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.
How to make a Summer Tomato Salad. Ingredients: Serves 4 2 cups of whole, tri-coloured, cherry tomatoes3/4 cup of feta cheese crumbles1/4 cup of extra virgin olive oil2 pinches of salt1 teaspoon of ground black pepperbalsamic vinegar (optional) Instructions: Rinse the cherry tomatoes and slice them
It still monsoon season in Jakarta but the weather is super hot. I don’t feel like to cook so today I just make this simple tomato salad with goat cheese. I like to eat this salad as a main dish with grilled bread, but this salad also fantastic as a side dish for grilled sausage, roast beef or seafood. For my salad, I use mixed of sugar tomato, yellow cherry tomato and freshly picked green tomato from my garden. You can use any tomato, but it even better if you made it with different types of tomatoes. Tomato Salad with Goat Cheese Ingredients Tomato salad 2 handfuls mixed ripe tomatoes sea salt mint leaves, finely sliced goat cheese, crumbled Dressing 1 shallot, finely minced 1 garlic clove, finely minced 3 tbsp extra virgin olive oil 3 tbsp red wine vinegar sea salt freshly ground black pepper Cooking Direction Put minced garlic, shallot and red wine vinegar in a small bowl, let it rest for about 5 minutes. Whisk in olive oil and season with salt and pepper. Slice the large tomatoes about 1 cm think and halve the cherry tomatoes. Lightly season with sea salt. Take a large plate and start …
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!
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.
The fun thing about pizza is that I can throw a bunch of seemingly unrelated items together and make something new. I've been experimenting and have found that almost any combination that tastes good on a salad will also be good on a pizza. For these mini pizzas I started with a classic herb and cheese crust. I used good olive oil and balsamic vinegar instead of tomato sauce. For the toppings I did a hot layer of fennel and blue cheese, and then a cold layer once it came out of the oven. of meats and fresh tomatoes.
How to make an Italian Potato Salad. INGREDIENTS: Serves 4 1 1/2 pounds unpeeled red potatoes, cut into 1-inch cubes1/4 cup white wine vinegar3 tablespoons olive oil1 teaspoon honey1 1/2 teaspoons Basil Leaves1 teaspoon Garlic Powder1/2 teaspoon Ground Pepper Black1/4 teaspoon Sea Salt1/2 cup c
As you may know by now, I’m a veggie - but the rest of my family aren’t! Although they’re happy to eat tasty veggie meals a lot of the time, they sometimes ask for meat. So when they have a craving for meat-based products, I find chorizo an easy addition - it’s something I can have in the fridge and its flavour packs a punch. A little goes a long way, I find. These mozzarella and chorizo peppers are great quick and easy snacks to make with that bag of mozzarella cheese that you have in the fridge, and work well to ease those afternoon hunger pangs - what’s better for a meat eater than a mozzarella chorizo snack, after all? They’re pretty healthy too, so they’re a snack I’m happy to dole out to my daughters when they’re hungry after school. Because there’s the bell pepper and the tomato sauce it means they’re getting two portions of veg, and I often serve them up with an accompanying side salad for a light lunch or dinner, too - the pizza-like taste of the peppers means everyone’s happy to nibble up some accompanying greens without complaint! For a veggie version, I do mozzarella peppers for myself - still scrumptious. If you’re avoiding the chorizo, like me, or just fancy playing with the recipe, why not add a shake of paprika to the mozzarella for smokiness, or simply add a couple of basil leaves for that Mediterranean summertime taste?
Recipe Potatoes in a Greek style instant pot - This recipe is more like a salad for summer days. Cooked potatoes will be mixed up with cucumber, onions, olives, feta cheese, and other ingredients. A sauce made of lemon and olive oil will cover the salad. recipe pressure cooker - recipe instant pot
How to make a Mozzarella & Tomato Salad. Ingredients: Serves 4 4 x 150g buffalo mozzarella cheese, drained600g tomatoes (any mixture you like)2 tbsp olive oil, for drizzlingSalt and freshly ground black pepperLarge handful of fresh basil leaves, to serve Method: Tear the mozzarella into pieces b
How to make a Tomato and Cucumber Salad. Ingredients: Serves 4 1 cup chopped red onion1 and 1/4 teaspoons Sea Salt, divided2 cups water1/4 cup lime juice2 tablespoons extra-virgin olive oil1 tablespoon honey2 teaspoons Ground Garlic Powder1/4 teaspoon Ground Black Pepper2 cups chopped seeded tomatoe
How to make an Octopus Pasta Salad. Ingredients: For 4 servings 1 package of pre-cooked octopus300 g of dried pasta150 g of cherry tomatoes1 spring onion½ yellow pepper1 Italian green pepper1 can of tunaFresh parsley FOR THE TOMATO VINAIGRETTE: Extra virgin olive oilApple cider vinegar1 ripe tomatoS
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.
