Panzanella. In this Barefoot Contessa video, Ina Garten's panzanella salad is a terrific way to use up stale or leftover bread. But panzanella is more than just another tomato salad with some croutons - give everything about a half hour to mingle and mix, and this bread salad goes from "pretty good" to a bona fide. Panzanella is a colorful and hearty Italian salad that puts to good use juicy tomatoes and stale bread.
Panzanella is an Italian bread salad.
Traditional panzanella features cubes of stale bread, plenty of Panzanella Salad Recipe Variations.
This salad is flexible, so make it to your liking!
You can have Panzanella using 18 ingredients and 3 steps. Here is how you cook it.
Ingredients of Panzanella
- You need 5 slices of ready-made garlic toast (about 3/4 in thick).
- You need 1 of medium red bell pepper, de-seeded and chopped.
- Prepare 1/2 of English cucumber, de-seeded and chopped.
- It's 6 of baby tomatoes (I used 2 colour romanellas).
- You need 1 handful of cherry tomatoes, halved.
- You need 3 tbsp of capers.
- You need 1 of shallot, finely chopped.
- You need 2 tbsp of fresh dill, chopped.
- It's 3 tbsp of fresh basil, chopped.
- You need of Zest of 1 lemon.
- You need of Zest of 1 orange.
- It's 2 cloves of garlic, minced.
- You need 1/4 cup of white wine vinegar.
- You need 1/2 cup of extra virgin olive oil.
- It's 1/2 tbsp of dried oregano.
- Prepare 1 tsp of sea salt.
- You need 1/2 tbsp of freshly cracked black pepper.
- Prepare of Parmesan cheese.
Need a side dish for a summer BBQ? Panzanella is an Italian salad made from pieces of stale, moistened bread, with the addition of tomatoes, onions, or basil, and a dressing of vinegar and olive oil. The salad is a specialty of Tuscany. I made Panzanella this week for a segment on a future Food Network episode, and I was In a nutshell, Panzanella is tomato-bread salad.
Panzanella instructions
- Put a large nonstick pan on medium heat. Your garlic toast should already come pre-buttered, so just put it in the pan for a few minutes per side to toast it up. When they're crunchy and slightly scorched, remove them to cool..
- Put the bell pepper, cucumber, tomatoes, capers, shallot, dill, basil and lemon and orange zest in a large mixing bowl..
- Whisk together the garlic, vinegar, olive oil, oregano, salt and pepper. Pour the dressing into the bowl of veg. Cut the garlic toast into bite-sized pieces and add them as well. Toss everything together, then refrigerate 30 minutes to overnight. When serving, use a veggie peeler to top the salad with slivers of parmesan cheese..
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. Panzanella is really a way to use up crusty bread that has gotten hard and to celebrate perfect summer tomatoes. It is a cooling summertime salad that relies on the bread as the "filler" to soak up the juices. Heat the oil in a large sauté pan.
