panzanella

Making panzanella— the classic Tuscan tomato-and-bread salad—without tomatoes is tricky, because you need all those juices to soften the stale bread. The trick is to find other ways to make the dish as flavor-packed and moist as possible. Here's our method with asparagus, cucumbers, and red onions, served alongside roast chicken.

Roast Chicken With Asparagus Panzanella Recipe

chicken,

Kosher salt and fresh ground black pepper

red onion, very thinly sliced

asparagus,

Persian

red wine vinegar

Set oven rack to upper-middle position and preheat oven to 400°F. Using sharp kitchen shears, remove spine from chicken; discard spine or reserve for another use. Flatten chicken by placing skin side up on cutting board and applying firm pressure to breast bone. Rub chicken on all surfaces with 1 tablespoon oil. Season generously with kosher salt and ground black pepper.

Set wire rack in rimmed baking sheet lined with aluminum foil. Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge. Roast until thickest part of breast close to bone registers 150 degrees on an instant-read thermometer and joint between thighs and body registers at least 170°F, 45 minutes to 1 hour.

Meanwhile, fill medium bowl with ice water and add red onion; set aside. Fill a large bowl with ice water. In a large pot of salted boiling water, cook asparagus until crisp-tender, about 3 minutes. Drain and immediately transfer asparagus to ice bath.

Cut asparagus in half crosswise. Cut asparagus tip halves into 1-inch pieces and set aside. Roughly chop asparagus stalk halves and combine with peeled cucumber in blender with remaining 1/2 cup olive oil and the vinegar. Blend until vinaigrette is smooth. Season with salt and pepper.

Remove chicken from oven, transfer to cutting board, tent loosely with foil, and allow to rest 10 minutes. Drain onions. In a large bowl, toss bread with vinaigrette until thoroughly coated and let stand 5 minutes. Then mix in two-thirds of the reserved asparagus pieces, two-thirds of the onion, and two thirds of the thinly sliced cucumbers; season with salt and pepper. Carve chicken, arrange on plates and serve with panzanella, garnishing with remaining asparagus pieces, onion, and cucumber slices. Drizzle with olive oil and serve immediately.

Use dried (not stale) bread and salted tomatoes to make the best version of this classic Italian bread salad.

Classic Panzanella Salad (Tuscan-Style Tomato-and-Bread Salad) Recipe

(1.1kg) mixed tomatoes,

(8 grams) kosher salt,

(340 grams) ciabatta bread cubes)

(150 milliliters) extra-virgin olive oil, divided

small shallot, minced (about 2 tablespoons)

garlic, minced (about 2 teaspoons)

Dijon mustard

white wine vinegar or red wine vinegar

black pepper

(1/2 ounce) packed basil leaves, roughly chopped

Place tomatoes in a colander set over a bowl and season with 2 teaspoons (8g) kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally, while you toast the bread. Drain for a minimum of 15 minutes.

Meanwhile, preheat oven to 350°F (180°C) and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons (30ml) olive oil. Transfer to a rimmed baking sheet. Bake until crisp and firm but not browned, about 15 minutes. Remove from oven and let cool.

Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in the sink. Add shallot, garlic, mustard, and vinegar to the bowl with tomato juice. Whisking constantly, drizzle in the remaining 1/2 cup (120ml) olive oil. Season dressing to taste with salt and pepper.

Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by bread.

An autumnal panzanella featuring rosemary roasted root vegetables, garlicky chickpeas, and jumbo croutons. Topped with a mustard tahini dressing for the ultimate plant-based meal or side.

Rosemary Roasted Root Vegetable Panzanella

peeled, chopped root vegetables ((such as beets, carrots, or sweet potato))

leek,

Tbsp avocado or olive oil

fresh rosemary, chopped ((or sub dried))

chickpeas,

garlic, crushed

bread

avocado oil

tahini ((cashew butter

½ tsp whole grain mustard

lemon juice ((~1 large lemon))

apple cider vinegar

maple syrup

water

kale,

Tbsp lemon juice ((optional))

salt and pepper ((optional))

Preheat oven to 400 degrees F (204 C // use convection if you have it to speed cook time!) and position one rack near the top of the oven and another rack in the top/center of the oven. Also line two large baking sheets with parchment paper.

