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Panzanella Salad (Bread Salad)

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  • Panzanella Salad (Bread Salad)

    Anyone have a good recipe for panzanella salad? I caught the end of Tony Tantillo making one this weekend & it looked good. I guess it is basically bread, tomatoes & mozzarella with herbs & olive oil/vinegar. I want to make it for father's day.

  • #2
    Re: Panzanella Salad (Bread Salad)

    Panzanella Salad SUBMITTED BY: veggiemom PHOTO BY: Celeste

    6 cups day old Italian bread, torn into bite-size pieces
    1/3 cup olive oil
    salt and pepper to taste
    3 cloves garlic, minced
    1/4 cup olive oil
    2 tablespoons balsamic vinegar
    4 medium ripe tomatoes, cut into wedges
    3/4 cup sliced red onion
    10 basil leaves, shredded
    1/2 cup pitted and halved green olives
    1 cup fresh mozzarella, cut into bite-size pieces

    Preheat oven to 400 degrees F (200 degrees C).
    In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
    While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.


    • #3
      Re: Panzanella Salad (Bread Salad)

      I've had the following in a middle-eastern restaurant and it is wonderful. Following that is a recipe I found that is from Mario Batali

      Fattoosh Mixed Herb and Toasted Pita Salad

      2 (6-inch) pitas
      3 tablespoons ground sumac or 2 tablespoons grated lemon rind
      1 tablespoon extra-virgin olive oil
      8 cups thinly sliced romaine lettuce
      2 cups chopped tomato
      1 1/2 cups chopped fresh parsley
      1 cup thinly sliced green onions
      1/2 cup chopped fresh mint
      1/2 teaspoon salt
      1 cucumber, quartered lengthwise and thinly sliced (about 2 cups)

      Preheat oven to 400°.
      Place pitas in a single layer on a baking sheet. Bake at 400° for 6 minutes or until toasted; break into bite-size pieces. Combine pita, sumac, and oil, tossing well to coat. Add lettuce and remaining ingredients; toss well.

      Note: Ground sumac is available at Middle Eastern markets.

      PANZANELLA SALAD - Recipe by Mario Batali

      3 large Heirloom tomatoes, cut or sliced to your liking
      ½ cup breadcrumbs
      ¼ cup thinly sliced red onions
      ½ cup sliced cucumbers, seeded
      ¼ cup whole basil
      2 Tablespoons sherry vinegar
      3 tablespoons extra virgin olive oil
      Salt and freshly ground black pepper, to taste
      Lightly toasted day-old bread.

      Once toasted, set aside the bread until cool. Meanwhile, in a large bowl, toss together all ingredient. Add croutons and set aside for 15 minutes at room temperature before serving. Lightly toss before plating.

      Yields : 4 servings
      Last edited by Rubelishous; 06-12-2008, 02:29 PM.


      • #4
        Re: Panzanella Salad (Bread Salad)

        I saw this on Food Network with Giada and it looked great.

        Cornbread Panzanella Salad Recipe courtesy Giada De Laurentiis

        8 ounces cornbread, cut into cubes (about 2 cups)
        1/2 cup halved cherry tomatoes
        1/2 cup cubed fontina cheese
        1/2 cup cubed cucumber
        1/4 cup chopped fresh basil leaves
        1/3 cup extra-virgin olive oil
        1 lemon, zested and juiced
        1/2 teaspoon kosher salt
        1/2 teaspoon freshly ground black pepper

        Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.


        • #5
          Re: Panzanella Salad (Bread Salad)

          check www.... everyone has been making this lately


          • #6
            Re: Panzanella Salad (Bread Salad)

            Thanks for all the recipes! Jewels your is very similiar to the one I saw. And I love the idea of adding olives...yum!


            • #7
              Re: Panzanella Salad (Bread Salad)

              I got "womens day special interest publication" called "Get Grilling!" at the register Friday. It has this recipe in there. Picture looks really good!!!

              Grilled Panzanella
              four 3/4" thick large slices country bread
              2 yellow bell peppers
              1 medium red onion, sliced 1/2" thick
              3 large tomatoes, coarsely chopped
              1-1/2 cups chopped English seedless cucumber
              3 tbsp capers
              2 tbsp extra-virgin olive oil
              1 tbsp red-wine vinegar, or more to taste
              1 tsp salt
              1/2 tsp freshly ground pepper

              1. Heat grill to high and brush with oil. Grill bread 1 to 2 minutes per side or until lightly toasted. Set aside.
              2. Grill peppers, turning several times, 10 minutes or until blackened on all sides. Place in a paper bag and let steam 10 minutes. When cool enough to handle, peel, core, seed and coarsely chop.
              3. While grilled peppers cool, grill onion slices, turning them over one, 5 minutes or until nicely browned. When cool enough to handle, coarsely chop. Put onions and peppers in a large bowl.
              4. Cut bread in 1/4" cubes and add to bowl along with the tomatoes, cucumber and remaining ingredients. Toss to mix. Let stand at room temperature about 30 minutes to allow flavors to develop.
              5. gently toss again just before serving.

              Peeling peppers
              *Place peppers 4-5" above hot coals. As they char, turn with tongs until completely blackened.
              *When cool enough to handle, peel off easily removable charred skin with fingers. Do not rinse peppers.
              "Nobody can make you feel inferior without your consent." ~Eleanor Roosevelt


              • #8
                Re: Panzanella Salad (Bread Salad)

                I've never heard of Panzanella Salad (Bread Salad), but it sounds great! I started growing herbs in pots (1st time growing herbs) & they grow like weeds! I never knew it was so easy, consequently I have TONS & I'm always looking for ways to use 'em up. These Bread Salad recipes look like keepers!