Best 4 Tuscan Panzanella Recipes
## Tuscan Panzanella: A Refreshing Summer Salad
Tuscan panzanella is a classic Italian salad that combines fresh, summer vegetables with crusty bread, creating a dish that is both refreshing and satisfying. Originating in the region of Tuscany, Italy, panzanella is a versatile salad that can be tailored to your own preferences.
The traditional recipe includes tomatoes, cucumbers, onions, and basil, dressed with a simple vinaigrette. However, you can also add other vegetables, such as zucchini, bell peppers, or olives. The bread is typically stale or day-old, which helps it to soak up the dressing and become soft and flavorful.
Panzanella is a great salad to serve as a light lunch or dinner, or as a side dish at a barbecue or picnic. It is also a good way to use up leftover bread and vegetables. This article offers three variations of the classic panzanella recipe:
1. **Traditional Tuscan Panzanella**: This recipe follows the classic Tuscan tradition, using tomatoes, cucumbers, onions, and basil. Dressed with a simple vinaigrette, this salad is the epitome of simplicity and freshness.
2. **Panzanella with Grilled Vegetables**: This variation adds grilled vegetables, such as zucchini, bell peppers, and corn, to the salad. The grilled vegetables add a smoky, charred flavor that complements the fresh vegetables and bread.
3. **Panzanella with Tuna**: This recipe adds tuna to the salad for a heartier and more protein-packed meal. The tuna is flaked and mixed with the vegetables, bread, and dressing.
TUSCAN PANZANELLA
You say bread salad, the Tuscans say panzanella. Mix up the typical salad with this outdoor-friendly Italian party-pleaser.
Provided by Chateau Ste Michelle
Categories Salad
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Tear, chop, or crumble bread into small pieces and place into a large bowl. Add all the chopped vegetables and mix with the bread. Add vinegar, olive oil, garlic, and basil leaves. Toss thoroughly and season with salt and pepper. Let rest at room temperature for 1 to 2 hours before serving.
Nutrition Facts : Calories 427.6 calories, Carbohydrate 34.4 g, Fat 30.1 g, Fiber 4.4 g, Protein 6.2 g, SaturatedFat 4.4 g, Sodium 335 mg, Sugar 4.8 g
TUSCAN PANZANELLA
This traditional Tuscan Panzanella summer salad is a mix of bright flavors and textures-tomatoes, bocconcini, red onion, basil, and crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high. (Alternatively, heat a grill pan over mediumhigh heat until hot.) Using 3 tablespoons of oil, brush bread slices on both sides.
- Grill bread slices, turning once, until toasted on both sides, about 5 minutes total. Rub both sides with halved garlic. Tear into bite-size pieces.
- Toss bread, tomatoes, onion, bocconcini, and sliced basil in a serving bowl.
- Whisk together vinegar and minced garlic in a small bowl. Whisking constantly, pour in remaining 6 tablespoons oil in a slow, steady stream, and whisk until emulsified. Pour over salad. Season with salt and pepper. Let stand at room temperature, tossing occasionally, 1 hour. Garnish with whole basil leaves.
TUSCAN PANZANELLA
Provided by Rick Tramonto
Categories Salad Cheese Garlic Olive Onion Pepper Tomato Vegetable Side Quick & Easy Lunch Parmesan Lemon Basil Fennel Cucumber Bell Pepper Summer Capers Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield serves 4
Number Of Ingredients 17
Steps:
- 1. Preheat the oven to 300°F.
- 2. In a bowl, toss the bread with the olive oil and salt and pepper to taste. Spread the bread on a baking sheet and bake for 7 to 10 minutes, until slightly crisp. (The pieces should not be as crispy as croutons.) Alternatively, spread the bread cubes on a baking sheet and let them dry, uncovered, for about 24 hours.
- 3. In a large bowl, whisk together the vinegar, capers, zest, and garlic. Season to taste with salt and pepper. Whisking constantly, add the extra virgin olive oil in a stream until well incorporated.
- 4. Add the onion, tomatoes, bell peppers, cucumber, fennel, and olives and toss with the vinaigrette. Adjust the salt and pepper.
- 5. Tear the fennel fronds and add them to the bowl along with the basil and bread. Toss to coat. Set aside for 20 minutes.
- 6. Divide the salad among 4 plates. Garnish each plate with shaved cheese and serve. If you prefer a moister salad, drizzle with a little more extra virgin olive oil.
TUSCAN PANZANELLA SALAD
This is a little different than the traditional Italian bread salad because it uses croûtons instead of bread. I really love all of the ingredients in this!
Provided by Karen..
Categories Greens
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, mix all ingredients except vinaigrette.
- Add vinaigrette; toss until coated.
- Sprinkle with freshly grated Parmesan or Romano Cheese.
Tips:
- Use stale bread: Stale bread absorbs the dressing better and holds its shape in the salad.
- Cut the bread into small cubes: This will help the bread to evenly absorb the dressing.
- Toast the bread cubes: Toasting the bread cubes will add a nice flavor and texture to the salad.
- Use a variety of vegetables: This will add color, flavor, and nutrition to the salad.
- Make the dressing ahead of time: This will allow the flavors to meld and develop.
- Serve the salad immediately: Panzanella is best served fresh, so don't let it sit for too long before eating.
Conclusion:
Tuscan panzanella is a delicious and refreshing salad that is perfect for summer. It is made with stale bread, a variety of vegetables, and a simple vinaigrette dressing. Panzanella is a great way to use up leftover bread and vegetables, and it is also a healthy and flavorful meal.
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