Panzanella Salad Bread Salad Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
• Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour.
• To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and mound in the center of the platter. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.

Steps:

• In a bowl, combine the tomatoes, cucumber, onion, garlic and basil.
• Drizzle with the 1/2 cup olive oil and the 3 tblsps vinegar, season with salt and pepper and toss well.
• Place half of the bread in a wide, shallow bowl.
• Spoon half of the tomato mixture over the bread.
• Layer the remaining bread on top and then the remaining tomato mixture.
• Cover and refrigerate for 1 hour.
• Just before serving, toss the salad and adjust the seasonings with salt and pepper.
• If the bread seems dry, add a little oil or vinegar.
• 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:

• If your bread is very hard, douse it with water first and saw it into a few pieces that will fit into a medium bowl. Cover with the onions. Pour on cold water to cover and let sit for 20 minutes. Lift the onions off the bread and rinse in a strainer. Drain the bread, squeeze out excess water and crumble the bread into a salad bowl.
• Add the tomatoes, basil, and parsley to the bowl. Mix together the vinegar, garlic, salt, pepper, and olive oil, and toss with the bread mixture. Cover and refrigerate for 1 hour or longer before serving.

Steps:

• Bring a large saucepan of water to a boil. Prepare a large bowl of ice water. Cut an X at the bottom of each tomato and submerge the tomatoes in the boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to the ice water to cool slightly. Using a small, sharp paring knife, peel off the tomato skins and cut the tomatoes in half. Scoop out and discard the seeds, then cut the tomatoes into 1-inch cubes.
• Cut the crusts off the bread, and cut or tear the bread into 1-inch cubes. In a large bowl, whisk 2/3 cup of oil, 1/4 cup of vinegar, the garlic, and 1/2 teaspoon each of salt and pepper to blend. Add the bread cubes, tomatoes, and sliced basil, and toss to combine. Set aside until the bread absorbs the vinaigrette, tossing occasionally, about 5 minutes. Season the salad with more salt and pepper to taste.
• In a small bowl, soak the capers in the remaining 2 tablespoons of vinegar for 10 minutes. Drain. In another small bowl toss the roasted peppers with 2 tablespoons of the oil. Season the peppers with 1/4 teaspoon each of salt and pepper.
• Transfer half of the bread mixture to a 13 X 9 X 2-inch glass dish. Arrange half of the roasted peppers, capers, and olives over the bread mixture. Repeat layering with the remaining bread mixture, then the remaining peppers, capers, and olives. Cover the salad and let stand at room temperature for the flavors to blend, at least 1 hour and up to 4 hours.
• Drizzle the remaining 2 tablespoons of oil over the salad. Garnish with the basil sprigs and serve.