How to Make Panzanella in 24 Minutes at Home

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, panzanella. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Panzanella is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Panzanella is something which I have loved my entire life.

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.

To begin with this recipe, we must prepare a few components. You can have panzanella using 18 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Panzanella:

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

Classic Panzanella Salad (Tuscan-Style Tomato-and-Bread Salad) Recipe. 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 really a way to use up crusty bread that has gotten hard and to celebrate perfect summer tomatoes.

Steps to make Panzanella:

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.

It is a cooling summertime salad that relies on the bread as the "filler" to soak up the juices. Need a side dish for a summer BBQ? Panzanella [pantsaˈnɛlla] or panmolle [pamˈmɔlle] is a Tuscan chopped salad of bread and tomatoes that is popular in the summer. 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.

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