Panzanella Bread Bowl Recipes

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.

Steps:

• Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain.
• Cut the crust off of the bread. Cut into 2-inch slices and grill, drizzling about 2 tablespoons of olive oil on both sides of the bread. Once grilled, cut or tear bread into 1 inch cubes and set aside.
• Submerge the tomatoes into a large saucepan of boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to a large bowl of ice water to cool slightly. Using a small sharp paring knife, peel off the tomato skins. Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.
• In a large bowl, whisk 2/3 cup of the olive oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, and basil; toss to combine.
• Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.
• Arrange half of the roasted peppers, drained capers, and olives over the bread mixture. Repeat layering with the remaining bread mixture, then the remaining roasted peppers, capers, and olives. Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour.
• Garnish with the basil sprigs and serve.

Steps:

• Place bread in a medium mixing bowl and cover with water. Soak bread 3 to 5 minutes. In small batches, remove bread in handfuls from the water and wring it out with out mashing or tearing bread. You do not want wet bread, so wring it carefully.
• Combine tomatoes with onions and basil in a second bowl and dress with vinegar, oil, salt and pepper. Add bread to tomato salad and combine. Adjust seasonings and serve.

Steps:

• Preheat the oven to 425 degrees F.
• Arrange the bread slices on a baking sheet in a single layer. Bake until dried out and golden around the edges, about 7 minutes. When cool enough to handle, rub both sides of each slice with the cut side of the garlic clove.
• Whisk together the oil, vinegar, red pepper flakes, 3/4 teaspoon salt and several grinds of black pepper in a large serving bowl until combined. Toss in the tomatoes, peaches and onion, then set aside to marinate for 10 minutes.
• Tear the bread into bite-size pieces, add them to the bowl and toss to coat. Add the basil and salt and black pepper to taste. Cover and let sit until the bread is softened and the flavors marry, at least 30 minutes and up to 2 hours.
• Divide the panzanella among 8 bowls and top each with half a ball of burrata. Drizzle with olive oil and serve immediately.

Steps:

• In a large bowl, combine tomatoes, cucumber, green onion, yellow pepper, parsley, and basil.
• In a small bowl, whisk together lemon juice, olive oil, salt, ground black pepper, and garlic. Pour lemon juice mixture over the tomato mixture, and toss to coat. Refrigerate for 30 minutes.
• Meanwhile, preheat oven to 350 degrees F (175 degrees C). Place bread cubes in a single layer on a baking sheet. Bake for 12 minutes, or until toasted and dry.
• Toss bread cubes with tomato mixture, and serve.