panzanella salad

Bruschetta Salad

lettuce

cherry tomatoes (halved)

tbsp basil

tsp salt

Bocconcini

croutons

olive oil

balsamic glaze

In a large salad bowl season romaine, tomatoes and basil with salt. Toss in croutons and bocconcini. Toss with olive oil. Drizzle with balsamic glaze, start with one tablespoon and add more as needed.

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

black pepper

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!

Panzanella salad with hearty Italian bread, tomatoes, shallots and basil, tossed in a light and tangy dressing. If you like, add fresh mozzarella cheese. Toasting the bread in the oven for a few minutes produces the best texture. How long you allow your panzanella salad to sit is up to you, I find 30 minutes to be a good amount of time for the flavors to meld and for the bread to soak just enough of the dressing without getting too soggy.

Simple Tomato Panzanella Recipe

Extra virgin olive oil

Kosher salt

tomatoes

red wine vinegar

garlic

Dijon mustard

tsp fesh thyme (optional)

Black pepper

shallots

basil (torn)

baby mozzarella (optional (more to your liking))

Preheat

In a large mixing bowl, combine bread cubes with large drizzle of extra virgin olive oil and a generous pinch of kosher salt. Toss to make sure the bread is well coated (save the bowl for later use). Spread the bread cubes on a sheet pan and bake in heated oven for about 10 minutes or until golden (the edges should get crisp, while the bread gains some color and crisp but remains still a bit chewy).

Place a large colander over the same mixing bowl. Place the tomatoes in the colander and sprinkle with kosher salt. Toss briefly with your hand. Set aside for a few minutes to allow the tomatoes to release their juices in the mixing bowl.

When ready, move the colander with the tomatoes to the sink for now, and use the mixing bowl with the tomato juice to make the dressing. Add red wine, ½ cup extra virgin olive oil, garlic cloves, Dijon mustard, thyme, and a large pinch of black pepper. Whisk to combine.

Add the tomatoes, bread cubes, shallots, basil and mozzarella (if using) to the mixing bowl and toss to coat with the dressing. Allow the salad to sit for 20 to 30 minutes before serving.

Give the salad a gentle toss and transfer to a serving platter. Garnish with a few more fresh basil leaves, if you like.

https://content.jwplatform.com/videos/NjqpEWs7.mp4

Tomato panzanella salad with hearty Italian bread, tomatoes, shallots and basil, tossed in a light and tangy dressing! If you like, add fresh mozzarella cheese. Toasting the bread in the oven for a few minutes produces the best texture.

Panzanella Salad Recipe

Panzanella Salad made with seared tuna steaks, juicy and sweet cherry tomatoes, salty olives and crunchy cucumber. It's tossed with a simple and easy dressing and homemade croutons. The salad can be prepped ahead making it perfect for lunch on the go or a light dinner.

Tuna Panzanella Salad

Tuna steaks (300 grams)

Tomatoes (cut in half (300 grams))

Red onion (finely sliced)

Cucumber (finely sliced (150 grams))

Olives (mixed (150 grams))

bread

tbsp parmesan (freshly grated)

parsley (chopped)

basil (chopped)

vinegar

tbsp Olive oil (extra virgin)

Salt and pepper (to season)

Pre-heat the oven to 400F/200C. Place the cubed ciabatta bread on a baking sheet and spinkle with 1 tbsp olive oil, 1 tbsp freshly grated parmesan and a small pinch of salt and pepper. Toast in the oven for 10 minutes until crisp.

Drizzle the tuna steak in around 1 tsp of olive oil just to lightly coat and spinkle with a small pinch of salt and pepper. Place on a hot griddle pan for 2 minutes each side, it should still be pink in the middle. Remove and cut into slices.

Place the tomatoes, onion, cucumber, olives, basil and parsley in a large bowl then add the croutons and slices of tuna.

