Panzanella. In this Barefoot Contessa video, Ina Garten's panzanella salad is a terrific way to use up stale or leftover bread. 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. In a nutshell, Panzanella is tomato-bread salad.

Don't think I'll try this version again. 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. You can cook Panzanella using 18 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Panzanella

Prepare 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.
You need 1 of shallot, finely chopped.
You need 2 tbsp of fresh dill, chopped.
Prepare 3 tbsp of fresh basil, chopped.
It's of Zest of 1 lemon.
It's of Zest of 1 orange.
You need 2 cloves of garlic, minced.
You need 1/4 cup of white wine vinegar.
It's 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.
It's of Parmesan cheese.

It is also popular in other parts of central Italy Panzanella Ristorante features delicious Italian and Sicilian cuisine of the Drago family in modern, yet elegant setting. At Panzanella, they bring you an extensive choice of fine wines to compliment your palate. The warm, professional and knowledgeable staff invites you to return often for superb dinner experiences. 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 instructions

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..

Classic Panzanella Salad (Tuscan-Style Tomato-and-Bread Salad) Recipe. Unraveling the mysteries of home cooking through science. Use dried (not stale) bread and salted tomatoes to make the best version of this classic Italian bread salad. Panzanella's is proud to serve the residents of Newmarket, Durham, Lee, Stratham and Newfields. Heat the oil in a large sauté pan.