Indulge in the vibrant flavors of Italy with Panzanella, a refreshing bread salad that embodies the essence of summer. Originating in Tuscany, this classic dish combines simple, rustic ingredients to create a symphony of textures and flavors. The heart of Panzanella lies in its crusty bread, which soaks up the tangy dressing and complements the crisp vegetables. Tomatoes, cucumbers, onions, and basil burst with freshness, while the addition of capers and olives adds a briny, savory touch. Explore variations of this beloved salad, from a classic Tuscan recipe to a hearty whole-wheat version with grilled vegetables and a zesty lemon-herb dressing. Discover the secrets of creating the perfect Panzanella, including tips for selecting the best bread, achieving the right balance of flavors, and incorporating seasonal ingredients.
Check out the recipes below so you can choose the best recipe for yourself!
PANZANELLA (ITALIAN BREAD SALAD)
Why throw away the rest of that good, dense loaf you picked up at the bakery the other day? This is what the Italians do with day-old (or older) bread. Simply delicious!!!
Provided by evelynathens
Categories Onions
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the tomatoes, cucumber, onion, garlic and basil.
- Drizzle with the 1/2 cup olive oil and the 3 tblsps vinegar, season with salt and pepper and toss well.
- Place half of the bread in a wide, shallow bowl.
- Spoon half of the tomato mixture over the bread.
- Layer the remaining bread on top and then the remaining tomato mixture.
- Cover and refrigerate for 1 hour.
- Just before serving, toss the salad and adjust the seasonings with salt and pepper.
- If the bread seems dry, add a little oil or vinegar.
- Serve immediately.
ITALIAN BREAD SALAD (PANZANELLA)
Like so many Mediterranean bread salads, stale bread is combined here with red onion and tomato and dressed with vinegar and olive oil. It's like a bread salad version of gazpacho.
Provided by Martha Rose Shulman
Time 1h30m
Yield Serves 6
Number Of Ingredients 10
Steps:
- If your bread is very hard, douse it with water first and saw it into a few pieces that will fit into a medium bowl. Cover with the onions. Pour on cold water to cover and let sit for 20 minutes. Lift the onions off the bread and rinse in a strainer. Drain the bread, squeeze out excess water and crumble the bread into a salad bowl.
- Add the tomatoes, basil, and parsley to the bowl. Mix together the vinegar, garlic, salt, pepper, and olive oil, and toss with the bread mixture. Cover and refrigerate for 1 hour or longer before serving.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 12 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 419 milligrams, Sugar 7 grams, TransFat 0 grams
ITALIAN PANZANELLA BREAD SALAD
Italy's famous bread salad is usually associated with Tuscany, but my husband's father emigrated from Sicily, so I made up this version of bread salad using the flavors of Sicilian cuisine.
Provided by josephinecooks
Categories Salad
Time 1h32m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
- Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour.
- To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and mound in the center of the platter. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 24.5 g, Cholesterol 11.6 mg, Fat 15 g, Fiber 3.1 g, Protein 8.8 g, SaturatedFat 4.5 g, Sodium 451.9 mg, Sugar 2.1 g
PANZANELLA (ITALIAN BREAD SALAD)
While this is quick to put together, it does require about 1-1/2 hours to marinate (which is not included in the prep time). It goes great with soup (like Pasta e Fagioli).
Provided by JackieOhNo
Categories Breads
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat broiler. Arrange bread on baking sheet lined with aluminum foil. Toast 4-6 inches from heat, turning once, until light golden. Tear into large pieces and drop into mixing bowl. Place half the bread in large salad bowl. Scatter half the cucumbers, peppers, and chives, then half the onions and olives over bread.
- Combine 1/4 cup oil, both vinegars, tomaotes, capers, garlic, salt, and pepper and spoon half over salad. Repeat layers with remaining ingredients. Stir once or twice but do not combine thoroughly. If bread seems dry, add oil. Refrigerate covered 1 hour to allow flavors to blend.
- About 20 minutes before serving, let panzanella warm to room temperature. Taste and adjust seasonings. Garnish salad with basil and serve with cruets of oil and vinegar.
Nutrition Facts : Calories 270.9, Fat 16.4, SaturatedFat 2.4, Sodium 1054.5, Carbohydrate 27.9, Fiber 4, Sugar 6.6, Protein 4.8
PANZANELLA (ITALIAN BREAD SALAD)
Categories Leafy Green Tomato Salad Salad Dressing Side
Number Of Ingredients 14
Steps:
- Whisk dressing ingredients together and set aside (herbs of naples balsamic, arbequina oil, s&p, italian herbs).
- In a non-stick pan, heat the varietal olive oil, basil, and salt and pepper. Add bread cubes and toss until crisp . Want toasted crisp on outside, soft inside. (Can also do on a sheet pan and toast in the oven.) Let cool.
- In a large mixing bowl, add tomatoes and season with kosher salt. add the cooled bread cubes, arugula, basil and onion.
- Pour the dressing over the salad and toss thoroughly and serve (note: just need a small amount of dressing until it just coats).
Tips:
- Use good bread: Stale Tuscan bread or a crusty Italian bread is ideal for panzanella. You can use fresh bread, but it will need to be toasted or grilled to give it a bit of a crust.
- Soak the bread in water: This will soften the bread and make it more absorbent. You can soak the bread for as little as 15 minutes or as long as overnight.
- Use ripe tomatoes: The best panzanella is made with ripe, juicy tomatoes. Roma tomatoes are a good option, but you can use any variety that you like.
- Add plenty of vegetables: Panzanella is a great way to use up leftover vegetables. Some good options include cucumbers, bell peppers, onions, and zucchini.
- Use a good vinaigrette: The vinaigrette is what really brings the panzanella together. Use a good quality olive oil and vinegar, and be sure to season it to taste.
- Let the panzanella sit before serving: This will allow the flavors to meld together. You can let the panzanella sit for as little as 30 minutes or as long as overnight.
Conclusion:
Panzanella is a delicious and refreshing salad that is perfect for summer. It is easy to make and can be tailored to your own preferences. Whether you like it simple or loaded with vegetables, panzanella is sure to be a hit. So next time you have some leftover bread, don't throw it away - make panzanella!Tips:
- Use good bread: Stale Tuscan bread or a crusty Italian bread is ideal for panzanella. You can use fresh bread, but it will need to be toasted or grilled to give it a bit of a crust.
- Soak the bread in water: This will soften the bread and make it more absorbent. You can soak the bread for as little as 15 minutes or as long as overnight.
- Use ripe tomatoes: The best panzanella is made with ripe, juicy tomatoes. Roma tomatoes are a good option, but you can use any variety that you like.
- Add plenty of vegetables: Panzanella is a great way to use up leftover vegetables. Some good options include cucumbers, bell peppers, onions, and zucchini.
- Use a good vinaigrette: The vinaigrette is what really brings the panzanella together. Use a good quality olive oil and vinegar, and be sure to season it to taste.
- Let the panzanella sit before serving: This will allow the flavors to meld together. You can let the panzanella sit for as little as 30 minutes or as long as overnight.
Conclusion:
Panzanella is a delicious and refreshing salad that is perfect for summer. It is easy to make and can be tailored to your own preferences. Whether you like it simple or loaded with vegetables, panzanella is sure to be a hit. So next time you have some leftover bread, don't throw it away - make panzanella!
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