Whisk the olive oil and vinegar in a small bowl then pour over the salad ingredients, toss the salad to combine. Let it sit for 1-2 minutes then serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1554669861/sjptojaklhhvx1cqg4g0.mp4

Panzanella Salad made with seared tuna steaks, juicy and sweet cherry tomatoes, salty olives and crunchy cucumber. It's tossed with a simple and easy dressing and homemade croutons. This salad can be prepped ahead making it perfect for lunch on the go or a light dinner.

Delicious spring vegetable salad with toasted garlicky croutons, crispy chickpeas and feta cheese in an herby lemon vinaigrette.

Spring Panzanella Salad

cucumbers (ends trimmed and diced)

peas (blanched)

asparagus (ends trimmed and cut in 1 1/2" pieces)

cherry tomatoes (halves)

feta cheese (crumbled)

salt

garlic powder

can chickpeas (garbanzo beans) (drained, rinsed and dried well)

salt and pepper

EACH garlic powder, cumin and paprika

lemon juice

garlic (grated)

dill

Bring a large pot of water to a full boil. Add cold water and ice to a large bowl for the ice bath.

Trim the ends of the asparagus then cut into about 1 1/2″ pieces. Add to boiling water and cook 2-4 minutes or until bright green. Use a slotted spoon to transfer to the ice bath (this stops the cooking process).

Add the peas to the same water. Blanch for 1 minute then drain and transfer to the ice water.

Drain both vegetables and transfer to a clean dish towel, drying well.

BLANCH THE VEGETABLES:

Preheat the oven to 425 degrees. Cut or tear bread into about 1″ cubes then transfer to a baking sheet in a single layer.

Drizzle 3 tablespoons of olive oil over the top. Season with 1/2 teaspoon EACH of salt and garlic powder then using your hands toss bread well to coat. 

Bake 10-15 minutes or until the bread is crisp and lightly browned then remove from the oven and cool completely.

GARLICKY CROUTONS:

To a small bowl, add lemon juice, red wine vinegar, grated garlic, Dijon, salt, pepper, honey, olive oil and chopped herbs. Whisk well to combine. Taste and adjust for salt and pepper then set aside.

SALAD DRESSING:

Rinse and drain the chickpeas then dry well using paper towels.

To a large skillet add 1 tablespoon olive oil then once hot, drop in the chickpeas and season with salt, pepper, garlic powder, paprika and cumin.

Cook over medium to medium low heat 10-12 minutes or until crisp and lightly browned,

CRISPY CHICKPEAS:

Add golden garlicky croutins, asparagus, peas and cucumbers to a large bowl.

Drizzle the dressing over the top, give it a good toss to coat then transfer to a serving platter.Add crumbled feta cheese, halved tomatoes and chickpeas to the top. Let the salad sit for 15 minutes for the flavors to come together then season lightly with salt and fresh cracked black pepper and serve.

ASSEMBLING THE SALAD:

This Everything Bagel Panzanella Salad is a twist on the classic Italian “tomato-and-bread salad”—crispy everything bagel “croutons” drenched in tangy, juicy vegetables! Gluten-Free.

Everything Bagel Panzanella Salad

extra virgin olive oil, divided

Italian seasoning

(907 g) grape or cherry tomatoes, cut in half*

(30 g) thinly sliced shallot

bagels,

cucumber,

basil,

Everything Bagel Seasoning

Black pepper,

Marinate the Tomatoes: 

add 1 tablespoon of olive oil, the vinegar, Italian seasoning, and salt to a small jar and shake well, until emulsified. Add the tomatoes, shallot, and garlic to a medium-sized bowl and pour the marinade over top; mix well and set aside.

Toast the Bread: 

Warm the remaining 3 tablespoons of olive oil in a large cast iron* pan over medium heat. Add the chopped bagels (Note: depending on the size of your pan, it might be best to do this in two batches. If so, only add half the oil to start, and the rest with the second batch). Cook for 2-3 minutes on each side, flipping once brown. Transfer the toasted bagel cubes to a baking tray lined with a paper towel, then set aside.

