Tuscan Bread And Tomato Salad Panzanella Recipes

TUSCAN TOMATO & BREAD SALAD

Steps:

• Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.
• Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.

PANZANELLA-TUSCAN TOMATO AND BREAD SALAD

Steps:

• Slice or tear the bread into large cubes (about 1-inch). Place them on a baking sheet and leave them out to harden overnight (if the bread is not old).
• You could bake the bread in a 300 F oven until the crust is a little hardened but the inside is still soft. Made sure to move the bread around during the baking a couple of times.
• Place the bread chunks into a small bowl. Add some lukewarm water on top of the bread chunks to let it soak in and soften the bread a little while you prep the vegetables and dressing. (It could take about 1/2 cup water).
• Chop the tomatoes and cucumber into bite-sized pieces.Thinly slice the red onions.
• In a small bowl, combine the olive oil, red wine vinegar, salt, and a few grinds of fresh pepper; whisk together.
• In a large bowl combine bread and chopped vegetables. Pour on the vinaigrette and gently stir together to combine all the flavors.
• Let the salad sit at least half an hour before serving, or up to 4 hours, and that's when all the magic happens!
• Stir in fresh basil just before serving. Best eaten the day it's made.

PANZANELLA - TUSCAN TOMATO AND BREAD SALAD

Steps:

• Soak the sliced onion in a small bowl of water and 1-2 tablespoons vinegar. Set aside. (This is especially helpful for people who cannot tolerate raw onion well-like me)
• Prepare in another larger bowl a mixture of 1 part vinegar and 4 parts water. Soak the bread for a few minutes and then place in colander. Squeeze out the water carefully. Place the bread in large bowl.
• Add the tomato, the onion (remove from water first), cucumber and basil. Add 1 tablespoon of olive oil and salt and pepper to taste and mix carefully.
• Cover and refrigerate for at least an hour.
• Drizzle with olive oil right before serving.

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: 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.

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!