https://www.themediterraneandish.com/tomato-panzanella-salad-recipe/
Learn how to make a classic Tuscan bread salad with ripe tomatoes, toasted Italian bread, and a tangy vinaigrette. Get tips on how to dry the bread, salt the tomatoes, and serve the salad for the best results.

https://www.seriouseats.com/classic-panzanella-salad-recipe
Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in sink. Add shallot, garlic, mustard, and vinegar to bowl with tomato juice. Whisking constantly, drizzle in remaining 1/2 cup (120ml) olive oil. Season dressing to taste with salt and pepper.

https://www.recipesfromitaly.com/panzanella-salad/
Panzanella salad is a rustic easy-to-make Italian dish, made with stale bread, soaked in water and vinegar, tomatoes, cucumbers, onion and basil. All seasoned with extra virgin olive oil and salt. Panzanella salad is a typical dish of Tuscan cuisine and, more generally, of central Italy. Tuscany with Umbria, Lazio and Marche contend for its origin.

https://eatingarounditaly.com/authentic-panzanella-recipe/
Roughly chop your tomatoes into large chunks, about ½-¾ inch pieces and place in a large bowl. Add 1 teaspoon of salt and the olive oil and mix. Peel the cucumber, cut it in half crosswise and slice into thin pieces. Add to the tomatoes. Drain the onions and add to the tomatoes and cucumbers.

https://www.savoringitaly.com/panzanella-tuscan-tomato-and-bread-salad/
In a small bowl, combine the olive oil, red wine vinegar, salt, and a few grinds of fresh pepper; whisk together. 5. In a large bowl combine bread and chopped vegetables. Pour on the vinaigrette and gently stir together to combine all the flavors. 6.

https://www.insidetherustickitchen.com/authentic-panzanella-salad/
Prepare the veg - Next, chop the tomato into small cubes, peel and chop the cucumber into similar-sized cubes and peel and slice the onion. Add everything to a bowl with the fresh basil (photo 3). Add seasoning & dressing - Add the vinegar, olive oil and a good pinch of salt. Add more to taste and serve (photo 4).

https://www.lacucinaitaliana.com/italian-food/italian-dishes/panzanella-classic-recipe-from-tuscany
In essence, Tuscan panzanella is a bread salad. Unsurprisingly, the quintessential summer preparation has humble origins as once upon a time, the dish was a means for farmers to not put their stale bread to waste. In panzanella's earliest form, onions and vinegar comprised the two other ingredients - tomatoes were added later.

https://asimplepalate.com/blog/tuscan-style-panzanella-salad/
Instructions. Preheat oven to 375. Bake the bread: arrange the cubed bread on a sheet pan, and brush or spray with a little bit of olive oil or avocado oil to toast them. Bake for 8-10 minutes, flipping them halfway. Remove the bread pieces when they are golden on the edges.

https://natashaskitchen.com/panzanella-salad/
Place bread in a mixing bowl, drizzle with 2 Tbsp olive oil and a pinch of salt. Bake for 9-12 minutes until toasted then set aside to cool. Edges should be golden brown and crisp and the centers should be fully dried through. In a small bowl, combine vinaigrette dressing ingredients and whisk to combine.

https://saltandwind.com/classic-panzanella-salad-recipe/
Garnish The Salad: Let the panzanella rest in the refrigerator for at least 15 minutes and up to 1 hour. Season the panzanella with 1/4 cup extra-virgin oil, the remaining vinegar, some freshly ground black pepper, and a large pinch of salt.

https://www.jocooks.com/recipes/panzanella-salad/
Instructions. Preheat the oven to 300°F (150°C). Spread the bread cubes on a baking sheet and bake for 10-15 minutes, or until they are crispy but not browned. Allow the bread to cool. In a large salad bowl, combine the tomatoes, cucumber, red onion, basil, olives, and capers. Toss gently to mix the ingredients.

https://gatheringdreams.com/panzanella/
If you are making the panzanella in a jar: Prepare the dressing: In a bowl, combine the olive oil, vinegar, oregano, water, salt, and black pepper to taste. Whisk until combined. Prepare the bread: if you have stale bread (at least 2-3 days old), simply cut it into cubes.

https://vikalinka.com/tuscan-panzanella-salad/
Instructions. In a large bowl combine red and yellow cherry tomatoes, sliced red and yellow peppers, red onion, capers, olives, torn-up slices of ciabatta bread and basil leaves. Make the dressing by turning anchovies into a paste in a mortar together with minced garlic, add olive oil, white wine vinegar and salt, mix until combined.

