PANZANELLA SALAD BON APPETIT RECIPES

Name: Panzanella
Yield: 6 to 8 Servings
Ingredients: 2 pounds tomatoes; 1/2 cup extra-virgin olive oil plus more for drizzling; 3 tablespoons (or more) red wine vinegar; 4 garlic cloves, minced; Fine sea salt and freshly ground black pepper; 1 loaf stale bread (such as country, Pullman, or ciabatta), cut into 1'-thick slices; 1 red bell pepper (optional); 1 yellow bell pepper (optional); 2 fresh chiles (such as Fresno or red jalapeño; optional); 1/2 cup black olives (such as Kalamata or oil-cured), pitted (optional); 1/4 cup salt-packed capers, soaked, rinsed, patted dry, coarsely chopped (optional); 4 anchovy fillets packed in salt, soaked, rinsed, patted dry, finely chopped (optional); 1 large bunch basil, leaves trimmed, stems discarded

PANZANELLA RECIPE | BON APPÉTIT

Panzanella Recipe | Bon Appétit image

This Italian panzanella recipe is as classic as it gets—and no, you can't skip the anchovies.

Provided by Rose Gray

Yield 6 to 8 Servings

Number Of Ingredients 13

Ingredients

2 pounds tomatoes
1/2 cup extra-virgin olive oil plus more for drizzling
3 tablespoons (or more) red wine vinegar
4 garlic cloves, minced
Fine sea salt and freshly ground black pepper
1 loaf stale bread (such as country, Pullman, or ciabatta), cut into 1'-thick slices
1 red bell pepper (optional)
1 yellow bell pepper (optional)
2 fresh chiles (such as Fresno or red jalapeño; optional)
1/2 cup black olives (such as Kalamata or oil-cured), pitted (optional)
1/4 cup salt-packed capers, soaked, rinsed, patted dry, coarsely chopped (optional)
4 anchovy fillets packed in salt, soaked, rinsed, patted dry, finely chopped (optional)
1 large bunch basil, leaves trimmed, stems discarded

Steps:

Bring a large pot of water to a boil. Using the tip of a paring knife, make two 1" cuts on the bottom of each tomato, forming an X. Add tomatoes to water and cook just until skin begins to peel back at each X, 30–40 seconds. Using a slotted spoon, transfer tomatoes to a large bowl of ice water; let cool. Peel and core tomatoes; place in another large bowl. (Alternatively, use a vegetable peeler with a serrated blade to peel tomatoes.) Using your hands, crush tomatoes, breaking up any large pieces and releasing juices.
Stir in 1/2 cup oil, 3 Tbsp. vinegar, and garlic. Season to taste with salt, pepper, and more vinegar, if desired.
Add bread to tomato mixture in bowl. Toss until bread is well coated and starts to absorb liquid. Let sit for 30 minutes.
Meanwhile, char bell peppers and chiles, if using, directly over a gas flame or in the broiler until blackened all over. Transfer to a resealable plastic bag. Close bag and let sit for 15 minutes. Remove peppers and chiles; peel, core, seed, and cut into 1/4" strips.
Add peppers, chiles, olives, capers, and anchovies, if using, to bread mixture. Massage with your hands until all ingredients are thoroughly combined and bread is broken down (it will break down differently depending on what kind is used; ciabatta tends to stay more intact than Pullman bread). Add basil and season with salt and pepper.
Cover salad and let stand at room temperature for 1 hour. Drizzle with oil just before serving.

GRILLED PANZANELLA RECIPE | BON APPÉTIT

Grilled Panzanella Recipe | Bon Appétit image

Grilled Panzanella Salad Recipe - Bon Appétit Recipe

Provided by Ian Knauer

Yield 8 Servings

Number Of Ingredients 10

Ingredients

1 1/2 cups small to medium fresh basil leaves, divided
2/3 cup plus 2 tablespoons extra-virgin olive oil, divided
1 large shallot, thinly sliced
1 small Fresno chile or red jalapeño, seeded, finely chopped
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
3 pounds ripe tomatoes, assorted colors and sizes
1 12-ounce loaf rustic or sourdough bread, cut into 1/2'-thick slices
1 pinch garlic clove, halved

Steps:

Purée 3/4 cup basil leaves and 1/3 cup plus 2 tablespoons oil in a blender until smooth and only tiny flecks of basil remain. Set a fine-mesh strainer over a large bowl. Strain mixture into bowl, pressing on solids to extract as much oil as possible; discard solids in strainer. Add shallot, chile, lemon zest, and lemon juice to basil oil; whisk to blend. Season to taste with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and chill. Return to room temperature and rewhisk before using.
Slice tomatoes into assorted wedges, rounds, and cubes; add to bowl with dressing. Toss to coat; let marinate at room temperature for 30 minutes.
Meanwhile, build a medium-hot fire in a charcoal grill, or preheat a gas grill to high. Brush bread with remaining 1/3 cup olive oil. Season with salt and pepper. Grill bread until charred in spots, about 2 minutes per side. Rub grilled bread with cut sides of garlic clove. Tear bread into 1"-2" pieces.
Add bread and remaining 3/4 cup basil leaves to bowl with tomato mixture; toss to coat. Season panzanella to taste with salt and pepper and serve.

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