Panzanella. In this Barefoot Contessa video, Ina Garten's panzanella salad is a terrific way to use up stale or leftover bread. Panzanella's is proud to serve the residents of Newmarket, Durham, Lee, Stratham and Newfields. Panzanella I love Panzanella so much, I can't even find the words.

The warm, professional and knowledgeable staff invites you to return often for superb dinner experiences. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and. You can cook Panzanella using 18 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Panzanella

It's 5 slices of ready-made garlic toast (about 3/4 in thick).
Prepare 1 of medium red bell pepper, de-seeded and chopped.
It's 1/2 of English cucumber, de-seeded and chopped.
You need 6 of baby tomatoes (I used 2 colour romanellas).
It's 1 handful of cherry tomatoes, halved.
Prepare 3 tbsp of capers.
Prepare 1 of shallot, finely chopped.
It's 2 tbsp of fresh dill, chopped.
Prepare 3 tbsp of fresh basil, chopped.
Prepare of Zest of 1 lemon.
You need of Zest of 1 orange.
You need 2 cloves of garlic, minced.
You need 1/4 cup of white wine vinegar.
You need 1/2 cup of extra virgin olive oil.
Prepare 1/2 tbsp of dried oregano.
Prepare 1 tsp of sea salt.
Prepare 1/2 tbsp of freshly cracked black pepper.
You need of Parmesan cheese.

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 an Italian bread and tomato salad. It's best when tomatoes are in season, so make it when you've got super-ripe tomatoes for maximum flavour.

Panzanella step by step

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..
Put the bell pepper, cucumber, tomatoes, capers, shallot, dill, basil and lemon and orange zest in a large mixing bowl..
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..

In a serving bowl stir together the bread, the tomatoes, the cucumber, the onion, the oil, the vinegar, the basil, and salt and pepper to taste until the salad is combined well. I always forget how amazing panzanella is, and then around this time every summer, I remember. This classic Italian salad seems somehow too simple — and too improbable — to be as good as it is. We're talking about a mix of day-old bread and juicy ripe tomatoes with whatever veggies might be in need of using, all tossed with a light vinaigrette. Heat the oil in a large sauté pan.