https://www.oliviascuisine.com/panzanella-salad/
Learn how to make panzanella, a classic Tuscan salad with fresh tomatoes, stale bread, onions, cucumber and a vinaigrette. Find out the origin, ingredients, tips and variations of this easy and delicious dish.

https://www.bbc.co.uk/food/recipes/panzanella_tuscan_tomato_09380
Simon Hopkinson's classic panzanella recipe captures the fruity flavours of the Mediterranean. Each serving provides 200kcal, 4g protein, 19g carbohydrate (of which 5g sugars), 11g fat (of which 1

https://www.saltandlavender.com/panzanella-tuscan-tomato-bread-salad/
Bake for 15-20 minutes. Meanwhile, prep the dressing by adding all the dressing ingredients to a jar. Shake well and set aside. Prepare the remaining ingredients. Allow the croutons to cool for about 5 minutes, then toss them with the rest of the salad ingredients and dressing (shake well before adding it).

https://www.jamieoliver.com/recipes/bread-recipes/panzanella-tuscan-tomato-bread-salad/
Method. Tear the ciabatta into rough 3cm pieces and place on a tray. Leave aside in a warm place for around 30 minutes - this helps to dry it out. Place the tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, peppers, ciabatta and anchovies, if using.

https://www.nonnabox.com/panzanella-recipe/
Take the sliced, stale bread, preferably Tuscan bread or a crusty bread without salt, and submerge it in a bowl with water. Add a tablespoon of vinegar to the water, and wait for the bread to soften. . Remove the bread slices one at a time and squeeze them to remove the water and then crumble each piece into a clean, large bowl.

https://www.simplyrecipes.com/recipes/panzanella_bread_salad/
Method. Combine the ingredients: Mix everything together and let marinate, covered, at room temperature for at least 30 minutes. If refrigerating, let come to room temperature before serving. Note: If you add meat, eggs, or cheese to this salad, store chilled if making ahead, and bring to room temp to serve.

https://www.italianrecipebook.com/panzanella-tuscan-bread-tomato-salad/
Mix oil with vinegar and a few pinches of salt. Step 3: assemble & season Panzanella Salad. Add all the vegetable to the bowl with the bread, pour over oil and vinegar mix, add more salt to taste. Give a nice stir, add fresh basil leaves torn by hand. Give another round of extra virgin olive oil.

https://www.shockinglydelicious.com/tuscan-panzanella-salad/
Ingredients. Salad; 4 thick slices French or sourdough bread or a rustic Italian bread, cut into cubes 1 cup thinly sliced red onion 4 large heirloom tomatoes, cubed

https://www.whatscookinitalianstylecuisine.com/2012/01/panzanella-salad-recipe-and-video.html
instructions: Preheat over to 400 degrees. Cube and cut up tomatoes and cucumbers and any vegetables into a medium-size bowl, (fold in the mozzarella cubes if using set aside). In a small bowl combine the wine, vinegar, (mustard, if using) pepper, honey, garlic, salt, cayenne, and olive oil.

https://vegetariangastronomy.com/tuscan-panzanella-with-white-beans/
Place the tossed bread cubes in a single layer on the lined baking sheet. Bake at 300 degrees for 10-15 minutes until the bread pieces just starts to become crispy (in the meantime, continue on to the rest of the recipe). Remove from the oven and allow to cool completely on the baking sheet.

https://www.harryanddavid.com/articles/recipes/peach-panzanella-salad-recipe
Panzanella is a classic and simple Tuscan chopped salad loaded with tomatoes, cucumbers, onions, and olive oil-and-vinegar-soaked bread. The latter ingredient is the reason this dish was invented hundreds of years ago as a way to use up stale bread.

https://www.msn.com/en-us/foodanddrink/recipes/panzanella-salad-with-red-wine-vinaigrette/ar-AA1n2PcV
Salt and drain tomatoes in a colander before adding to the salad to produce more flavorful tomato chunks.. Add tomato juice to the dressing. Tomato juice adds a combination of tangy and sweet and

https://www.nytimes.com/2024/06/27/briefing/maldives-atolls-climate-change.html
Swap out bread for fried gnocchi in this twist on panzanella, a Tuscan salad. Tame your hair with extra-large claw clips. Cool your house with these tips. GAMES. Image. Here is today's Spelling Bee.