Best 4 Southern Panzanella Recipes

In the vibrant realm of culinary creations, Southern Panzanella stands out as a symphony of flavors, textures, and colors. This delightful salad, deeply rooted in the culinary traditions of the American South, offers a refreshing twist on the classic Italian Panzanella. With its medley of juicy tomatoes, crisp cucumbers, fragrant basil, and savory bread cubes, Southern Panzanella embodies the essence of summer's bounty.

This article presents a curated collection of Southern Panzanella recipes, each offering unique interpretations of this beloved dish. From the classic Southern Panzanella with its tangy vinaigrette dressing to the innovative Grilled Shrimp Southern Panzanella bursting with succulent shrimp and smoky flavors, these recipes cater to diverse palates and preferences.

For those seeking a vegetarian delight, the Vegan Southern Panzanella tantalizes taste buds with its hearty mix of roasted vegetables and a creamy avocado dressing. The Southern Panzanella with Corn and Black Beans adds a touch of Mexican flair with its vibrant combination of corn, black beans, and a zesty lime vinaigrette.

For a taste of the Mediterranean, the Greek Southern Panzanella incorporates flavorful feta cheese, Kalamata olives, and a refreshing lemon-oregano dressing. And for a touch of Southern charm, the Watermelon and Feta Southern Panzanella combines sweet watermelon, tangy feta, and a drizzle of balsamic vinegar for a refreshing twist.

Each recipe in this article provides step-by-step instructions, ensuring culinary success for home cooks of all skill levels. Whether you're hosting a summer gathering, seeking a light and flavorful lunch option, or simply craving a taste of the South, these Southern Panzanella recipes are sure to satisfy and delight.

Let's cook with our recipes!

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.

GRILLED PANZANELLA

Grilled Panzanella image

Provided by Ina Garten Bio & Top Recipes

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

Ingredients

Good olive oil
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
2 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
1/2 hothouse cucumber, unpeeled, seeded and sliced 1/2-inch thick
1 large ripe tomato, cut into 1-inch cubes
10 large basil leaves
3 tablespoons capers, drained
1 red onion, sliced into 1/4 inch rounds
1 red bell pepper, seeded and cut into 3 large pieces
1 yellow bell pepper, seeded and cut into 3 large pieces
1/2 small ficelle, cut into 1-inch thick slices

Steps:

Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.
In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.
When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.
Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.

Nutrition Facts : Calories 241 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 737 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams

PANZANELLA

Panzanella image

Provided by Ree Drummond : Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 loaf very crusty Italian bread
2 tablespoons olive oil
1/4 cup olive oil
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
4 assorted tomatoes (heirlooms, etc.), cut into wedges
1 cucumber, halved, seeded and cut into wedges
1/2 red onion, cut into wedges
20 to 25 fresh basil leaves, cut into chiffonade, plus whole leaves, for serving
Parmesan shavings, for topping
Salt and freshly ground black pepper

Steps:

For the croutons: Preheat the oven to 275 degrees F.
Cut the bread into 1-inch cubes and arrange on a baking sheet. Drizzle the cubes with the olive oil and toss to coat. Put the pan in the oven to slightly crisp ("stale") the bread without toasting it, 20 to 25 minutes. Remove and allow to cool.
For the dressing: In a small jar, shake together the olive oil, vinegar, salt and pepper.
For the salad: In a large bowl, combine the tomatoes, cucumbers, onions and bread cubes. Pour the dressing over the salad ingredients, tossing gently. Add the sliced basil and Parmesan shavings and toss again. Sprinkle with more salt and pepper and serve garnished with whole basil leaves.

PANZANELLA SALAD

Panzanella Salad image

Italian bread and tomato salad! Capers work great in place of the olives too!

Provided by veggiemom

Categories Salad

Time 50m

Yield 8

Number Of Ingredients 11

Ingredients

6 cups day old Italian bread, torn into bite-size pieces
⅓ cup olive oil
salt and pepper to taste
3 cloves garlic, minced
¼ cup olive oil
2 tablespoons balsamic vinegar
4 medium ripe tomatoes, cut into wedges
¾ cup sliced red onion
10 basil leaves, shredded
½ cup pitted and halved green olives
1 cup fresh mozzarella, cut into bite-size pieces

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.

Nutrition Facts : Calories 307.5 calories, Carbohydrate 22.2 g, Cholesterol 11.8 mg, Fat 21.7 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 4.8 g, Sodium 551.4 mg, Sugar 3.5 g

Tips:

Use the best quality ingredients you can find, especially the tomatoes and olive oil.
If you don't have time to make your own croutons, you can use store-bought ones.
Feel free to add other vegetables to the salad, such as cucumbers, bell peppers, or zucchini.
If you're using fresh herbs, add them just before serving so they don't wilt.
Serve the salad immediately, or it will get soggy.

Conclusion:

Southern Panzanella is a refreshing and flavorful salad that's perfect for a summer meal. It's easy to make and can be tailored to your own preferences. So next time you're looking for a light and healthy dish, give this Southern Panzanella recipe a try.