Recipe: Tasty Panzanella

Panzanella. 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.

It is a cooling summertime salad that relies on the bread as the "filler" to. Traditional panzanella is made with stale, dried bread that's rehydrated from a dressing of sweet tomato juices, vinegar and plenty of olive oil. This version also includes some mozzarella for richness. You can have Panzanella using 18 ingredients and 3 steps. Here is how you cook that.

Ingredients of Panzanella

1. Prepare 5 slices of ready-made garlic toast (about 3/4 in thick).
2. It's 1 of medium red bell pepper, de-seeded and chopped.
3. It's 1/2 of English cucumber, de-seeded and chopped.
4. You need 6 of baby tomatoes (I used 2 colour romanellas).
5. It's 1 handful of cherry tomatoes, halved.
6. It's 3 tbsp of capers.
7. It's 1 of shallot, finely chopped.
8. It's 2 tbsp of fresh dill, chopped.
9. You need 3 tbsp of fresh basil, chopped.
10. Prepare of Zest of 1 lemon.
11. You need of Zest of 1 orange.
12. You need 2 cloves of garlic, minced.
13. It's 1/4 cup of white wine vinegar.
14. It's 1/2 cup of extra virgin olive oil.
15. It's 1/2 tbsp of dried oregano.
16. Prepare 1 tsp of sea salt.
17. You need 1/2 tbsp of freshly cracked black pepper.
18. Prepare of 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 an Italian tomato and bread salad, popular in Tuscany and other parts of central Italy.

Panzanella instructions

1. 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..
2. Put the bell pepper, cucumber, tomatoes, capers, shallot, dill, basil and lemon and orange zest in a large mixing bowl..
3. 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..

Panzanella is a Tuscan chopped salad, made with tomatoes and bread. It's perfect for summer, but is. Panzanella, the Italian bread and tomato salad, is a great way to use up a stale loaf. How do you stop it being bland or soggy - or do you have a better recipe for bread past its best? Classic Panzanella Salad (Tuscan-Style Tomato-and-Bread Salad) Recipe.