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. It is also popular in other parts of central Italy.

This version also includes some mozzarella for richness. Panzanella at its core is really a way to use up crusty bread that has gotten hard and to celebrate perfect summer tomatoes. Classic Panzanella Salad (Tuscan-Style Tomato-and-Bread Salad) Recipe. You can have Panzanella using 18 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Panzanella

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

Panzanella is an Italian tomato and bread salad, popular in Tuscany and other parts of central Italy. Panzanella is a Tuscan chopped salad, made with tomatoes and bread. It's perfect for summer, but is. Panzanella is a rustic Tuscan salad made from toasted bread, tomatoes, and other vegetables.

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..

Though it was originally created as a way to use up stale bread, I love it so much that I typically buy a loaf of. Felicity Cloake: Panzanella, the Italian bread and tomato salad, is a great way to use up a stale loaf. How do you stop it being bland or soggy - or do you have a better recipe for bread past its best? The best panzanella salad recipe loaded with fresh veggies and topped with a delicious balsamic dressing. A delicious Panzanella Salad that has quickly become one of our favorites!