This Tuscan bread salad is a wonderful summer appetizer because there is no cooking involved. It's easy, colorful and very fresh tasting.
Panzanella is a classic Italian salad made with day-old bread, tomatoes, onions and basil. It is dressed with a simple olive oil and red-wine vinegar.
These baked tomatoes are inspired by panzanella salad (a.k.a. bread salad) and have an incredible flavor. Whole tomatoes are stuffed with toasted bread cubes, melted cheese, fresh basil and garlic. The bread soaks up the flavors and turns crispy on top. You’ll need a rustic loaf or baguette to make the bread cubes—you can use regular or gluten free bread. Be sure to use a firmer style tomato with fleshy walls (some heirloom varieties have a loose structure and thin walls, and they’ll fall apart when baked). Pair the tomatoes with grilled meats or fish, or serve them with this simple Green Salad or Stuffed Zucchini for a light lunch!
Summer IPA Panzanella Salad. It’s a salad with bread! It’s the best. SO good! This is my way of forcing the situation. Seattle hasn’t been kind to me this winter, the rain has been abundant, as has the power outages and the snow fall. Luckily, I’ve been able to escape to Panama and Kona, but…
Bread salad?! Yes please! Here's a modern version of the traditional Italian salad: Panzanella. We added some mozzarella and chicken for extra yumm!
Panzanella is a dinner-sized salad – practically a meal in itself, with crusty bread, cheese, veggies, and olives, it makes a delightful dinner on a hot summer night!This Mediterranean salad usually consists of crusty Tuscan bread and tomatoes in addition to fresh garden vegetables. Veggies can include bell peppers of any color, cucumbers, and onions. Garlic, capers, black olives, and anchovies are added to the salad for extra punch. Use good quality olive oil and white or red wine vinegar. Panzanella originated in Italy was a good way for Italian cooks to make a meal out of stale bread and homegrown vegetables. This Mediterranean salad is another example of the green, white, and red colors of the Italian flag, which are frequently represented in Italian cuisine. The written records of Panzanella go back centuries. In the 1500s, a poem by the famous artist Bronzino described the salad. At that time, the tomato was quite a few years from being introduced into the Italian kitchen, so the ingredients were limited to cucumber, onion, basil, arugula, and bread. Just like yesteryear, practically every modern family has some amount of stale bread lying around the house, but we like to use fresh Ciabatta, slightly toasted to give the salad the freshest taste possible. We also have added feta cheese – a flavor that maintains the Mediterranean flair but adds a little more substance to the meal.
Panzanella is a simple, Tuscan peasant dish (cucina povera) which is popular in Italy, using the bounty of tomatoes during the summer, and stale bread which is almost a staple in any Italian kitchen.
How to make a Panzanella Salad. Ingredients: Serves 1 8 cherry tomatoes, halved1 medium ripe tomato, chopped1 medium cucumber, chopped¼ small red onion, sliced8 kalamata olives, pitted and halved2 slices day-old sourdough bread½ medium red capsicum1 small handful fresh basil leaves2 tbsp capers, rin
Chunks of ripe heirloom tomatoes, fresh sweet corn, thinly sliced red onion, Italian hard cheese, and big toasted bread chunks - a simple combo that’s literally summer on a plate.
We had a raspberry patch growing up that stretched down the fenceline in our backyard. My siblings and I would spend a good amount of our summers wedged between the barbed wire cattle fence …
This grilled panzanella salad incorporates a bounty of summer vegetables into one of the BEST SALADS EVER. With creamy mozzarella, grilled bread and a garlicky red wine vinaigrette, it’s a healthy meal or side dish that’s packed with flavor and texture. Feel free to use other vegetables according to what you have or like (such as eggplant, mushrooms, corn or asparagus). Also, you can swap out the mozzarella for other sources of protein, such as grilled chicken, canned white beans, feta cheese or good quality jarred tuna. I often add grated parmesan as well (simply because I love it). The anchovy in the dressing adds depth and complexity to the vinaigrette, but you won’t taste it. However, you can omit it for a vegetarian version.
This one-pan dinner of perfectly roasted chicken thighs with a winter panzanella salad is comfort food at its very best. The chicken thighs are roasted over wedges of fennel and red onion, torn kale leaves, chunks of baguette (which toast up in the oven) and lemon wedges (which turn caramelized and sweet), imparting flavor to the chicken (and vice versa). The vegetables and bread are then tossed with a roasted garlic vinaigrette to make an irresistible salad to accompany the chicken. Heaven! For a gluten-free version, use a small gluten-free baguette, such as Udi’s brand (half of a 8.4-ounce package).
Peppadew panzanella - a rustic Tuscan salad with bread, tomatoes, capers, and spicy Peppadew peppers. Full of flavour and so easy to make!
This summer panzanella salad with juicy nectarines and sweet cherry tomatoes makes a light yet filling vegan meal for the warmer days.
Roasted pepper panzanella is the "not meh" salad you've been waiting for! Have you ever had panzanella? This roasted pepper version is one of our family's
Butternut squash panzanella is a delicious twist on a classic salad! Butternut squash panzanella was new to me. I'd always thought of this dish as
It may feel horribly wintery, suddenly cold and dark all the time, but the tomatoes available are still sweet and delicious. The perfect time to inject a ray of sunshine into your day with this una…