PANZANELLA (TUSCAN BREAD AND TOMATO SALAD)
Steps:
- In a large bowl, combine the tomatoes, bread, and onions.
- In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine. Serve.
KUMQUAT'S PANZANELLA (BREAD AND TOMATO SALAD)
My version. There are others posted. I find this salad incredibly tasty. If you'd like to try it there is one VERY important caveat - do not stint on the quality of your ingredients. (Garbage in garbage out.) Some of the ingredients are available year round, but only prepare this if you know you can get tomatoes at their very best. Most panzanella recipes call for some oil but I prefer to omit it. Serve as side dish for four or main meal for two. This is a classic Italian recipe.
Provided by Kumquat the Cats fr
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put diced red onion in a small bowl and cover with water. (This removes some of the oniony taste.) The longer you soak it the milder it will become.
- If bread is not day old, slice and place on cookie sheet in preheated 400 degree oven for about 10-12 minutes. Remove and let cool slightly.
- Meanwhile, prepare and place all ingredients other than the bread and onion in a large bowl and mix.
- Tear bread into bite size pieces, drain onions and add to tomato mix. Combine well. Adjust the seasonings to taste and serve.
Nutrition Facts : Calories 288.9, Fat 7.3, SaturatedFat 3.4, Cholesterol 18.2, Sodium 1154.9, Carbohydrate 41.4, Fiber 3.6, Sugar 6.8, Protein 15.1
TUSCAN TOMATO & BREAD SALAD
Provided by Ina Garten
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.
- Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.
KUMQUAT NUT BREAD
Ever see kumquats in the grocery store & wonder what to do with them? I received them in a gift box of citrus fruit from Florida, and this is an excellent nut bread recipe that was in an enclosed flyer.
Provided by Mary Scheffert
Categories Breads
Time 1h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- To puree kumquats, wash the fruits, cut in half& remove seeds.
- Place the halved, de-seeded fruits in a blender or food processor; chop into small pieces.
- Preheat oven to 350F; grease one 8x4x2" loaf pan.
- In a mixing bowl combine milk, eggs and oil.
- In another mixing bowl, combine dry ingredients.
- Add liquid mixture and stir till moistened.
- Fold in kumquat puree and nuts.
- Pour into prepared loaf pan& bake 50-60 minutes.
- Cool& remove loaf from pan.
- Recipe doubles easily, and extra loaves freeze well.
- *NOTE:Kumquat puree can be placed in zipper freezer bags or other freezer containers, and frozen for up to 6 months.
- Thaw& drain excess liquid before using in recipes.
PANZANELLA (BREAD AND TOMATO SALAD)
Panzanella is a zingy and delicious tomato-and-bread salad that's perfect for summertime. Using crusty artisan-style sourdough bread takes it up a notch, along with ripe tomatoes, olive oil, vinegar, and a variety of vegetables you might have on hand. This recipe makes two servings, but feel free to scale up for big crowds.
Provided by Melissa Johnson
Categories Recipes
Time 20m
Yield 2
Number Of Ingredients 11
Steps:
- Chop the tomatoes and combine them in a bowl with the salt. This will draw some of the liquid out of the tomatoes, making a more flavorful dressing for the bread to absorb.
- Toast your bread slices or bake them at 300F for 15 minutes. I ran a regular toast cycle and simply left the bread inside to dry for more time while I prepped the rest of the ingredients.
- In a small bowl, mix the olive oil, vinegar and optional minced garlic.
- Chop your vegetables and add them to the bowl with the tomatoes: cucumber, green pepper, onion. You can dice or slice the onion based on whether you prefer the onion concentrated or spread through the salad.
- Tear or chiffonade the basil leaves (again a matter of personal preference), and add them to the bowl.
- Tear the bread into small chunks and add to the salad bowl. Mix everything to allow the tomato juices to enter the bread. It's fine if the bread chunks are still warm.
- Add the olive oil-vinegar-garlic dressing and optional bread crumbs, and toss again.
- Season with fresh ground black pepper and serve.
KUMQUAT SALAD
This is a delicious and colorful salad certain to please friends who appreciate unusual cuisine!
Provided by Jill S
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 15
Steps:
- To prepare the dressing, place extra virgin olive oil, red wine vinegar, brown sugar, and pepper in a small container with a lid. Shake well to blend.
- In a medium bowl, toss together baby salad greens, green onions, celery, carrot, broccoli, and cauliflower. Sprinkle avocado with lemon juice, and toss into the mixture. Sprinkle mixture with Asiago cheese and pine nuts. Toss in kumquats. Serve with the olive oil dressing.
Nutrition Facts : Calories 473.5 calories, Carbohydrate 19.4 g, Cholesterol 12.7 mg, Fat 41.3 g, Fiber 8.1 g, Protein 11.6 g, SaturatedFat 7.9 g, Sodium 221.3 mg, Sugar 6.7 g
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