Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, panzanella. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
In this Barefoot Contessa video, Ina Garten's panzanella salad is a terrific way to use up stale or leftover bread. Panzanella Salad is a Tuscan bread and tomato salad that is perfect farmer's market recipe. Its a cheap and easy meal for any day of the week.
Panzanella is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Panzanella is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook panzanella using 18 ingredients and 3 steps. Here is how you cook that.
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
- Take 1/2 English cucumber, de-seeded and chopped
- Take 6 baby tomatoes (I used 2 colour romanellas)
- Get 1 handful cherry tomatoes, halved
- Take 3 tbsp capers
- Take 1 shallot, finely chopped
- Take 2 tbsp fresh dill, chopped
- Take 3 tbsp fresh basil, chopped
- Get Zest of 1 lemon
- Make ready Zest of 1 orange
- Get 2 cloves garlic, minced
- Prepare 1/4 cup white wine vinegar
- Take 1/2 cup extra virgin olive oil
- Prepare 1/2 tbsp dried oregano
- Make ready 1 tsp sea salt
- Take 1/2 tbsp freshly cracked black pepper
- Get Parmesan cheese
Panzanella is a colorful and hearty Italian salad that puts to good use juicy tomatoes and stale bread. My take on this classic is perfect to prepare ahead! Prepare your own version of one of Tuscany's most famous dishes, panzanella. It's a good way to use up leftovers, as it's made with.
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.
Need a side dish for a summer BBQ? Heat the oil in a large sauté pan. 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? Panzanella is really a way to use up crusty bread that has gotten hard and to celebrate perfect summer tomatoes.
So that’s going to wrap this up with this exceptional food panzanella recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
