Recipe: Perfect Panzanella

Panzanella. In this Barefoot Contessa video, Ina Garten's panzanella salad is a terrific way to use up stale or leftover bread. Cut the tomatoes in half and scoop out the seeds. I made Panzanella this week for a segment on a future Food Network episode, and I was reminded once again just how much I love and adore it.

Tear, chop, or crumble bread into small pieces and place into a large bowl. Add all the chopped vegetables and mix with the bread. Add vinegar, olive oil, garlic, and basil leaves. You can cook Panzanella using 17 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Panzanella

1. It's 1/2 of multi grain baguette chopped into bite size pieces.
2. You need of Approx 1/2 cup olive oil to drizzle bread.
3. Prepare of Salt & pepper for bread.
4. You need of Veggies.
5. You need 4-6 cups of chopped tomatoes.
6. Prepare 1/2 cup of chopped/sliced onions (red onion preferred).
7. Prepare 2 of big cloves garlic minced.
8. Prepare 1 cup of kalamata olives cut.
9. Prepare of Big handful of parsley or basil chopped.
10. Prepare 2 ounces of crumbled goat.
11. Prepare of Dressing.
12. You need 1/3 c. of red wine vinegar.
13. Prepare 1/2 c. of Olive oil.
14. You need 1/2 tbsp of honey.
15. It's 1 tsp of Dijon mustard.
16. You need 1 tsp of oregano.
17. It's of to taste Salt & pepper.

Toss thoroughly and season with salt and pepper. 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 is at its best with ripe, juicy tomatoes.

Panzanella step by step

1. Heat oven to low broil. Chop up veggies and store in fridge until ready to toss in bigger bowl.
2. Make dressing and set in fridge until ready to toss..
3. Chop up bread and place on greased baking sheet. Generously add olive oil and a little salt and pepper. Toss around and bake on low broil for about 5-10 min checking often. Make sure it’s a good golden brown so it won’t become soggy in salad..
4. Let it cool for 10-15 min and toss salad together gently to not melt or mush the cheese..

Unlike a Caprese salad, in which I strongly believe that anything beyond tomato, basil, mozzarella, olive oil, salt, and pepper will detract from the experience and simple purity of the dish, a panzanella salad can be made with any number of vegetables. In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Panzanellas Italian Pizzeria in Newmarket, NH. Check out our location and hours, and latest menu with photos and reviews.