ITALIAN TOMATO BREAD SALAD RECIPES

Name: Panzanella (Tuscan tomato & bread salad)
Total time: 45 min
Yield: 4
Ingredients: 200 g stale ciabatta loaf; 600 g ripe mixed tomatoes, roughly chopped; sea salt; freshly ground black pepper; 1 handful small capers drained; 1 small red onion peeled and very finely sliced; 280 g jarred red peppers drained and roughly chopped; 8 anchovy fillets in oil drained and finely sliced (optional); red wine vinegar; extra virgin olive oil; a bunch of fresh basil

ITALIAN BREAD SALAD | JAMIE OLIVER SUMMER SALAD RECIPES

Italian bread salad | Jamie Oliver summer salad recipes image

Total Time 45 minutes

Yield 4

Number Of Ingredients 11

Ingredients

200 g stale ciabatta loaf
600 g ripe mixed tomatoes, roughly chopped
sea salt
freshly ground black pepper
1 handful small capers drained
1 small red onion peeled and very finely sliced
280 g jarred red peppers drained and roughly chopped
8 anchovy fillets in oil drained and finely sliced (optional)
red wine vinegar
extra virgin olive oil
a bunch of fresh basil

Steps:

1. Tear the ciabatta into rough 3cm pieces and place on a tray. Leave aside in a warm place for around 30 minutes – this helps to dry it out.
2. Place the tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, peppers, ciabatta and anchovies, if using. Toss the mixture together with your hands, then stir in 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil. Taste and add a little more salt, pepper, vinegar or oil, if needed.
3. Tear in the basil leaves, stir together and serve. Delicious with barbecued meats or roast chicken.

Nutrition Facts : Calories 370 calories, FatContent 21 g fat, SaturatedFatContent 3 g saturated fat, ProteinContent 8 g protein, CarbohydrateContent 40 g carbohydrate, SugarContent 13 g sugar, SodiumContent 1.4 g salt, FiberContent 2.7 g fibre

SIMPLE ITALIAN SALAD RECIPE: HOW TO MAKE IT

Simple Italian Salad Recipe: How to Make It image

Homemade croutons star in this easy Italian salad recipe, filled with grape tomatoes, olives and pepperoncinis. I like to serve it with fresh Italian or focaccia bread. —Nancy Granaman, Burlington, Iowa

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3 slices Italian bread, cubed
Butter-flavored cooking spray
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
2 bunches romaine, torn
2 cups grape tomatoes, halved
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup grated Parmesan cheese
1 small red onion, thinly sliced and separated into rings
8 pepperoncini
1/2 cup fat-free Italian salad dressing

Steps:

Preheat oven to 450°. For croutons, spritz bread cubes with butter-flavored spray; place in a bowl. Sprinkle with Italian seasoning and garlic powder; toss to coat evenly. , Transfer to a greased 15x10x1-in. baking pan. Bake until golden brown, 8-10 minutes, stirring once or twice. Cool. , Meanwhile, in a large bowl, combine romaine, tomatoes, olives, Parmesan cheese, onion and pepperoncini. Drizzle with salad dressing; toss to coat. Top with croutons.

Nutrition Facts : Calories 120 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 943mg sodium, CarbohydrateContent 18g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 6g protein.

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Calories 370 calories per serving

1. Tear the ciabatta into rough 3cm pieces and place on a tray. Leave aside in a warm place for around 30 minutes – this helps to dry it out.
2. Place the tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, peppers, ciabatta and anchovies, if using. Toss the mixture together with your hands, then stir in 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil. Taste and add a little more salt, pepper, vinegar or oil, if needed.
3. Tear in the basil leaves, stir together and serve. Delicious with barbecued meats or roast chicken.

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Homemade croutons star in this easy Italian salad recipe, filled with grape tomatoes, olives and pepperoncinis. I like to serve it with fresh Italian or focaccia bread. —Nancy Granaman, Burlington, Iowa
From tasteofhome.com
Total Time 30 minutes
Category Lunch
Calories 120 calories per serving

Preheat oven to 450°. For croutons, spritz bread cubes with butter-flavored spray; place in a bowl. Sprinkle with Italian seasoning and garlic powder; toss to coat evenly. , Transfer to a greased 15x10x1-in. baking pan. Bake until golden brown, 8-10 minutes, stirring once or twice. Cool. , Meanwhile, in a large bowl, combine romaine, tomatoes, olives, Parmesan cheese, onion and pepperoncini. Drizzle with salad dressing; toss to coat. Top with croutons.

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