Chop root vegetables and thinly slice leek (be sure to rinse away any residual dirt) and add to one of the prepared baking sheets. Sprinkle with oil, salt, pepper, and rosemary and toss to coat (see photo).

Spread in an even layer and place on the bottom rack of the oven. Bake for 20-25 minutes, or until vegetables are tender, slightly caramelized, and golden brown. Flip/toss near the 15-minute mark to ensure even cooking.

Add your rinsed, dried chickpeas to a medium mixing bowl and top with oil, salt, pepper, rosemary, and crushed garlic (garlic optional). Toss to combine, then add to one half of the other prepared baking sheet (the croutons will go on the other side later). Place in the oven on the top/center rack, and bake for ~20 minutes, or until golden brown.

In the meantime, prepare dressing by adding tahini, grainy mustard, lemon juice (starting with lesser amount), apple cider vinegar, maple syrup (starting with lesser amount), and salt and pepper, and whisk to combine. Add water until pourable.

Taste and adjust seasonings as needed, adding more lemon for brightness/acidity, apple cider vinegar for tanginess, maple syrup for sweetness, salt or pepper to taste, or mustard for zestiness. Set aside.

To the same mixing bowl used for the chickpeas, add your cubed bread and toss with a little oil, salt, and pepper. Add to the other half of the baking sheet with the chickpeas and bake for ~8-10 minutes, or until toasty and golden brown.

Add chopped kale (or other greens) to a large mixing bowl (option to dress with a bit of lemon juice, salt, and pepper and massage for 1-2 minutes for more tender texture / improved digestibility). Then top with roasted vegetables, chickpeas, and croutons. Add half of the dressing, toss, and reserve the other half for serving.

Best when fresh, but if saving for later, store all parts separately — especially the dressing and croutons — to keep from getting soggy.  Dressing will keep for 5-7 days. Croutons will keep loosely covered at room temperature for ~2 days. Salad will keep for 2-3 days. Not freezer friendly.

Prepare your own version of one of Tuscany’s most famous dishes, panzanella. It's a good way to use up leftovers, as it's made with stale bread – simply toss with ripe tomatoes and an olive oil dressing

Panzanella

tomatoes,

day-old sourdoughor ciabatta, torn into large chunks

extra virgin olive oil

shallot,

tin anchovies, drained and roughly chopped

black olives, pitted

basilleaves, torn

Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a <a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">colander</a> and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.&nbsp;

Spread the chunks of&nbsp;bread out on a baking tray and toss with 1 tbsp of the&nbsp;oil. Bake for 10-15 mins, or until lightly toasted.&nbsp;

In a bowl,&nbsp;<a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.&nbsp;

For your next BBQ, make this easy Summer Panzanella from Delish.com!

Summer Panzanella

baguettes,

c. extra-virgin olive oil, divided

tbsp. red wine vinegar

honey

kosher salt

large, cucumber,

pt. cherry tomatoes (preferably multi-colored), halved

red onion, chopped

garlic,

basil, torn

my tummy feels great eating this nutritious food

Perfect Panzanella Salad is packed full of tomatoes, toasty bread cubes, cucumbers, red onion, and an amazing easy dressing!  Panzanella is perfect served with your favorite meat or by itself! 

Perfect Panzanella Salad

Ounces French Bread

Tablespoons Olive Oil

Salt

Cups Cubed Tomatoes**

Medium Cucumber

Red Onion

Fresh Basil Leaves, (Chopped**)

Cup Sliced Olives (Optional)

Ounces Mozzarella Cheese (Cut into small cubes, Optional)

Cup Olive Oil

Tablespoons Balsamic Vinegar

Cloves Garlic, (Minced)

Honey

Dijon Mustard

Oregano

Salt & Pepper

Preheat the oven to 425 degrees.

Cut the French Bread into 1 inch cubes and place on a large baking sheet in a single layer.  Toss the bread with the 2 Tablespoons olive oil and a pinch of salt.

Bake in preheated oven for 10-13 minutes until golden.

Meanwhile, add 4 Cups total of halved cherry tomatoes or cubed whole tomatoes to a large bowl.

Cut the cucumber in half lengthwise and use a spoon to scrape out the seeds, then cut each half into slices.

