How to Cook Panzanella

Panzanella. In this Barefoot Contessa video, Ina Garten's panzanella salad is a terrific way to use up stale or leftover bread. Classic Panzanella Salad (Tuscan-Style Tomato-and-Bread Salad) Recipe. 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.

But panzanella is more than just another tomato salad with some croutons - give everything about a Panzanella needs a good half hour, or up to four hours, for the bread to absorb the tomato juices and. Panzanella is a colorful and hearty Italian salad that puts to good use juicy tomatoes and stale bread. My take on this classic is perfect to prepare ahead! You can cook Panzanella using 18 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Panzanella

1. 5 slices of ready-made garlic toast (about 3/4 in thick).
2. 1 of medium red bell pepper, de-seeded and chopped.
3. 1/2 of English cucumber, de-seeded and chopped.
4. 6 of baby tomatoes (I used 2 colour romanellas).
5. 1 handful of cherry tomatoes, halved.
6. 3 tbsp of capers.
7. 1 of shallot, finely chopped.
8. 2 tbsp of fresh dill, chopped.
9. 3 tbsp of fresh basil, chopped.
10. of Zest of 1 lemon.
11. of Zest of 1 orange.
12. 2 cloves of garlic, minced.
13. 1/4 cup of white wine vinegar.
14. 1/2 cup of extra virgin olive oil.
15. 1/2 tbsp of dried oregano.
16. 1 tsp of sea salt.
17. 1/2 tbsp of freshly cracked black pepper.
18. of Parmesan cheese.

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! 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 step by step

1. 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..
2. Put the bell pepper, cucumber, tomatoes, capers, shallot, dill, basil and lemon and orange zest in a large mixing bowl..
3. 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..

I imagine it was originally created as a way to use up old. Panzanella is a Tuscan bread salad which combines day old bread, tomatoes, basil, cucumbers, red onion and olive oil. A perfect summer dish for lunch or as a side. 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.

Tweet

Subscribe to receive free email updates: