MEDITERRANEAN PANZANELLA
Dinner ready in 10 minutes! Serve this delicious salad made using bread, tomatoes and cucumber. Perfect if you love Mediterranean cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 300, Carbohydrate 42 g, Fat 2, Fiber 7 g, Protein 11 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 630 mg
PANZANELLA
Steps:
- Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
- For the vinaigrette, whisk all the ingredients together.
- In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
MEDITERRANEAN PANZANELLA
This panzanella, or bread salad, is made with green beans, onion, olives, fennel, and feta.
Provided by Martha Stewart
Categories Salad Recipes
Time 30m
Number Of Ingredients 10
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.
GREEK PANZANELLA
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
- Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
- For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.
MEDITERRANEAN PITA PANZANELLA
A mediterranean take on panzanella salad. Recipe from Everyday with Rachael Ray.
Provided by Daily Inspiration S @DailyInspiration
Categories Beef
Number Of Ingredients 12
Steps:
- In a small baking dish, combine 1 tbsp. olive oil, 1 tbsp. lemon juice, 2 tsp. cumin and half the garlic. Add the steak and turn to coat. Cover and refrigerate at least 4 hours of overnight.
- Preheat the oven to 400 degrees. On a baking sheet, toss the pitas with 3 tbsp. olive oil and the remaining garlic; season with salt and pepper. Bake, tossing once, until golden and crisply, 6-10 minutes. Let cool.
- Heat a grill or grill pan over high. Remove the steak from the marinade; season and grill until browned and cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board; let rest 10 minutes.
- In a small bowl, whisk the yogurt with the remaining 1 tbsp. olive oil, 2 tbsp. lemon juice and 1 tsp. cumin; season dressing with salt.
- In a large bowl, toss the pita croutons, spinach, radishes, cucumber, tomatoes and olives; season and mound on a platter. Thinly slice the steak against the grain and arrange on top of the salad. Drizzle with the dressing.
MEDITERRANEAN CHICKEN PANZANELLA SALAD
Here's a better-for-you take on the classic panzanella salad, made with whole wheat pita bread, chicken and lots of veggies.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, 1 cup each.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g
MEDITERRANEAN PANZANELLA SALAD
The vinaigrette in this classic Italian bread and vegetable salad is replaced with a creamy ranch and curry dressing.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 310, Fat 23 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g
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