Best 2 Radicchio Fennel And Olive Panzanella Recipes

Journey into the vibrant world of flavors with this delectable Radicchio, Fennel, and Olive Panzanella, a refreshing Italian salad bursting with textures and colors. This delightful dish features a harmonious blend of bitter radicchio, crisp fennel, savory olives, aromatic basil, and juicy cherry tomatoes. Tossed in a tangy vinaigrette dressing, this salad awakens your taste buds and transports you to the heart of Italy.

Quench your thirst for culinary adventure with three enticing variations of this classic Panzanella. Dive into the Mediterranean flavors of the traditional Panzanella, featuring crusty bread soaked in a flavorful dressing. Experience a taste of Tuscany with the Panzanella Toscana, where hearty croutons mingle with a robust dressing infused with balsamic vinegar. And for a delightful twist, embark on a culinary journey to Sicily with the Panzanella Siciliana, where sweet oranges and salty capers add a touch of intrigue to this beloved salad.

Each Panzanella recipe is meticulously crafted to showcase the unique ingredients and culinary traditions of Italy. With easy-to-follow instructions, you'll be able to recreate these authentic dishes in the comfort of your own kitchen. So, gather your ingredients, prepare your taste buds, and embark on a flavor-filled adventure with this versatile and delicious Radicchio, Fennel, and Olive Panzanella.

Here are our top 2 tried and tested recipes!

RADICCHIO, FENNEL, AND OLIVE PANZANELLA

Radicchio, Fennel, and Olive Panzanella image

Provided by Bon Appétit Test Kitchen

Categories Bread Salad Olive Vegetarian Quick & Easy Lunch Fennel Healthy Radicchio Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

6 ounces country-style bread, torn into bite-size pieces (about 4 cups)
1 tablespoon finely grated lemon zest
1/2 cup olive oil, divided
Kosher salt, freshly ground pepper
1 small shallot, finely chopped
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
1 small head radicchio, torn into bite-size pieces
1 small fennel bulb, thinly sliced
1 cup fresh flat-leaf parsley leaves with tender stems
1/2 cup green olives, pitted, halved
3 ounces aged sheep's-milk cheese (such as Manchego), shaved
3 ounces hard salami, thinly sliced

Steps:

Preheat oven to 400°F. Toss bread with lemon zest and 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8-10 minutes. Let cool.
Whisk shallot, lemon juice, vinegar, and oregano in a large bowl; season with salt and pepper. Whisk in remaining 1/4 cup oil.
Add radicchio, fennel, parsley, olives, cheese, salami, and bread to dressing; toss to combine.
DO AHEAD: Salad can be dressed the night before. Cover and chill.

RADICCHIO,FENNEL AND OLIVE PANZANELLA

RADICCHIO,FENNEL AND OLIVE PANZANELLA image

Number Of Ingredients 14

Ingredients

6 oz. country-style bread, torn into bite-size pieces (about 4 cups)
1 tablespoon finely grated lemon zest
½ cup olive oil, divided
Kosher salt and freshly ground black pepper
1 small shallot, finely chopped
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
1 small head radicchio, torn into bite-size pieces
1 small fennel bulb, thinly sliced
1 cup fresh flat-leaf parsley leaves with tender stems
½ cup green olives, pitted, halved
3 oz. aged sheep's-milk cheese (such as Manchego), shaved
3 oz. hard salami, thinly sliced

Steps:

Preheat oven to 400°. Toss bread with lemon zest and ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8-10 minutes. Let cool. Whisk shallot, lemon juice, vinegar, and oregano in a large bowl; season with salt and pepper. Whisk in remaining ¼ cup oil. Add radicchio, fennel, parsley, olives, cheese, salami, and bread to dressing; toss to combine. DO AHEAD: Salad can be dressed the night before. Cover and chill.

Tips:

Use ripe, seasonal produce. This will ensure the best flavor and texture in your panzanella.
Don't overcrowd the pan. When roasting the vegetables, give them plenty of space so they can get nice and crispy.
Use a good quality olive oil. This will make a big difference in the overall flavor of the dish.
Don't skip the dressing. The dressing is what brings all the flavors together and makes the panzanella so delicious.
Serve the panzanella immediately. This is a dish that is best enjoyed fresh.

Conclusion:

Radicchio, fennel, and olive panzanella is a delicious and refreshing salad that is perfect for summer. It is made with roasted vegetables, fresh herbs, and a tangy dressing. This dish is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and flavorful salad, give radicchio, fennel, and olive panzanella a try!