Recipe: 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. The panzanella salad has come a long way since then, to the point that it's now an essential recipe of Addressing a Dressing: Making the Vinaigrette for Panzanella.

The salad is a specialty of Tuscany. 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. You can have Panzanella using 17 ingredients and 4 steps. Here is how you cook it.

Ingredients of Panzanella

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

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. Traditional panzanella features cubes of stale bread, plenty of Panzanella Salad Recipe Variations.

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..

This salad is flexible, so make it to your liking! But panzanella is more than just another tomato salad with some croutons - give everything about a half hour to mingle and mix, and this bread salad goes from "pretty good" to a bona fide. Find Panzanella ideas, recipes & menus for all levels from Bon Appétit, where food and culture meet. I made Panzanella this week for a segment on a future Food Network episode, and I was In a nutshell, Panzanella is tomato-bread salad. I imagine it was originally created as a way to use up old.