Best 2 Fried Bread Panzanella With Ricotta And Herbs Recipes

Indulge in the culinary creation of fried bread panzanella, a delightful fusion of textures and flavors. Originating from Tuscany, Italy, this rustic salad combines the crunch of fried bread with the freshness of summer vegetables, creating a vibrant and satisfying dish. Our recipe offers a delectable twist, featuring homemade ricotta cheese, aromatic herbs, and a tangy dressing, resulting in a dish that is both light and indulgent.

In addition to the classic fried bread panzanella, we present variations that cater to diverse dietary preferences and culinary adventures. Discover the vegan-friendly panzanella, where crispy croutons replace the fried bread, offering a healthier alternative without compromising taste. For those seeking a gluten-free option, our recipe replaces the bread with grilled polenta, creating a hearty and flavorful foundation for the salad.

But our culinary journey doesn't stop there. We also introduce an innovative take on the classic panzanella, featuring grilled peaches and a balsamic glaze, adding a touch of sweetness and sophistication to the dish. If you're craving a more substantial meal, our panzanella with roasted chicken and a creamy avocado dressing is sure to satisfy your hunger, combining protein, healthy fats, and a burst of flavor.

Whether you're a vegetarian seeking a satisfying meatless meal or a meat lover looking for a lighter option, our collection of panzanella recipes offers something for every palate. From the classic Tuscan-inspired salad to creative variations with grilled peaches, roasted chicken, and vegan-friendly ingredients, these recipes are bound to become favorites in your culinary repertoire.

Let's cook with our recipes!

PANZANELLA WITH MOZZARELLA AND HERBS

Panzanella With Mozzarella and Herbs image

At the height of tomato season, for every perfectly ripe, taut and juicy specimen, there's an overripe, oozing counterpart not far away. The Tuscan bread salad called panzanella is the perfect place to use those sad, soft tomatoes that are still rich in flavor. Traditional panzanella is made with stale, dried bread that's rehydrated from a dressing of sweet tomato juices, vinegar and plenty of olive oil. This version also includes some mozzarella for richness and cucumber for crunch. It's an ideal make-ahead dish; the longer the mixture sits (up to 6 or so hours), the better it tastes. Just make sure your bread thoroughly dries out in the oven so it won't turn to mush.

Provided by Melissa Clark

Categories dinner, lunch, salads and dressings, appetizer, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 16

Ingredients

4 ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)
6 tablespoons extra-virgin olive oil, more to taste
3/4 teaspoon kosher sea salt, more to taste
2 pounds very ripe tomatoes, preferably a mix of varieties and colors
6 ounces fresh mozzarella, torn or cut into bite-size pieces
1/2 cup thinly sliced red onion, about half a small onion
2 garlic cloves, grated to a paste
2 tablespoons red wine vinegar, more to taste
1 tablespoon chopped fresh oregano or thyme (or a combination)
Large pinch red pepper flakes (optional)
1/2 teaspoon Dijon mustard
Black pepper, to taste
1/2 cup thinly sliced Persian or Kirby cucumber, about 1 small cucumber
1/2 cup torn basil leaves
1/4 cup flat-leaf parsley leaves, roughly chopped
1 tablespoon capers, drained

Steps:

Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.
In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.
Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 561 milligrams, Sugar 5 grams, TransFat 0 grams

TOMATO PANZANELLA WITH RICOTTA

Tomato Panzanella with Ricotta image

This quick main-course Italian bread salad makes the most of ripe summer tomatoes. Toasted cubes of stale, crusty loaf absorb the tomatoes' juices without disintegrating. If you prefer, serve the panzanella with slices of fresh mozzarella instead of ricotta.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 25m

Number Of Ingredients 8

Ingredients

1/2 pound day-old crusty bread, cut or torn into 1-inch pieces (5 cups)
2 pounds ripe tomatoes, cut into 1-inch pieces
1/2 small red onion, thinly sliced
3 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil, plus more for drizzling
Coarse salt and ground pepper
1 cup fresh basil leaves, torn if large
1 container (15 ounces) ricotta

Steps:

Preheat oven to 375 degrees. On a rimmed baking sheet, spread bread in a single layer and bake until dry and light golden brown, about 20 minutes. Meanwhile, in a large bowl, combine tomatoes, onion, vinegar, and oil and season with salt and pepper. Add toasted bread and basil and toss to combine. Let sit 20 to 30 minutes to allow bread to soak up liquid. Divide salad evenly among four bowls and top each with some ricotta, a drizzle of oil, and season to taste with salt and pepper.

Nutrition Facts : Calories 572 g, Fat 23 g, Fiber 8 g, Protein 24 g

Tips:

Use fresh, ripe tomatoes for the best flavor.
If you don't have stale bread, you can toast fresh bread in the oven until it's crispy.
Be careful not to overcrowd the pan when frying the bread. This will prevent it from getting crispy.
If you don't have ricotta cheese, you can substitute cottage cheese or cream cheese.
Add your favorite herbs and spices to the ricotta cheese for extra flavor.
Serve the panzanella immediately, while the bread is still crispy.

Conclusion:

Fried bread panzanella is a delicious and refreshing summer salad that is easy to make. It's perfect for a light lunch or dinner, and it's also a great way to use up leftover bread. With its combination of crispy bread, juicy tomatoes, creamy ricotta cheese, and fresh herbs, this salad is sure to be a hit. So next time you're looking for a quick and easy summer meal, give fried bread panzanella a try. You won't be disappointed.