Cut the red onion in half and slice as thinly as possible.  Add the sliced cucumber, onion, basil, olives, and mozzarella to the bowl with the tomatoes and toss to combine.

FOR THE SALAD:

In a small bowl with a tight fitting lid, combine the oil, vinegar, garlic, honey, mustard, salt, and pepper.  Shake well for about 1 minute until completely combined.

Add the toasted bread cubes and dressing to the bowl with the vegetables and toss until everything is well coated.

Serve immediately, or allow to sit for 20-30 minutes to allow the flavors to blend.

FOR THE DRESSING:

https://content.jwplatform.com/videos/muwUvK79.mp4

Perfect Panzanella Salad is packed full of tomatoes, toasty bread cubes, cucumbers, red onion, and an amazing easy dressing!  Panzanella is perfect served with your favorite meat or by itself!

This summer panzanella is a delicious riff on the classic recipe. I add sweet peaches, crisp corn, and roasted chickpeas to make it a true celebration of summer bounty.

Panzanella Salad

extra-virgin olive oil (more

lemon juice vinegar

garlic

½ cup sliced red onion

corn

tomatoes

cherry tomatoes (sliced in half)

peaches

basil

Sea salt and black pepper

chickpeas

In the bottom of a large bowl, combine the olive oil, lemon juice or vinegar, garlic, mustard, ½ teaspoon of salt, and a few grinds of pepper. Add the onion, and corn and toss until coated. Let sit for 10 minutes while you prep everything else.

To the bowl, add the tomatoes, peaches, bread, and half the basil. Toss to combine, adding more olive oil if the bread is too dry, and more lemon, salt, and pepper, to taste. Let the salad sit for about 10 minutes so that the juices can soak into the bread. Give it a toss, then top with the remaining fresh basil and the chickpeas, if using.

This spring salad is mostly made up of strawberries and fried bread. FRIED BREAD. Oh, and fresh mozzarella to seal the deal. It&#39;s easy to make ahead, so this makes a perfect side dish for Easter!

Strawberry Panzanella Salad

olive oil

loaf of french bread (day old works great)

salt and pepper

strawberries (hulled and quartered)

basil (chiffonade*)

mozzarella

balsamic vinaigrette (I like Newman's Own)

In a high-sided skillet, heat olive oil over medium heat.

While the oil gets hot, slice the bread into bite size cubes.

Test a piece of bread in the oil. If it immediately starts to bubble, it's ready.

Fry the bread in several batches. Stir the bread frequently so it doesn't stick to the pan. When the cubes are golden (about 3-4 minutes), remove with a slotted spoon to a paper-towel lined plate. Sprinkle with salt and pepper immediately. At this point you can store the bread for up to 24 hours on the counter.

When you are ready to serve the salad, add the greens to a large salad bowl. (Use however much you want--it's totally up to you. A traditional panzanella has no greens.)

Add the strawberries, basil, and mozzarella, and toss. Add as many croutons as you think you will eat, or all of them if you anticipate finishing off the salad. (Once the croutons are combined with the salad, they will start to get soggy, so if you anticipate leftovers it's best to add them a little at a time.)

Dress the salad with balsamic vinaigrette and serve.

This rustic Italian salad is a perfect way to use all those summer tomatoes.&nbsp; The addition of bread and tuna make this hearty enough for a main meal that's perfectly light.&nbsp;&nbsp;

Rustic Italian Panzanella Salad

ciabatta

oz largely diced pomodoro or cherry tomatoes

oz green olives

tuna

shallot (thinly sliced)

basil (torn)

tbsp white wine vinegar

½ tsp kosher salt

oz burrata or fresh mozarella

If you're planning in advance, tear the loaf of bread into bite size pieces the night before you plan on making the salad and leave it out to harden.  If you want to make the salad the day of, just bake the pieces of bread in a 300 degree oven for 20-30 minutes to achieve the same result.

Start by prepping your produce.  Dice tomatoes, chop olives, mince garlic, and thinly slice the shallot.  Combine all of those ingredients in a large mixing bowl, being careful to keep as much of the tomato juices as possible. Stir to combine.