This summer panzanella salad with juicy nectarines and sweet cherry tomatoes makes a light yet filling vegan meal for the warmer days.
This cheesy baked pasta frittata is one the whole family will love. It also perfect for brunch, school lunch, or picnic. I made this delicious spaghettini frittata with plenty of cheese and sausage then served with a simple salad. If you make this Cheesy Baked Pasta Frittata, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: One Pot Spicy Tomato Pasta Cheesy Baked Pasta Frittata Ingredients 4 large free-range eggs 40g parmesan or cheddar cheese 1 tbsp olive oil 1/2 onion, finely chopped 1 garlic, minced 2 sausage, sliced sea salt and freshly ground black pepper 300g cooked pasta melted cheese Direction Heat the olive oil in a non-stick ovenproof frying pan over medium-high heat. Cook the onion for 6 to 7 minutes until soft, stirring occasionally. Add garlic and sausage, cook for 2-3 minutes until fragrant. Stir in cooked pasta, mix well. Preheat oven to 200c. Beat the eggs in a large bowl, then grate in the cheese. Season with salt and pepper, whisk until combined. Add pasta mixture to the bowl and stir until well combined. Wipe the frypan clean with …
These spinach and feta galettes are a mouthwatering veggie breakfast, or lunch, to satisfy and satiate. They work year-round, too. In the summertime, send your kids off with a healthy last-minute breakfast to eat on the school bus, pack them up for a picnic in the park, or serve as part of a dinner al fresco. Stick them in your kids’ (or your own) packed lunch to break up the monotony of sandwiches and wraps. In the winter? For me, the winter is a time when I cannot handle a cold salad for lunch, but I don’t always fancy a soup, or a big meal. Ditto for breakfast - something slightly warmed through made from buttery pastry ticks all my boxes! These galettes are the perfect light lunch, served warm with a fresh green side salad and a few juicy cherry tomatoes. Who am I kidding, any savoury pastry tarts are a go-to for me through those chilly months! The cheesy, buttery savouriness of flaking pastry and salty cheese complements the iron green tang of the spinach perfectly. These pastry morsels feel indulgent and satisfying, but allow you to feel slightly healthy at the same time. Those two things together? That equates to my favourite type of meal!
Flavor-packed Mediterranean ingredients like kalamata olives and feta cheese combined with arugula, chickpeas and quinoa all tossed in a homemade sun-dried tomato vinaigrette makes Mediterranean Arugula Quinoa Salad a delectable, healthy salad that's a perfect summertime meal or BBQ side dish.
How to make a Tomato and Basil Pasta Salad. Ingredients: Serves 4 500g pasta of your choiceHandful of cherry tomatoes or sun-dried tomatoes, choppedHandful of fresh basil, chopped2 tablespoons olive oil2 cloves of minced garlicJuice of 1 lemonSalt and pepper to taste Method: Cook the pasta in salted
How to make a Tomato Salad with Goats Cheese, Pancetta and Walnuts. INGREDIENTS: Serves 2 1 pound Compari TomatoesHandful Toasted walnuts1 cup Rendered pancettaBread crumbsChopped chives FOR THE DRESSING: 50/50 Olive oil and balsamic vinegar FOR THE HERB GOAT CHEESE: 1 cup Goats cheese1 tablespoon O
How to make a Burrata and Tomato Salad. Ingredients: Serves 4 2 burrata balls10 oz of small, sweet tomatoes sliced in halfsaltfresh cracked black pepperextra virgin olive oilchopped basilbalsamic vinegar or balsamic glaze Instructions: Place your burrata balls in the center of a shallow bowl.Place h