Vegetable Panzanella With Tuna Recipes

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PANZANELLA



Panzanella image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 16

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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.

GARDEN BOUNTY PANZANELLA SALAD



Garden Bounty Panzanella Salad image

My sister gave me fresh tomatoes and basil, so I made a bread salad known as Panzanella. The longer it sits, the more the bread soaks up the seasonings. -Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 16 servings.

Number Of Ingredients 12

1/4 cup olive oil
12 ounces French or ciabatta bread, cut into 1-inch cubes (about 12 cups)
4 large tomatoes, coarsely chopped
1 English cucumber, coarsely chopped
1 medium green pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 small red onion, halved and thinly sliced
1/2 cup coarsely chopped fresh basil
1/4 cup grated Parmesan cheese
3/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
1/2 cup Italian salad dressing

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.

Nutrition Facts : Calories 131 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 310mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED VEGETABLE PANZANELLA



Roasted Vegetable Panzanella image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 24

1 medium red onion, cut into 1-inch pieces
1 medium yellow squash, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
3 carrots, peeled and cut into 1-inch pieces
3 parsnips, peeled and cut into 1-inch pieces
1 small butternut squash, peeled, seeded and cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
1 batch Italian Cornbread, recipe follows
1 tablespoon red wine vinegar
8 ounces small mozzarella balls
8 fresh basil leaves, cut into chiffonade
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup milk
1 large egg
1/2 teaspoon baking soda
1/2 cup grated Parmesan
2 tablespoons diced sun-dried tomatoes
1/2 teaspoon dried oregano
1/4 cup plus 2 tablespoons shortening

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the onion, yellow squash and zucchini on a baking sheet. Put the carrots, parsnips and butternut squash on another baking sheet. Season the vegetables with salt and pepper and drizzle with some olive oil. Toss to coat and spread out into a single layer.
  • Roast the vegetables until tender and brown around the edges, 25 to 30 minutes for the onion pan and 40 to 45 minutes for the carrot pan. Remove from the oven and let cool.
  • Meanwhile, cut the Italian Cornbread into 1-inch cubes, arrange on a baking sheet and drizzle lightly with olive oil. Bake to slightly crisp the bread without toasting it, 10 to 15 minutes. Set aside to cool.
  • In a small jar, shake together 1/4 cup olive oil, the vinegar and some salt and pepper.
  • Put the cooled cornbread and vegetables in a large bowl. Pour over the dressing, tossing gently to combine. Add the mozzarella balls and some salt and pepper and mix. Add the basil and toss again. Cover and allow to sit at room temperature for 1 to 2 hours before serving. Sprinkle with more salt and pepper and serve.
  • Preheat the oven to 450 degrees F.
  • Combine the cornmeal, flour, baking powder and salt in a bowl and stir together.
  • Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Add the Parmesan, sun-dried tomatoes and oregano and mix together. Pour the milk mixture into the dry ingredients and stir with a fork until combined.
  • In a small microwave-safe bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
  • In a 10-inch cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet (the batter should sizzle) and spread to even out the surface. Cook on the stove top for 1 minute, then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!

TUNA PANZANELLA SALAD



Tuna Panzanella Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 8-ounce piece rosemary focaccia (about 8 ounces)
5 tablespoons extra-virgin olive oil
1 1/2 pounds assorted heirloom tomatoes, roughly chopped
1 small head escarole, trimmed and chopped
2 Persian cucumbers, quartered lengthwise and sliced 1/4 inch thick
1 cup fresh basil, roughly chopped
2 tablespoon capers, drained
2 tablespoons red wine vinegar
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 7-ounce jars oil-packed tuna (preferably Italian), drained and flaked

Steps:

  • Preheat a grill to medium low. Brush the focaccia with 2 tablespoons olive oil. Grill the bread until lightly toasted, 2 to 3 minutes per side. Cut into cubes and transfer to a large bowl.
  • Add the tomatoes, escarole, cucumbers, basil, capers, red wine vinegar and the remaining 3 tablespoons olive oil to the bowl; season with salt and pepper. Top each serving of salad with tuna.

GRILLED VEGETABLE PANZANELLA



Grilled Vegetable Panzanella image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 0

Steps:

  • Cut one 12-ounce loaf country bread into 1-inch-thick slices. Grill over medium heat until marked, 2 minutes per side; cut into cubes. Cut 1 each zucchini, yellow squash and red onion into 1/2-inch-thick slices; cut 1 red bell pepper into quarters. Brush the vegetables with olive oil, season with salt and pepper and grill until tender, about 5 minutes. Chop the vegetables and toss with the bread cubes, 1 pint halved cherry tomatoes, 1/2 cup torn basil, 1/2 cup olive oil and 1/4 cup red wine vinegar. Season with salt and pepper. Top with shaved ricotta salata.

TUNA & CAPER PANZANELLA



Tuna & caper panzanella image

A quick no-cook salad that is a meal in itself. A great picnic or lunch dish for a summer's day

Provided by Good Food team

Categories     Buffet, Main course, Side dish, Snack, Starter, Supper

Time 15m

Number Of Ingredients 8

3 slices ciabatta , preferably a day or two old
4-5 tomato
1⁄2 cucumber
8-10 basil leaves
200g can tuna
2 tsp caper , drained and roughly chopped
2 tbsp red wine vinegar
4 tbsp olive oil

Steps:

  • Dip the bread briefly into cold water, then squeeze well and crumble into a bowl. Halve the tomatoes and squeeze out the seeds, then roughly chop the flesh. Chop the cucumber into small chunks.
  • Add the tomato and cucumber to the bread, then tear in the basil leaves. Drain and flake the tuna into chunks, add to the bread with the capers, vinegar, oil and salt and pepper to taste. Mix everything well and serve.

Nutrition Facts : Calories 463 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 77 grams protein, Sodium 1.35 milligram of sodium

VEGETABLE PANZANELLA WITH TUNA



Vegetable Panzanella With Tuna image

Another main meal salad from Cooking Light. It says to make sure the bread is dry so that the croutons don't get too soggy.

Provided by Ppaperdoll

Categories     Tuna

Time 15m

Yield 6 2 cup servings, 6 serving(s)

Number Of Ingredients 15

2 tablespoons parsley, chopped
2 tablespoons fresh basil, chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 teaspoon black pepper
1 garlic clove, minced
4 cups cucumbers, halved, peeled, seeded and sliced
1 1/4 cups zucchini, diced
1 cup red bell pepper, diced
3/4 cup kalamata olive, pitted and halved
1/2 cup red onion, thinly sliced
1/4 teaspoon salt
3 tomatoes, cut into 8 wedges
1 (6 ounce) can albacore tuna in water, drained and flaked
4 cups cubed day-old whole wheat bread (12 slices)

Steps:

  • For vinaigrette dressing, combine parsley, basil, olive oil, vinegar, pepper, and garlic, and whisk to combine.
  • For salad, combine cucumber, zucchini, red bell pepper, olives, onion, salt, tomato, and tuna in a large bowl.
  • Add bread to bowl. Drizzle with vinaigrette and toss to combine.

Nutrition Facts : Calories 136.5, Fat 7.5, SaturatedFat 1.2, Cholesterol 12.5, Sodium 364.4, Carbohydrate 10, Fiber 2.7, Sugar 4.8, Protein 8.9

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