Next, add the tuna, torn basil, olive oil, white wine vinegar, and kosher salt.  Stir to combine all of the ingredients and let sit for at least 15 minutes

Finally, add the bread to the rest of the salad in batches and stir to combine.  Adding the bread in batches helps to make sure you get the right balance of bread to tomato dressing ratio.  Depending on how juicy your tomatoes are you might need less bread than the full small loaf.

Let the bread meld with the rest of the salad for another half an hour or so to really soak up the juices

Spoon the salad onto individual plates and top each with fresh burrata or mozzarella cheese

A delicious peach panzanella recipe from Delish.com.

Peach Panzanella with Burrata

red onion, thinly sliced

c. white balsamic vinegar

ciabatta,

small (or 4 large) ripe peaches, sliced 1/2"-thick

c. basil

8-oz. ball burrata

Preheat oven to 425°. Combine red onion and balsamic vinegar in a small bowl and set aside.

On a baking sheet, toss bread cubes in 1 tablespoon olive oil and season with salt. Bake until crisp but not brown, 5 minutes, then let cool.

Gently toss peaches with 1 tablespoon olive oil and season with salt and pepper. Heat grill or grill pan over medium-high heat. Working in batches, grill peaches until slightly charred, 2 to 3 minutes, then flip and grill 2 minutes more. Transfer to a large baking sheet to cool.

Pour ¼ cup balsamic vinegar from marinated onions into a large bowl and whisk in 6 tablespoons olive oil, then season with salt and pepper.

Strain onions, discarding remaining vinegar, and add onions, bread cubes, peaches, and basil to large bowl. Gently toss with vinaigrette.

Divide panzanella onto 4 plates and top each with burrata. Garnish with basil and a drizzle of olive oil.

My all-time favorite meal! It’s so easy to make and has a lot of flavor! The mixture of the peaches and burrata is what makes it so wonderful.

This was absolutely delicious! We followed the recipe exactly and will 100 % make this again. I would recommemd cutting the cubes into smaller pieces and if you aren't able to eat all 4 servings mixing in a small amount of bread with the peach mixture so you can save it for leftovers without getting soggy.

This is amazingly delicious and so easy to make! Thank you! We had too much bread and not enough peaches though....I'll do less bread and more peaches next time. 1/2 a loaf of ciabatta is not very specific!

This panzanella-inspired Tomato and White Bean Casserole is the perfect side dish or light lunch or dinner for warming weather. It’s bursting with fresh flavor from cherry tomatoes and shallots, mixed between layers of crunchy toasted bread, and topped with a nutty cashew parmesan and a caper gremolata. 

Tomato and White Bean Casserole

Extra virgin olive oil

Kosher salt

(900 grams) cherry tomatoes

shallots

garlic cloves, (chopped)

thyme leaves**

(15-ounce

cashews

nutritional yeast

salt

½ teaspoon extra virgin olive oil

(9 grams) Italian flat-leaf parsley leaves

½ cup (7-8 grams) fresh basil leaves

garlic cloves, (left whole and peeled)

capers, (drained)

Flaky or coarse sea salt

Preheat the oven to 350F°/176°C. Chop the bread into ¾-inch (2 cm) cubes and transfer to a rimmed baking sheet. Drizzle 1 ½ tablespoons  of extra virgin olive oil and lightly sprinkle with salt, and toss to coat. Bake in the oven for 10 minutes, until lightly golden but not too hard.

Meanwhile, in a very large bowl (the largest bowl you have), combine the tomatoes, and shallots. Separate the shallots into individual rings as much as possible. Add the garlic, thyme leaves, and beans. Drizzle the mixture with 2 tablespoons of extra virgin olive oil and season with 1 ½  teaspoons of kosher salt and lots of freshly cracked black pepper. Toss well to combine.

Add the baked bread cubes to the mix and gently toss to ensure the bread cubes are coated and well combined. Transfer the tomato mixture to a 3-quart/3-liter  baking dish (I used a 13x9&quot; pan).NOTE: if your bowl isn’t big enough to hold the bread cubes, transfer the tomato-shallot mixture to the baking dish, then mix in the bread.

Bake the casserole in the preheated oven at 350°F/176°C for 35 to 40 minutes, until the top bread pieces are golden and crunchy.

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