Mediterranean Panzanella Salad Recipes

Steps:

• Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil over medium-high heat; add salt. Add beans; simmer until just tender, 5 to 6 minutes. Plunge beans into ice-water bath to stop the cooking; let cool completely in water. Drain.
• Toss together green beans, fennel, onion, olives, feta, oil, vinegar, and 1/4 teaspoon salt in a medium bowl; season with pepper. Let stand at room temperature 15 minutes.
• Preheat broiler. Place bread on a baking sheet. Broil, turning once, until bread darkens, about 3 minutes per side. Cut bread into 1-inch cubes; add to salad, and toss to combine.

Steps:

• In large bowl, mix oil, vinegar, pepper and salt with wire whisk. Stir in tomatoes, cucumber, olives and basil. Add bread and cheese; toss gently. Serve immediately.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
• While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.

Steps:

• Heat oven to 375°F.
• Place pita halves in single layer on baking sheet. Bake 4 to 5 min. on each side or until crisp and lightly browned on both sides. Cool.
• Combine next 6 ingredients in large bowl.
• Crumble pitas over salad. Mix dressing and lemon juice. Add to salad; toss to coat.

Steps:

• Mix dressing and curry powder until blended.
• Combine cheese, cucumbers, olives, onions and radishes in large bowl. Add dressing mixture; mix lightly.
• Add greens and pita pieces just before serving; toss to coat.