Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, panzanella. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Panzanella [pantsaˈnɛlla] or panmolle [pamˈmɔlle] is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. In this Barefoot Contessa video, Ina Garten's panzanella salad is a terrific way to use up stale or leftover bread. Classic Panzanella Salad (Tuscan-Style Tomato-and-Bread Salad) Recipe.
Panzanella is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Panzanella is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook panzanella using 18 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Panzanella:
- Take 5 slices ready-made garlic toast (about 3/4 in thick)
- Take 1 medium red bell pepper, de-seeded and chopped
- Make ready 1/2 English cucumber, de-seeded and chopped
- Make ready 6 baby tomatoes (I used 2 colour romanellas)
- Prepare 1 handful cherry tomatoes, halved
- Get 3 tbsp capers
- Make ready 1 shallot, finely chopped
- Take 2 tbsp fresh dill, chopped
- Get 3 tbsp fresh basil, chopped
- Make ready Zest of 1 lemon
- Make ready Zest of 1 orange
- Make ready 2 cloves garlic, minced
- Prepare 1/4 cup white wine vinegar
- Make ready 1/2 cup extra virgin olive oil
- Make ready 1/2 tbsp dried oregano
- Take 1 tsp sea salt
- Take 1/2 tbsp freshly cracked black pepper
- Get Parmesan cheese
Heat the oil in a large sauté pan. 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!
Instructions to make Panzanella:
- 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.
- Put the bell pepper, cucumber, tomatoes, capers, shallot, dill, basil and lemon and orange zest in a large mixing bowl.
- 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 made Panzanella this week for a segment on a future Food Network episode, and I was In a nutshell, Panzanella is tomato-bread salad. I imagine it was originally created as a way to use up old. 🎦 Panzanella. Panzanella, a Vibrant and Delicious Bread Salad. And to finish off my panzanella recipe, I tear up some fresh basil leaves and top it with some delicious pearl mozzarella—so scrumptious and flavorful! Panzanella is a classic Tuscan tomato and bread salad that's fresh, flavorful, and makes a healthy Traditionally, panzanella was a way to use up bread that's past its prime.
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