How to Make Delicious 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.

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. Panzanella is an Italian bread salad. You can cook Panzanella using 18 ingredients and 3 steps. Here is how you cook it.

Ingredients of Panzanella

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

Traditional panzanella features cubes of stale bread, plenty of Panzanella Salad Recipe Variations. This salad is flexible, so make it to your liking! PanzanellaI love Panzanella so much, I can't even find the words. Chunks of bread, chunks of tomato, tangy dressing.what's not to love?

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 an Italian tomato and bread salad, popular in Tuscany and other parts of central Italy. Panzanella is a Tuscan chopped salad, made with tomatoes and bread. It's perfect for summer, but is. 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!