g, SaturatedFat 2.2 g, Sodium 228.2 mg, Sugar 3.8 g
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PANZANELLA SALAD (BREAD AND TOMATO SALAD) RECIPE
From themediterraneandish.com
4.8/5 (83)
Calories 82 per serving
Category Salad
- 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.
- When ready, move the colander with the tomatoes to the sink for now, and use the mixing bowl with the tomato juice to make the dressing. Add red wine, ½ cup extra virgin olive oil, garlic cloves, Dijon mustard, thyme, and a large pinch of black pepper. Whisk to combine.
BREAD SALAD RECIPES
From allrecipes.com
- Charred Vegetable Panzanella with Olive Oil Bread. Juicy tomatoes, grilled zucchini, and grilled bread combine for a fresh, flavorful salad with a wonderfully vinegary taste.
- Mid-Summer Italian Bread Salad. "This salad was divine and my fiancé absolutely loved it!" says home cook ENGILFOY. "I found when that if you toast fresh bread pieces in warm olive oil mixed with minced garlic it adds a great flavor."
- Strawberry Caprese Panzanella. Sweeten things up with this vibrant panzanella. Use day-old bread, yellow grape tomatoes, strawberries, and fresh mozzarella to create a uniquely delicious salad that caters to everyone's tastes.
- Chef John's Panzanella. Chef John's creation is crisp, garlicky, and totally satisfying. Cook bread cubes in a skillet until golden before tossing with red wine vinegar, cherry tomatoes, and Parmigiano-Reggiano cheese.
- Tomato-Bread Salad with Basil and Capers. This highly rated recipe has an incredible combination of briny and slightly sweet flavor. Diced red onion adds a pleasant sharpness that makes each bite a pleasure.
ITALIAN BREAD SALAD | JAMIE OLIVER SUMMER SALAD RECIPES
From jamieoliver.com
Servings 4
Total Time 45 mins
Category Salad
Calories 370 per serving
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