Recipe: Yummy 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 cook Panzanella using 18 ingredients and 3 steps. Here is how you cook that.

Ingredients of Panzanella

5 slices of ready-made garlic toast (about 3/4 in thick).
1 of medium red bell pepper, de-seeded and chopped.
1/2 of English cucumber, de-seeded and chopped.
6 of baby tomatoes (I used 2 colour romanellas).
1 handful of cherry tomatoes, halved.
3 tbsp of capers.
1 of shallot, finely chopped.
2 tbsp of fresh dill, chopped.
3 tbsp of fresh basil, chopped.
of Zest of 1 lemon.
of Zest of 1 orange.
2 cloves of garlic, minced.
1/4 cup of white wine vinegar.
1/2 cup of extra virgin olive oil.
1/2 tbsp of dried oregano.
1 tsp of sea salt.
1/2 tbsp of freshly cracked black pepper.
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 a colorful and hearty Italian salad that puts to good use juicy tomatoes and stale bread.

Panzanella instructions

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! Classic Panzanella Salad (Tuscan-Style Tomato-and-Bread Salad) Recipe. The Food Lab: How to Make Classic Panzanella Better Than Ever. All products linked here have been independently. PanzanellaI love Panzanella so much, I can't even find the words.

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