Best 4 Panzanella Bread Bowl Recipes

Panzanella, a classic Italian bread salad, takes on a hearty and flavorful twist when served in a crispy bread bowl. This delightful dish combines the refreshing crunch of toasted bread with a medley of juicy tomatoes, cucumbers, red onions, and fragrant basil. Drizzled with a tangy dressing made from olive oil, vinegar, and herbs, this salad is a symphony of textures and flavors. Accompanying the panzanella bread bowl are three additional recipes that elevate the dining experience. Indulge in the savory goodness of garlic bread, the creamy richness of tomato basil soup, and the sweet temptation of chocolate mousse, each recipe crafted to complement the main dish perfectly.

Here are our top 4 tried and tested recipes!

PANZANELLA

Panzanella image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 pound day old chewy farm style bread, cubed
Water, to cover
4 small vine ripe tomatoes, chopped
1 small red onion, chopped
1 cup loosely packed basil leaves, torn or shredded
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Place bread in a medium mixing bowl and cover with water. Soak bread 3 to 5 minutes. In small batches, remove bread in handfuls from the water and wring it out with out mashing or tearing bread. You do not want wet bread, so wring it carefully.
Combine tomatoes with onions and basil in a second bowl and dress with vinegar, oil, salt and pepper. Add bread to tomato salad and combine. Adjust seasonings and serve.

PANZANELLA (ITALIAN BREAD SALAD)

Panzanella (Italian Bread Salad) image

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

Ingredients

2 tomatoes, cut into bite-size pieces
1 small cucumber, peeled and sliced
1 small red onion, thinly sliced
1 clove garlic, very finely minced
1 cup fresh basil leaf, torn into small pieces
1/2 cup extra virgin olive oil, plus more as needed
3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar, plus more as needed
salt & freshly ground black pepper, to taste
6 -8 slices thick country bread, torn into bite-size pieces (sourdough is good - dense, bakery bread)

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.

SUMMER PANZANELLA BURRATA BOWL

Summer Panzanella Burrata Bowl image

Two Italian classics collide in one great dish: All the fresh flavors of Caprese salad--ripe, juicy produce, creamy cheese, fresh basil and good olive oil--get mashed up with bruschetta, the Italian appetizer of garlic-rubbed crusty bread. And the longer this summery salad sits, the better it gets.

Provided by Food Network Kitchen

Categories side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 11

Ingredients

One 12-ounce loaf ciabatta bread, cut into 1-inch-thick slices
1 clove garlic, cut in half
1/2 cup olive oil, plus more for drizzling
1/4 cup white balsamic vinegar
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 1/2 pounds tomatoes, cut into bite-size pieces
1 1/2 pounds peaches, cut into bite-size pieces
1/2 red onion, thinly sliced
1 1/2 cups fresh basil leaves, roughly chopped
Four 4-ounce balls burrata cheese

Steps:

Preheat the oven to 425 degrees F.
Arrange the bread slices on a baking sheet in a single layer. Bake until dried out and golden around the edges, about 7 minutes. When cool enough to handle, rub both sides of each slice with the cut side of the garlic clove.
Whisk together the oil, vinegar, red pepper flakes, 3/4 teaspoon salt and several grinds of black pepper in a large serving bowl until combined. Toss in the tomatoes, peaches and onion, then set aside to marinate for 10 minutes.
Tear the bread into bite-size pieces, add them to the bowl and toss to coat. Add the basil and salt and black pepper to taste. Cover and let sit until the bread is softened and the flavors marry, at least 30 minutes and up to 2 hours.
Divide the panzanella among 8 bowls and top each with half a ball of burrata. Drizzle with olive oil and serve immediately.

PANZANELLA

Panzanella image

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 16

Ingredients

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.

Tips:

Use a sturdy bread bowl that can hold the salad without getting soggy. A round loaf of sourdough or Italian bread works well.
Toast the bread cubes before adding them to the salad. This will help them stay crispy and prevent them from absorbing too much dressing.
Use a variety of fresh vegetables in your salad. Some good options include tomatoes, cucumbers, onions, bell peppers, and zucchini.
Add some protein to your salad, such as grilled chicken, shrimp, or tofu. This will make it a more complete meal.
Use a light and flavorful dressing. A simple vinaigrette made with olive oil, vinegar, salt, and pepper is a good option.
Serve the salad immediately after assembling it. This will prevent the bread from getting soggy.

Conclusion:

Panzanella bread bowl salad is a delicious and refreshing salad that is perfect for a summer meal. It is easy to make and can be customized to your liking. With its combination of fresh vegetables, crispy bread, and flavorful dressing, panzanella is a salad that is sure to please everyone at the table.