Toasted Panzanella Recipes

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.

Steps:

• Spread 8 cups cubed crusty bread on a baking sheet and bake at 400˚ F until toasted, 8 to 10 minutes; let cool. Transfer the bread to a bowl and add 2 1/2 pounds chopped tomatoes, 1/2 sliced red onion, 1 cup torn basil, 2/3 cup olive oil and 1/4 cup each capers and red wine vinegar. Season with salt and pepper and gently toss.

Steps:

• Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.
• In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.
• When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.
• Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.

Steps:

• Preheat oven to 425°. Place bread cubes in a 15x10x1-in. baking pan; toss with 2 tablespoons oil. Bake 10-15 minutes or until toasted, stirring twice., Place squash in a greased 15x10x1-in. baking pan. Mix seasonings and remaining 3 tablespoons oil; drizzle over squash and toss to coat. Roast 35-45 minutes or until tender and lightly browned, stirring occasionally., In a large bowl, combine bread cubes, squash, pumpkin seeds, cranberries and shallots. In a small saucepan, combine the first 6 dressing ingredients; heat through, stirring to blend. Remove from heat; gradually whisk in oil until blended., Drizzle 1/2 cup dressing over salad and toss to combine. (Save remaining dressing for another use.)

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:

• Preheat oven to 350°F
• Spread bread cubes on baking sheet. Bake 15-20 minutes, or until golden brown.
• In small saucepan, heat oil over med-low heat.
• Add garlic and cook 2 minutes, or until fragrant.
• Place all remaining ingredients in a large serving bowl. Add the cooked olive oil and garlic. Toss to coat.
• Season to taste with salt and pepper.
• Allow to stand at least 20 minutes, to allow the flavors to develop.
• Adjust seasonings, if necessary, and serve.

Steps:

• Whisk the olives, olive brine, vinegar, apricot preserves, capers and brine, brown sugar, oregano, 1/3 cup of the olive oil, 1 tablespoon salt and several grinds of black pepper in a medium bowl until the sugar and salt are dissolved.
• Combine 1/4 cup of the dressing with the fruit in another medium bowl, cover and marinate for 30 minutes at room temperature. Combine 1/4 cup of the remaining dressing with the chicken in a third medium bowl, cover and marinate for 30 minutes in the refrigerator. Reserve the remaining dressing.
• Preheat a large grill pan or a grill over medium-high heat.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat until shimmering. Add the garlic and cook, stirring, until fragrant and softened but not brown, about 1 minute. Add the wine, bring to a boil and cook until reduced by half, about 3 minutes. Add the reserved dressing, bring to a boil and cook until slightly thickened, about 5 minutes. Keep warm.
• Grill the chicken and fruit, flipping the chicken halfway through and turning the fruit frequently, until the chicken is cooked through and the fruit is caramelized, 5 to 7 minutes. Transfer to a cutting board and let rest.
• Grill the bread, flipping occasionally, until toasted, about 5 minutes. Transfer to a serving platter and tear into bite-size pieces when cool enough to handle. Right before serving, grill the lettuce, turning occasionally, until slightly wilted and charred in spots, about 3 minutes. Transfer to the serving platter and toss with the torn bread. Slice the chicken and arrange it, along with the fruit, over the bread and greens. Drizzle with the warm dressing and season with salt and pepper.