Assemble: 

Once you are ready to serve, add the tomato mixture, bagels, cucumber, and basil to a large bowl and quickly toss. Sprinkle the top of the salad with Everything Bagel Seasoning, then serve immediately.

thank you Caitlin! I needed a way to use some extra everything bagels I have!

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

This Spring Panzanella Salad is loaded with spring&#039;s best snap peas, asparagus, and cucumbers. Then that all gets mixed with garlicky croutons, salty chunks of feta, crispy shallots, and a lemon vinaigrette for good measure. 

Panzanella Salad

cucumber

peas

asparagus

chives

basil

mint

feta (crumbled into large chunks)

Salt and freshly cracked black pepper (to taste)

focaccia bread

shallot (roughly chopped)

shallot (finely sliced)

Bring a large pot of water to a boil. Fill a large bowl with ice water and set it aside. Add the trimmed snap peas and asparagus to the boiling water and cook until they turn bright green but remain crisp tender, about 2-4 minutes. Then drain the water and place the vegetables into the ice bath to stop the cooking process.

For the Blanched Veggies

Preheat the oven to 425 degrees F. Tear the bread into bite sized pieces. Transfer to a baking sheet and drizzle with olive oil and season with salt and garlic powder. Place the baking sheet into the oven and toast until the bread is crisp. Remove and use on the salad as needed.

For the Croutons

Line a plate with a double layer of paper towels.

Combine shallots and oil in a medium saucepan. Turn heat to high and cook, stirring frequently, until shallots begin to bubble, 2 to 3 minutes. Continue cooking, stirring constantly as the shallots fry to ensure even cooking, until shallots turn pale golden brown, 8 to 10 minutes longer. Carefully remove the shallots with a strainer and transfer to the paper towel lined plate. IT IS SO IMPORTANT TO START THE OIL FROM COLD

For the Crispy Shallots

Combine everything in a small bowl and whisk until combined. Adjust salt and pepper as needed.

For the Vinaigrette

On a large platter, arrange the cucumbers, peas, asparagus and herbs with the torn croutons and chunks of feta cheese. Season with salt and pepper and drizzle with the vinaigrette. Top with more herbs and the crispy shallots and serve.

To Assemble

A must-make recipe from the San Francisco institution, Zuni Cafe, this roast chicken served with a charred bread salad with toasted nuts and spicy greens is perfect for a Sunday meal or a romantic dinner.&nbsp;

Zuni Cafe Roast Chicken With Bread Salad Recipe

chicken (from 2 3/4 pound to 3 1/2 pounds)

thyme

Sea salt

currants

pine nuts ((can substitute pistachios

scallions

chicken broth (or water)

A few baby arugula (friseé,

Dry Brine The Chicken: Remove and discard the lump of fat inside the chicken. Rinse the chicken and pat it very dry inside and out. Be thorough—a wet chicken will spend too much time steaming before it begins to turn golden brown.Approaching from the edge of the cavity, slide a finger under the skin of each of the breasts, making 2 little pockets. Now use the tip of your finger to gently loosen a pocket of skin on the outside of the thickest section of each thigh. Using your finger, shove an herb sprig into each of the 4 pockets.Season the chicken liberally with salt and pepper (we use 3/4 teaspoon sea salt per pound of chicken). Season the thick sections a little more heavily than the skinny ankles and wings. Sprinkle a little of the salt just inside the cavity, on the backbone, but don&#039;t otherwise worry about seasoning the inside.Twist and tuck the wing tips behind the shoulders. Cover loosely and refrigerate (for at least 24 hours and up to 2 days for the larger chickens).

Start The Bread Salad: Preheat the broiler. Cut the bread into a couple of large chunks. Carve off all of the bottom crust and most of the top and side crust (reserve the top and side crusts to use as croûtons in salads or soups). Brush the bread all over with olive oil. Broil very briefly to crisp and lightly color the surface. Turn the bread chunks over and crisp the other side. Trim off any badly charred tips, then tear the chunks into a combination of irregular 2- to 3-inch wads, bite-sized bits, and fat crumbs. You should get about 4 cups.Combine about 1/4 cup of the olive oil with the Champagne or white wine vinegar and salt and pepper to taste. Toss about 1/4 cup of this tart vinaigrette with the torn bread in a wide salad bowl; the bread will be unevenly dressed. Taste one of the more saturated pieces. If it is bland, add a little salt and pepper and toss again. Place the currants in a small bowl and moisten with the red wine vinegar and warm water. Set aside.

