Panzanella. In this Barefoot Contessa video, Ina Garten's panzanella salad is a terrific way to use up stale or leftover bread. I made Panzanella this week for a segment on a future Food Network episode, and I was reminded once again just how much I love and adore it. In a nutshell, Panzanella is tomato-bread salad.
The warm, professional and knowledgeable staff invites you to return often for superb dinner experiences. The Tuscan bread salad called panzanella is the perfect place to use those sad, soft tomatoes that are still rich in flavor. Traditional panzanella is made with stale, dried bread that's rehydrated from a dressing of sweet tomato juices, vinegar and plenty of olive oil. You can have Panzanella using 18 ingredients and 3 steps. Here is how you cook it.
Ingredients of Panzanella
- You need 5 slices of ready-made garlic toast (about 3/4 in thick).
- Prepare 1 of medium red bell pepper, de-seeded and chopped.
- You need 1/2 of English cucumber, de-seeded and chopped.
- It’s 6 of baby tomatoes (I used 2 colour romanellas).
- Prepare 1 handful of cherry tomatoes, halved.
- You need 3 tbsp of capers.
- Prepare 1 of shallot, finely chopped.
- Prepare 2 tbsp of fresh dill, chopped.
- You need 3 tbsp of fresh basil, chopped.
- You need of Zest of 1 lemon.
- You need of Zest of 1 orange.
- It’s 2 cloves of garlic, minced.
- You need 1/4 cup of white wine vinegar.
- You need 1/2 cup of extra virgin olive oil.
- Prepare 1/2 tbsp of dried oregano.
- Prepare 1 tsp of sea salt.
- You need 1/2 tbsp of freshly cracked black pepper.
- Prepare of Parmesan cheese.
Classic Panzanella Salad (Tuscan-Style Tomato-and-Bread Salad) Recipe. Unraveling the mysteries of home cooking through science. Use dried (not stale) bread and salted tomatoes to make the best version of this classic Italian bread salad. Panzanella from Barefoot Contessa. <p>Heat the oil in a large sauté pan.
- 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..
Add more oil as needed.<br /></p> <p>For the vinaigrette, whisk together the ingredients. … I always forget how amazing panzanella is, and then around this time every summer, I remember. This classic Italian salad seems somehow too simple — and too improbable — to be as good as it is. We're talking about a mix of day-old bread and juicy ripe tomatoes with whatever veggies might be in need of using, all tossed with a light vinaigrette. Panzanella [pantsaˈnɛlla] or panmolle [pamˈmɔlle] is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar.