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.
Let's cook with our recipes!
PANZANELLA
Provided by Rachael Ray : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 8
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)
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.
SUMMER PANZANELLA BURRATA BOWL
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
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
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.
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