PANZANELLA SALAD BAREFOOT CONTESSA RECIPES

Name: Barefoot Contessa's Panzanella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 serving(s)
Ingredients: 3 tablespoons olive oil; 1 small French bread, cut into 1-inch cubes (6 cups); 1 teaspoon kosher salt; 2 large firm ripe tomatoes, cut into 1-inch cubes; 1 English cucumber, unpeeled, seeded, and sliced 1/2-inch thick; 1 red bell pepper, seeded and cut into 1-inch cubes; 1 yellow bell pepper, seeded and cut into 1-inch cubes; 1/2 red onion, cut in 1/2 and thinly sliced; 20 large basil leaves, coarsely chopped; 3 tablespoons capers, drained; 1 teaspoon garlic, finely minced; 1/2 teaspoon Dijon mustard; 3 tablespoons champagne vinegar; 1/2 cup olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon fresh ground black pepper

BAREFOOT CONTESSA'S PANZANELLA SALAD RECIPE - FOOD.COM

Barefoot Contessa's Panzanella Salad Recipe - Food.com image

Make and share this Barefoot Contessa's Panzanella Salad recipe from Food.com.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
1 small French bread, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large firm ripe tomatoes, cut into 1-inch cubes
1 English cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
1 teaspoon garlic, finely minced
1/2 teaspoon Dijon mustard
3 tablespoons champagne vinegar
1/2 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Steps:

Heat the oil in a large saute pan.
Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned.
Add more oil as needed.
For the Vinaigrette.
Whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.
Add the bread cubes and toss with the vinaigrette.
Season liberally with salt and pepper.
Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Nutrition Facts : Calories 137.5, FatContent 12.6, SaturatedFatContent 1.8, CholesterolContent 0, SodiumContent 301.2, CarbohydrateContent 5.9, FiberContent 1.1, SugarContent 1.9, ProteinContent 1.3

PANZANELLA FROM BAREFOOT CONTESSA - BIGOVEN

Panzanella from barefoot contessa - BigOven image

"Salad invented by Italians to use up leftover bread, but it's yummy with warm croutons soaking up the vinaigrette."

Total Time 30 minutes

Prep Time 30 minutes

Yield 12

Number Of Ingredients 17

Ingredients

3 tablespoons olive oil
1 small french bread or boule cut into 1-inch cubes
1 teaspoon kosher salt
2 large ripe tomatoes cut into 1-inch cubes
1 inch thick
1 red bell pepper seeded & cut into 1-inch cubes
1 inch cubes
1/2 red onion cut in half & thinly sliced
20 large basil leaves coarsely chopped
3 tablespoons capers drained
Vinagrette:
1 teaspoon garlic finely minced
1/2 teaspoon dijon mustard
3 tablespoons champagne (or red) vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon Black Pepper freshly ground

Steps:

"Heat oil in a large saute pan. add the bread and salt. cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. For the vinaigrette, whisk together the ingredients. In a large bowl,mix tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season with salt 7 pepper. Serve, or allow the salad to sit for about half an hour for the flavours to blend."

Nutrition Facts : Calories 248 calories, FatContent 13.2920204166667 g, CarbohydrateContent 27.1546860416667 g, CholesterolContent 0 mg, FiberContent 1.82587712664406 g, ProteinContent 5.59449979166666 g, SaturatedFatContent 1.93846841666667 g, ServingSize 1 1 Serving (117g), SodiumContent 637.539833333333 mg, SugarContent 25.3288089150226 g, TransFatContent 0.475879000000002 g

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