Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, panzanella. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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. It is also popular in other parts of central Italy.
Panzanella is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Panzanella is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have panzanella using 18 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Panzanella:
- Make ready 5 slices ready-made garlic toast (about 3/4 in thick)
- Take 1 medium red bell pepper, de-seeded and chopped
- Prepare 1/2 English cucumber, de-seeded and chopped
- Prepare 6 baby tomatoes (I used 2 colour romanellas)
- Take 1 handful cherry tomatoes, halved
- Make ready 3 tbsp capers
- Prepare 1 shallot, finely chopped
- Get 2 tbsp fresh dill, chopped
- Take 3 tbsp fresh basil, chopped
- Prepare Zest of 1 lemon
- Prepare Zest of 1 orange
- Get 2 cloves garlic, minced
- Prepare 1/4 cup white wine vinegar
- Prepare 1/2 cup extra virgin olive oil
- Take 1/2 tbsp dried oregano
- Take 1 tsp sea salt
- Prepare 1/2 tbsp freshly cracked black pepper
- Prepare Parmesan cheese
Panzanella is an Italian bread salad. Traditional panzanella features cubes of stale bread, plenty of Panzanella Salad Recipe Variations. This salad is flexible, so make it to your liking! Panzanella is a colorful and hearty Italian salad that puts to good use juicy tomatoes and stale bread.
Instructions to make Panzanella:
- 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.
My take on this classic is perfect to prepare ahead! Panzanella is really a way to use up crusty bread that has gotten hard and to celebrate perfect summer tomatoes. It is a cooling summertime salad that relies on the bread as the "filler" to soak up the juices. Need a side dish for a summer BBQ? Panzanella, the Italian bread and tomato salad, is a great way to use up a stale loaf.
So that’s going to wrap this up with this special food panzanella recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
