Perfect Panzanella Salad Recipes

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 3 tablespoons of the olive oil in a large saute pan. Medium heat.
• Keeping the heat on medium, add the bread cubes and the salt, and toss.
• Stir frequently, for about 10 minutes, until the cubes are nice and toasty and brown. Add more olive oil as you go - 1 tablespoon at a time - when the pan starts looking too dry. I usually end up using about 6 tablespoons of olive oil.
• Remove bread cubes from heat.
• Add the veggies, basil, and olives to the bowl.
• Make the viniagrette: In a small bowl, whisk together all the ingredients.
• Add the bread to all of those good-looking veggies, pour in the vinaigrette, and toss well.
• Top with a sprinkling of more kosher salt and fresh ground black pepper, to taste. Serve.

Steps:

• Preheat grill to medium-high. (Alternatively, heat a grill pan over mediumhigh heat until hot.) Using 3 tablespoons of oil, brush bread slices on both sides.
• Grill bread slices, turning once, until toasted on both sides, about 5 minutes total. Rub both sides with halved garlic. Tear into bite-size pieces.
• Toss bread, tomatoes, onion, bocconcini, and sliced basil in a serving bowl.
• Whisk together vinegar and minced garlic in a small bowl. Whisking constantly, pour in remaining 6 tablespoons oil in a slow, steady stream, and whisk until emulsified. Pour over salad. Season with salt and pepper. Let stand at room temperature, tossing occasionally, 1 hour. Garnish with whole basil leaves.