Recipe: Yummy Panzanella

Panzanella. Panzanella [pantsaˈnɛlla] or panmolle [pamˈmɔlle] is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar. It is also popular in other parts of central Italy.

This version also includes some mozzarella for richness. Need a side dish for a summer BBQ? 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. You can cook Panzanella using 18 ingredients and 3 steps. Here is how you cook it.

Ingredients of Panzanella

1. Prepare 5 slices of ready-made garlic toast (about 3/4 in thick).
2. Prepare 1 of medium red bell pepper, de-seeded and chopped.
3. It's 1/2 of English cucumber, de-seeded and chopped.
4. You need 6 of baby tomatoes (I used 2 colour romanellas).
5. It's 1 handful of cherry tomatoes, halved.
6. It's 3 tbsp of capers.
7. Prepare 1 of shallot, finely chopped.
8. You need 2 tbsp of fresh dill, chopped.
9. It's 3 tbsp of fresh basil, chopped.
10. Prepare of Zest of 1 lemon.
11. It's of Zest of 1 orange.
12. You need 2 cloves of garlic, minced.
13. You need 1/4 cup of white wine vinegar.
14. Prepare 1/2 cup of extra virgin olive oil.
15. Prepare 1/2 tbsp of dried oregano.
16. Prepare 1 tsp of sea salt.
17. You need 1/2 tbsp of freshly cracked black pepper.
18. It's 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 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! Heat the oil in a large sauté pan. Panzanella, the Italian bread and tomato salad, is a great way to use up a stale loaf.

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