CLASSIC PANZANELLA SALAD RECIPES

CLASSIC PANZANELLA RECIPE | MARTHA STEWART

Classic Panzanella Recipe | Martha Stewart image

This salad originated in Tuscany as a tasty way to use the last scraps of stale bread. In this classic recipe, slices of bread are briefly soaked in cold water, squeezed dry, and added to roughly chopped tomatoes, other vegetables, olive oil, and vinegar.

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 9

Ingredients

1 medium red onion (about 6 ounces), peeled and thinly sliced
5 one-inch-thick slices 1-to 4-day-old stale Tuscan-style bread
1 teaspoon coarse salt
2 pounds ripe beefsteak tomatoes, cored and cut into large chunks
4 Kirby cucumbers (about 12 ounces), peeled and sliced
5 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
1 cup packed fresh basil leaves

Steps:

Fill a bowl with enough cold water to cover onion slices. Let onion soak about 30 minutes, changing the water three or four times. Drain, and transfer to a large bowl or dish. Cover bread with cold water, and let stand until the bread is softened and heavy with water, about 10 minutes.
Squeeze the bread between your palms to remove as much water as possible.
Arrange bread on a double layer of paper towels. Cover with another double layer of paper towels, and press down to extract any remaining water. Remove top layer of towels, and sprinkle bread with about 1 teaspoon salt. Set aside for 5 minutes. Using fingers, pluck bread into bite-size pieces, and transfer to the dish containing the onions.
Add the tomatoes and cucumbers.
Drizzle the oil and vinegar over the salad; season with salt and pepper.
Tear the basil leaves in half; add to the bowl. Gently toss to combine. Set aside in a cool place, 30 to 45 minutes. Toss, and serve.

CLASSIC PANZANELLA | BETTER HOMES & GARDENS

Classic Panzanella | Better Homes & Gardens image

This classic panzanella is the perfect side dish for any occasion. Using garden-fresh tomatoes will make the flavors in this easy salad pop.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 41 minutes

Prep Time 20 minutes

Number Of Ingredients 11

Ingredients

3 cups Italian bread cubes
2 tablespoons olive oil
1?½ cups coarsely chopped tomatoes (3 medium)
½ small red onion, cut into thin wedges and separated
¼ cup snipped fresh basil or Italian (flat-leaf) parsley
2 tablespoons red or white wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
4 cups torn or chopped romaine lettuce

Steps:

Preheat oven to 450°F. Place bread cubes in a shallow baking pan. Drizzle with 2 tablespoons oil; toss gently to coat. Bake about 6 minutes or until toasted, stirring once or twice. Cool.
In a large bowl combine bread cubes, tomatoes, onion, and basil. Set aside.
For dressing, in a screw-top jar combine vinegar, oil, garlic, salt, and pepper. Cover and shake well. Pour dressing over bread mixture; toss gently to coat.
Let stand for 15 minutes to allow the flavors to blend. Serve bread mixture over lettuce.

Nutrition Facts : Calories 268 calories, CarbohydrateContent 28 g, FatContent 15 g, ProteinContent 5 g, SaturatedFatContent 2 g, SodiumContent 416 mg, SugarContent 3 g

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