Panzanella. In this Barefoot Contessa video, Ina Garten's panzanella salad is a terrific way to use up stale or leftover bread. Panzanella's is proud to serve the residents of Newmarket, Durham, Lee, Stratham and Newfields. Panzanella I love Panzanella so much, I can't even find the words.
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You can have Panzanella using 18 ingredients and 3 steps. Here is how you cook that.
Ingredients of Panzanella
- You need 5 slices of ready-made garlic toast (about 3/4 in thick).
- It's 1 of medium red bell pepper, de-seeded and chopped.
- Prepare 1/2 of English cucumber, de-seeded and chopped.
- It's 6 of baby tomatoes (I used 2 colour romanellas).
- Prepare 1 handful of cherry tomatoes, halved.
- It's 3 tbsp of capers.
- It's 1 of shallot, finely chopped.
- Prepare 2 tbsp of fresh dill, chopped.
- Prepare 3 tbsp of fresh basil, chopped.
- Prepare of Zest of 1 lemon.
- Prepare of Zest of 1 orange.
- It's 2 cloves of garlic, minced.
- You need 1/4 cup of white wine vinegar.
- Prepare 1/2 cup of extra virgin olive oil.
- You need 1/2 tbsp of dried oregano.
- It's 1 tsp of sea salt.
- You need 1/2 tbsp of freshly cracked black pepper.
- It's of Parmesan cheese.
Slice both lemons in half and squeeze their juice into the bowl. The Tuscan bread salad called panzanella is the perfect place to use those sad, soft tomatoes that are still rich in flavor. Traditional panzanella is made with stale, dried bread that's rehydrated from a dressing of sweet tomato juices, vinegar and plenty of olive oil. Panzanella should feature toasted bread, mixed in at the last minute.
Panzanella step by step
- 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..
Don't think I'll try this version again. I always forget how amazing panzanella is, and then around this time every summer, I remember. This classic Italian salad seems somehow too simple — and too improbable — to be as good as it is. We're talking about a mix of day-old bread and juicy ripe tomatoes with whatever veggies might be in need of using, all tossed with a light vinaigrette. Panzanella [pantsaˈnɛlla] or panmolle [pamˈmɔlle] is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer.