Recipes for "panzanella"

In a large bowl, combine tomatoes, cucumber, green onion, yellow pepper, parsley, and basil.

In a small bowl, whisk together lemon juice, olive oil, salt, ground black pepper, and garlic. Pour lemon juice mixture over the tomato mixture, and toss to coat. Refrigerate for 30 minutes.

Meanwhile, preheat oven to 350 degrees F (175 degrees C). Place bread cubes in a single layer on a baking sheet. Bake for 12 minutes, or until toasted and dry.

Toss bread cubes with tomato mixture, and serve.

1. Preheat the oven to 425 degrees F.

2. On a baking sheet, combine the bread, 2 tablespoons olive oil, and a pinch of salt. Transfer to the oven and bake for 8-10 minutes or until the bread is toasted.

3. To make the vinaigrette. In a mason jar, combine the remaining 4 tablespoons olive oil, the red wine vinegar, lemon juice, basil, oregano, and a pinch of crushed red pepper flakes. Season to taste with salt and pepper.

4. In a large salad bowl, combine the toasted bread, peaches, tomatoes, cherries, and pine nuts. Add the vinaigrette and toss well to combine. Let sit 5-10 minutes or cover and chill for up to overnight.

5. Break the burrata over the salad, drizzle lightly with olive and season with salt. Top with fresh basil. Enjoy!

Place a colander in a large bowl, then add tomatoes to the colander and toss with 1 tablespoon of kosher salt. Set aside at room temperature to allow the tomatoes to drain, stirring every 10 minutes, for 30 minutes total.

Store bought polenta usually comes in tubes. For attractive rectangles, trim the edges to square the polenta off before slicing into 1-inch rectangles. Discard the scraps.

Meanwhile, fry the polenta. In a large skillet over medium heat, warm 4 tablespoons of olive oil. In batches, sear the polenta until golden brown on all sides and tender in the center, about 6 minutes total. Transfer to a paper towel lined plate and sprinkle lightly with kosher salt, to taste. Set aside to cool.

Remove the colander from the bowl and set it in the sink.

Keep the accumulated tomato juices in the bowl. Add the shallot, garlic, mustard, and balsamic. Allow to sit for 5 minutes. Then, slowly pour in the remaining 1/2 cup olive oil while whisking constantly. Season to taste with kosher salt and pepper.

Right before serving, add the tomatoes, polenta, and torn basil into the bowl with the dressing. Toss to combine.

Use a large spoon to transfer to a serving platter. There will be residual liquid, dress as desired. Top panzanella with burrata. Drizzle with 2 tablespoons olive oil and season with flaky salt and a few grinds of freshly cracked black pepper.

Garnish with whole basil leaves. Serve.

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Working in batches if necessary, place bread into a large skillet and drizzle with 1/4 cup olive oil. Cook and stir bread over medium heat, adding more oil as needed, until golden and crispy on the outside, 7 to 12 minutes.

Sprinkle Parmigiano-Reggiano over bread cubes; cook and stir until cheese is melted and bread is crispy on the outside but still chewy on the inside, 3 to 4 minutes more. Let cool completely, 10 to 15 minutes.

Mix tomatoes, vinegar, 2 tabelspoons extra-virgin olive oil, garlic, sugar, salt, and pepper together in a bowl until well combined. Cover the bowl with plastic wrap and let sit at room temperature until flavors combine, about 20 minutes.

Toss basil into tomato mixture, then stir in bread cubes. Let sit at room temperature for 3 to 4 minutes; if the liquid is completely absorbed, add more vinegar and olive oil to taste. Season with salt and black pepper.

Cut a large piece of nonstick aluminum foil; firmly fit it over the grill grate. Preheat an outdoor grill to medium heat.

Meanwhile, add shallot, vinegar, maple syrup, and 1 to 2 pinches each salt and black pepper to a bowl; set aside until shallot tender, about 10 minutes. Whisk in 4 tablespoons oil until blended. Set vinaigrette aside.

Cut garlic clove in half; gently rub both sides bread slices with cut sides garlic. Lightly brush each sides bread with 1 tablespoon oil.

Place bread on the foil-covered preheated grill; cook until toasted and firm, 7 to 10 minutes. Cool off heat.

Brush peaches with remaining 1 tablespoon oil; season with 1 to 2 pinches salt. Place peaches on the foil-covered grill; cook until lightly browned but firm, 4 to 5 minutes. Set aside off heat.

Toss arugula and basil together in a bowl. Tear bread into large chunks; add to the bowl. Add peaches and fennel to the bowl; toss in vinaigrette to coat and combine.

Preheat the oven to 400 degrees F (200 degrees C).

Toss bread cubes, ¼ cup oil, and garlic together on a large baking sheet; season with salt and black pepper.

Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Cool.

Fill a large bowl with ice and cold water; set aside. Bring a pot of salted water to a boil; cook asparagus in the boiling water until bright green and just tender, 2 to 3 minutes. Transfer asparagus to ice water to cool. Drain; dry on a clean towel. Cut asparagus into thirds.

Toss bread cubes, asparagus, cucumber, yellow tomatoes, onion, olives, mozzarella, cherry tomatoes, and capers in a large bowl. Whisk vinegar and remaining ¼ cup oil in a small bowl; season with salt and black pepper. Pour vinaigrette over bread mixture; toss to combine. Set aside before serving for 20 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.

Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour.

To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and mound in the center of the platter. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.

For the dressing, whisk together garlic, shallot, vinegar, honey, pepper and salt in a medium bowl until well combined. While whisking, slowly drizzle in oil until all oil is incorporated.

For the panzanella, preheat oven to 400 degrees F (200 degrees C).

Place bread cubes on rimmed baking pan and drizzle with oil; toss until all bread cubes are coated in oil. Transfer to oven and bake 10 to 12 minutes or until bread is dry and dark golden brown.

Meanwhile, place tomatoes, salt, and pepper in large bowl; toss until well combined. Let stand 5 minutes.

Add Stella mozzarella cheese, strawberries, basil, toasted bread, and dressing to bowl with tomatoes; toss until well combined.

Serve immediately, or for best flavor, allow salad to sit at room temperature 30 minutes before serving.

Preheat oven to 450 degrees F. Place bread pieces in a shallow baking pan. Drizzle with the 2 tablespoons oil; toss gently to coat. Bake for 5 minutes or until toasted, stirring once or twice. Cool slightly; transfer to a very large bowl.

Combine mozzarella cheese, tomatoes, cucumber, onion, and basil in a large bowl; set aside.

For dressing, whisk together vinegar, the 3 tablespoons oil, the garlic, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper in a small bowl. Pour dressing over the tomato mixture; toss to coat. Spoon the tomato mixture over the bread; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Serve with Grilled Bison Flank Steak.

Grilled Bison Flank Steak: Sprinkle bison flank steak with the 1 teaspoon salt and the 1/4 teaspoon pepper. For gas or charcoal grill, place steak on the rack of an uncovered grill directly over medium-high heat. Grill for 8 to 10 minutes or until desired doneness. Cover bison flank steak with foil and let stand for 5 minutes. Thinly slice steak across the grain.

Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes over a baking sheet.

Bake bread cubes in the preheated oven until lightly browned, about 15 minutes, stirring occasionally.

Whisk olive oil, vinegar, lemon juice, parsley, and salt in a large bowl. Fold in toasted bread, tomatoes, onion, olives, basil, and Parmesan cheese until vinegar dressing is evenly distributed.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Drizzle 2 tablespoons olive oil over both sides of the focaccia. Place on a grill pan or directly on the grill grate. Toast until nicely browned, flipping as needed, about 5 minutes.

Meanwhile, combine tomatoes, cucumber, onion, bell pepper, olives, banana peppers, basil, oregano, parsley, salt, and pepper in a nonreactive bowl. Add 1/4 cup olive oil, lemon juice, and Dijon mustard; stir until combined.

Remove focaccia from the grill and rub 1 side of each slice with garlic. Tear slices into bite-sized pieces. Add to the vegetables and stir to coat. Serve at room temperature.

Preheat a skillet over medium-low heat.

Sprinkle cut sides of roll with balsamic vinegar. Layer one slice of mozzarella cheese, tomato slices, basil leaves, and the remaining slice of mozzarella cheese on the roll. Close sandwich; rub outside with olive oil.

Place sandwich in preheated skillet; top with another heavy skillet to press. Cook until bread is toasted and golden, about 3 minutes. Flip sandwich; top with skillet. Cook second side until toasted, about an additional 2 minutes.