Anyone have any good panzanella ( bread salad) recipes?!
Anyone have any good panzanella ( bread salad) recipes?
Answers:
Panzanella with The Works Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Fishing for Compliments
http://www.foodnetwork.com/food/recipes/...
5 cups cubed day-old crusty bread*
4 Roma or plum tomatoes, cubed
1 small red onion, chopped
1 Cubanelle pepper or green bell pepper, seeded and chopped
1/2 cup pepperoncini or hot cherry peppers, chopped
2 roasted red peppers, drained, chopped
1 cup pitted olives, kalamata or Sicilian green or a combination
1 tin flat fillets of anchovies, drained and chopped
1 cup basil leaves, torn
1 lemon, juiced
3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil, eyeball it
Splash of liquid from bottled pepperoncini or hot cherry peppers
Coarse salt and black pepper
Combine all the salad ingredients in a large bowl and dress salad with lemon juice, red wine vinegar, evoo, and a splash of the hot pepper juice, then season with salt and pepper, to your taste.
* Bread that is too dry or tough to cube can be soaked in water and squeezed dry, like a sponge, before cubing. I store left over or purchase day-old Tuscan style breads in plastic bags, which keep them moist enough to cube.
Cornbread Panzanella Salad Recipe courtesy Giada De Laurentiis
http://www.foodnetwork.com/food/recipes/...
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.
PANZANELLA
This is a wonderfully fresh salad in the summer when cherry tomatoes are fully ripened. We had many versions of panzanella on a recent trip to Italy's Tuscany region. This one is my favorite. 1 basket of red cherry tomatoes 1 basket of yellow marinated plum tomatoes 1 sm. red onion, minced 4 garlic cloves, peeled & minced 1/2 c. fresh basil leaves, chopped 2 tbsp. red wine vinegar Salt, to taste 1/3 c. olive oil Freshly ground black pepper 8 oz. soft mozzarella cheese Whole basil leaves to garnish
Soak the bread in water for a few minutes. Squeeze it dry and crumble into a mixing bowl. Mix the tomatoes, onions, garlic and basil with the bread. In a small bowl, mix the vinegar with a pinch of salt, until the salt is dissolved. Whisk in the olive oil. Toss with the salad, salt and pepper to taste. Top with generous dollop of the mozzarella and a whole leaf of basil. Serves 8.