Roast The Chicken: Preheat the oven to 475°F. Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle—preheat the pan over medium heat. Wipe the chicken dry and set it breast side up in the pan. It should sizzle.Place it in the center of the oven and listen and watch for it to start sizzling and browning within 20 minutes. If it doesn&#039;t, raise the temperature progressively until it does. The skin should blister, but if the chicken begins to char or the fat is smoking, reduce the temperature by 25 degrees.After about 30 minutes, turn the bird over (drying the bird and preheating the pan should keep the skin from sticking). Roast for another 10 to 20 minutes, depending on size, then flip back over to re-crisp the breast skin, another 5 to 10 minutes. Total oven time will be 45 minutes to an hour.

Finish The Bread Salad: While the chicken is roasting, place the pine nuts in a small baking dish and set in the hot oven for a minute or two, just to warm through. Add them to the bowl of bread.Place a spoonful of the olive oil in a small skillet, add the garlic and scallions, and cook over medium-low heat, stirring constantly, until softened. Don&#039;t let them color. Scrape into the bread and fold to combine. Drain the plumped currants and fold them in. Dribble the chicken stock or lightly salted water over the salad and fold again.Taste a few pieces of bread—a fairly saturated one and a dryish one. If it is bland, add salt, pepper, and/or a few drops of vinegar, then toss well. Since the basic character of bread salad depends on the bread you use, these adjustments can be essential. Pile the bread salad in a 1-quart baking dish and tent with foil; set the salad bowl aside. Place the salad in the oven after you flip the chicken the final time.

Serve The Chicken And Bread Salad: Remove the chicken from the oven and turn off the heat. Leave the bread salad to continue warming for another 5 minutes or so.Lift the chicken from the roasting pan and set on a plate. Carefully pour the clear fat from the roasting pan, leaving the lean drippings behind. Add about a tablespoon of water to the hot pan and swirl it.Slash the stretched skin between the thighs and breasts of the chicken, then tilt the bird and plate over the roasting pan to drain the juice into the drippings. Set the chicken in a warm spot (which may be your stovetop), and leave to rest while you finish the bread salad. The meat will become more tender and uniformly succulent as it cools.Set an ovenproof serving platter in the oven to warm for a minute or two. Tilt the roasting pan and skim the last of the fat. Place over medium-low heat, add any juice that has collected under the chicken, and bring to a simmer. Stir and scrape to soften any hard golden drippings. Taste—the juices will be extremely flavorful.Tip the bread salad into the salad bowl. (It will be steamy-hot, a mixture of soft, moist wads, crispy-on-the-outside-but-moist-in-the-middle wads, and a few downright crispy ones.) Drizzle and toss with a spoonful of the pan juices. Add the greens, a drizzle of vinaigrette, and fold well. Taste again.Cut the chicken into pieces, spread the bread salad on the warm platter, and nestle the chicken in the salad.

This summery southwestern-inspired panzanella salad features juicy grilled corn, spicy poblano peppers, and sourdough bread with a zippy lemon dressing.

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Grilled Corn Poblano Panzanella

Layered Panzanella Salad

Recipe: Tuscan Panzanella Salad

Top 12 panzanella salad recipes from across the web

The most viewed panzanella salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bruschetta Salad

Summer Panzanella

Perfect Panzanella Salad

Simple Tomato Panzanella Recipe

Tuna Panzanella Salad

Spring Panzanella Salad

Everything Bagel Panzanella Salad

Panzanella Salad

Zuni Cafe Roast Chicken With Bread ...

Grilled Corn Poblano Panzanella

Layered Panzanella Salad

Recipe: Tuscan Panzanella Salad

The most viewed panzanella salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine