Best 3 Tuscan Bread And Tomato Salad Panzanella Recipes

Tuscany, a region of Italy renowned for its rustic charm and delectable cuisine, is where the vibrant flavors of the Tuscan Bread and Tomato Salad, also known as Panzanella, come alive. This classic salad, a testament to the region's bountiful harvest, is a harmonious blend of fresh, ripe tomatoes, fragrant basil, tangy red onion, and crusty Tuscan bread, all united by a luscious dressing of olive oil and vinegar. Panzanella embodies the essence of Tuscan cooking, showcasing the region's love for simple, yet flavorful dishes that celebrate the beauty of fresh ingredients. In this culinary journey, we'll delve into not just one, but three enticing recipes that capture the spirit of Panzanella, each offering a unique twist on this beloved Italian salad.

First, we'll embark on the traditional route with the Classic Tuscan Bread and Tomato Salad, a timeless recipe that showcases the harmonious balance of flavors that define this dish. Next, we'll explore a delightful variation called Panzanella with Grilled Vegetables, where colorful grilled vegetables add a smoky, caramelized dimension to the salad, creating a symphony of textures and flavors. Lastly, we'll indulge in the Vegan Panzanella, a plant-based rendition that's equally vibrant and flavorful, featuring hearty chickpeas and creamy avocado in place of traditional protein sources. As we delve into each recipe, you'll discover the secrets to crafting the perfect Panzanella, ensuring that every bite is a celebration of Tuscany's culinary heritage.

Here are our top 3 tried and tested recipes!

TUSCAN TOMATO & BREAD SALAD

Tuscan Tomato & Bread Salad image

Provided by Ina Garten

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 pound cherry or grape tomatoes, halved through the stem
1 pound fresh mozzarella, 3/4-inch diced
2 teaspoons minced garlic (2 cloves)
1 teaspoon good Dijon mustard
1/4 cup good red wine vinegar
Kosher salt and freshly ground black pepper
1/2 cup plus 1/3 cup good olive oil
1/2 pound sourdough bread, crusts removed and 3/4-inch diced
20 fresh basil leaves, julienned

Steps:

Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.
Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.

CLASSIC PANZANELLA SALAD (TUSCAN-STYLE TOMATO AND BREAD SALAD) RECIPE

Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad) Recipe image

Dried bread and salted tomatoes make the best version of panzanella salad.

Provided by J. Kenji López-Alt

Categories Quick and Easy Salads Sides

Time 1h15m

Yield 6

Number Of Ingredients 10

Ingredients

2 1/2 pounds (1.1kg) mixed ripe tomatoes, cut into bite-size pieces
2 teaspoons (8g) Diamond Crystal kosher salt, plus more for seasoning (use half as much if using table salt)
3/4 pound (340g) ciabatta or rustic sourdough bread, cut into 1 1/2-inch cubes (about 6 cups bread cubes)
10 tablespoons (150ml) extra-virgin olive oil, divided
1 small shallot, minced (about 2 tablespoons)
2 medium cloves garlic, minced (about 2 teaspoons)
1/2 teaspoon Dijon mustard
2 tablespoons white wine vinegar or red wine vinegar
Freshly ground black pepper
1/2 cup (1/2 ounce) packed basil leaves, roughly chopped

Steps:

Meanwhile, preheat oven to 350°F (180°C) and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons (30ml) olive oil. Transfer to a rimmed baking sheet. Bake about 15 minutes, until crisp and firm but not browned. Remove from oven and let cool.

Nutrition Facts : Calories 390 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 4 g, Protein 7 g, SaturatedFat 4 g, Sodium 817 mg, Sugar 8 g, Fat 25 g, ServingSize Serves 6, UnsaturatedFat 0 g

PANZANELLA (ITALIAN BREAD SALAD)

Panzanella (Italian Bread Salad) image

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

Ingredients

2 tomatoes, cut into bite-size pieces
1 small cucumber, peeled and sliced
1 small red onion, thinly sliced
1 clove garlic, very finely minced
1 cup fresh basil leaf, torn into small pieces
1/2 cup extra virgin olive oil, plus more as needed
3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar, plus more as needed
salt & freshly ground black pepper, to taste
6 -8 slices thick country bread, torn into bite-size pieces (sourdough is good - dense, bakery bread)

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.

Tips:

Use stale bread: Stale bread holds up better in the salad and soaks up the dressing better. If you don't have stale bread, you can toast fresh bread cubes in the oven.
Choose ripe, flavorful tomatoes: The tomatoes are the star of this salad, so make sure they're at their peak of ripeness. Look for tomatoes that are deep red and have a sweet, juicy flavor.
Use a good quality olive oil: The olive oil is another key ingredient in this salad, so don't skimp on it. Look for a flavorful, extra-virgin olive oil.
Add other vegetables: Feel free to add other vegetables to this salad, such as cucumbers, bell peppers, or zucchini. Just make sure to cut them into small pieces so that they're easy to eat.
Make it ahead of time: This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to add the basil and croutons just before serving.

Conclusion:

Panzanella is a refreshing and flavorful salad that's perfect for summer. It's easy to make and can be tailored to your own taste. So next time you have some stale bread, don't throw it away - make panzanella instead!