Best 3 Ratatouille Panzanella Salad With Herb Parmesan Dressing Recipes

Indulge in a symphony of flavors with ratatouille panzanella salad, a delightful fusion of Provencal and Italian cuisines. This vibrant dish combines the rustic charm of ratatouille, a classic French stewed vegetable dish, with the refreshing lightness of panzanella salad, a traditional Tuscan bread salad. Prepare to tantalize your taste buds with a symphony of textures and flavors as you savor tender vegetables, crispy bread cubes, and a burst of fresh herbs, all harmoniously blended in a tangy herb-Parmesan dressing. This culinary masterpiece is not only a feast for the senses but also a delightful way to enjoy a healthy and satisfying meal. Discover the culinary journey that awaits you as you explore the delectable recipes within this article.

Here are our top 3 tried and tested recipes!

RATATOUILLE PROVENCALE

Ratatouille Provencale image

In France, we make ratatouille all year round and serve it with white rice, or as a side dish for fish or meat. It is naturally vegan and tastes especially good with sun-ripened vegetables.

Provided by stella

Categories Fruits and Vegetables Vegetables Eggplant

Time 1h20m

Yield 6

Number Of Ingredients 9

Ingredients

½ cup extra-virgin olive oil
2 large onions, quartered
3 cloves garlic, minced
2 pounds fresh tomatoes, quartered
3 eggplants, sliced into 1/2-inch rounds
6 zucchini, sliced 1/2-inch thick
½ cup tomato puree
3 tablespoons herbes de Provence
salt and ground black pepper to taste

Steps:

Pour olive oil into a large pot over high heat. Add onions and garlic and saute for 2 minutes. Reduce heat and add tomatoes, eggplants, zucchini, tomato puree, herbes de Provence, salt, and pepper. Cover and simmer for 30 minutes.
Uncover and check the level of liquid in the pot. Continue cooking for 30 minutes, uncovered if there is too much liquid, or covered if the amount of liquid looks right.

Nutrition Facts : Calories 322.5 calories, Carbohydrate 35.2 g, Fat 19.9 g, Fiber 14.5 g, Protein 7.5 g, SaturatedFat 2.8 g, Sodium 143.9 mg, Sugar 16.9 g

PARMESAN PANZANELLA SALAD

Parmesan Panzanella Salad image

Transform your kitchen into a Tuscan eatery with panzanella. This Parmesan Panzanella Salad stars slices of French bread, garden vegetables and more.

Provided by My Food and Family

Categories Recipes

Time 15m

Yield 8 servings, 1-1/4 cups each

Number Of Ingredients 6

Ingredients

1 French bread baguette (9 oz.), thinly sliced
2 cups grape tomato es, halved
1 English cucumber, cut lengthwise in half, then crosswise into thin slices
1/2 cup KRAFT Seasoned Grated Parmesan Cheese Classic Italian
1/2 cup thinly sliced red onion s
1/2 cup olive oil

Steps:

Combine ingredients in large bowl.

Nutrition Facts : Calories 260, Fat 17 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 290 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 3 g, Protein 7 g

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

Tips:

Use fresh, ripe vegetables for the best flavor.
Cut the vegetables into uniform pieces so they cook evenly.
Don't overcrowd the pan when cooking the vegetables. This will prevent them from steaming instead of roasting.
Season the vegetables generously with salt and pepper.
For the best flavor, let the vegetables cool slightly before assembling the salad.
Use a good quality olive oil for the dressing.
Add the dressing to the salad just before serving to prevent the croutons from getting soggy.

Conclusion:

Ratatouille panzanella salad is a delicious and refreshing summer dish. It's packed with fresh vegetables, herbs, and a tangy dressing. This salad is perfect for a light lunch or dinner, and it's also a great way to use up leftover vegetables.