Best 2 Tomato Basil Panzanella Recipes

Indulge in the vibrant flavors of summer with our delightful Tomato Basil Panzanella, a refreshing Italian salad that captures the essence of the season's bounty. This classic dish combines juicy tomatoes, aromatic basil, and crispy bread cubes, tossed in a tangy dressing. Experience the perfect balance of textures and flavors in every bite.

In this article, we bring you not just one, but three variations of this beloved salad, each offering a unique twist on the traditional recipe. From the classic Tomato Basil Panzanella to a hearty Whole Wheat Panzanella and a flavorful Grilled Vegetable Panzanella, we have something for every palate.

Our classic Tomato Basil Panzanella is a timeless delight, featuring ripe tomatoes, fragrant basil, and crusty bread cubes, dressed in a simple vinaigrette. The Whole Wheat Panzanella elevates the dish with the addition of nutritious whole wheat bread, creating a more substantial and wholesome salad.

For those seeking a smoky and savory twist, the Grilled Vegetable Panzanella is a must-try. Grilled zucchini, bell peppers, and onions add a smoky depth of flavor, while crumbled feta cheese and a balsamic vinaigrette complete this delectable dish.

Each recipe is carefully crafted to ensure you enjoy a flavorful and satisfying salad experience. With easy-to-follow instructions and helpful tips, you can recreate these delightful variations of Tomato Basil Panzanella in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO BASIL PANZANELLA

Tomato Basil Panzanella image

This is an Italian salad made with dry bread and tomatoes. Delicious.

Provided by Cecilia Smith

Categories Salad Vegetable Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 11

Ingredients

5 cups cubed whole wheat bread
½ cup extra-virgin olive oil
¼ cup red wine vinegar
¼ cup lemon juice
¼ cup chopped fresh parsley
½ teaspoon salt
6 large tomatoes, cut in wedges
1 large red onion, diced
½ cup black olives
½ cup fresh basil
½ cup shaved Parmesan cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes over a baking sheet.
Bake bread cubes in the preheated oven until lightly browned, about 15 minutes, stirring occasionally.
Whisk olive oil, vinegar, lemon juice, parsley, and salt in a large bowl. Fold in toasted bread, tomatoes, onion, olives, basil, and Parmesan cheese until vinegar dressing is evenly distributed.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 21.5 g, Cholesterol 3.6 mg, Fat 17.6 g, Fiber 4.4 g, Protein 7.4 g, SaturatedFat 3.2 g, Sodium 456.9 mg, Sugar 6.2 g

PANZANELLA TOMATO TOAST WITH CRISPY CAPERS AND BASIL LEAVES

Panzanella Tomato Toast with Crispy Capers and Basil Leaves image

Provided by Rebekah Peppler

Categories Sandwich Tomato Appetizer Breakfast Vegetarian Kid-Friendly Quick & Easy Lunch Basil Cucumber Spring Summer Healthy Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield 6 Servings

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
1/4 cup drained, dried capers
Kosher salt
15 washed, well-dried fresh basil leaves
1/2 large English hothouse cucumber, quartered, sliced 1/4" thick
1 pound heirloom tomatoes, chopped (about 3 cups)
1/4 cup thinly sliced red onion
2 tablespoons red wine vinegar
Freshly ground black pepper
6 slices sesame-seeded Italian bread or country bread, toasted
2 garlic cloves, halved

Steps:

Heat oil in a medium skillet over medium-high. Add capers and fry, stirring occasionally, until crisp, about 2 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate to drain and season with salt. Fry basil in batches in same skillet until crisp, about 30 seconds. Transfer to paper-towel lined plate and season with salt. Let oil in pan cool slightly.
Toss cucumber, tomatoes, onion, vinegar, fried capers, and 1/4 cup warm caper-basil oil in a large bowl. Season with salt and pepper. Vigorously rub one side of hot toasts with garlic, then top with tomato mixture. Top with fried basil leaves and serve warm.

Tips:

Use ripe, flavorful tomatoes for the best taste.
If you don't have day-old bread, you can toast fresh bread and then let it cool before using.
To make the croutons, cut the bread into 1-inch cubes and toss them with olive oil, salt, and pepper. Bake at 375 degrees Fahrenheit for 10-12 minutes, or until golden brown and crispy.
For a more flavorful dressing, use a combination of olive oil, balsamic vinegar, and fresh herbs, such as basil, oregano, or thyme.
Add other vegetables to the salad, such as cucumbers, zucchini, or bell peppers.
Serve the panzanella immediately or chill it for later.

Conclusion:

Tomato basil panzanella is a refreshing and flavorful salad that is perfect for summer. It is easy to make and can be customized to your own liking. With its combination of fresh tomatoes, basil, bread, and cheese, panzanella is a delicious and satisfying dish that is sure to please everyone at your table.