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Panzanella (Italian salad with bread)

Panzanella (Italian salad with bread)

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1. Cut the bread into cubes. Heat 2 tablespoons oil in a pan and toast the bread, stirring until crispy.

2. Wash the tomatoes, peppers and onions. Peel the garlic and cut it into thin slices.

3. In a large bowl, place the diced tomatoes, diced peppers and finely chopped onion.

4. Open the can of anchovies and drain well of oil. Then add the diced anchovy fillets and bread over the other ingredients.

5. In a bowl, prepare a vinaigrette of 6 tablespoons of olive oil, 2 teaspoons of lemon juice, salt and pepper.

6. Mix all the ingredients and add the vinaigrette.

PANZANELLA | Recipe + Video

Hello dear guests! Today I prepared something very delicious…, namely PAZANELLA. It's my favorite salad at the moment. Panzanella is a word that refers to a rustic Italian salad made of soaked bread and tomatoes, specific to the Tuscany region. I was attracted by its fresh aromas and the sweet taste of summer tomatoes. I assure you that you will like it too, all you have to do is try it. I hope you like my recipe today and prepare it with pleasure. I still wish you a tasty day and good appetite.


  • A Wand (or 2-3 day old bread)
  • 1 kg. & # 8211 tomatoes of different types (well cooked)
  • 1 red onion (about 60-70 gr.)
  • 10 leaves & # 8211 fresh basil
  • 2 tablespoons & # 8211 balsamic vinegar
  • 4 tablespoons olive oil
  • Salt and black pepper

Difficulty: small

Preparation time: Ten minutes

Cooking time: Ten minutes

Total time: 20 minutes

Number of servings: 4

Method of preparation:

  1. Cut the tomatoes into cubes of about an inch and place them in a deep deep dish.
  2. Cut the onion into cubes. Put them on a plate over the tomatoes.
  3. Pour the oil and balsamic vinegar into a small bowl, then season with salt and pepper and stir a little so that all the ingredients are incorporated.
  4. Cut the bread into pieces (enough to fit in the mouth). Then brown for a few minutes on the pan.
  5. Break the basil leaves over the tomatoes and onions, then pour over the salad dressing (prepared earlier) and stir a little. Put 2/3 of the toast, stir a little more and leave the salad for about 30 minutes or until the bread will absorb the tomato juice and soften a little
  6. Before serving the salad, place 1/3 of the toast on top and garnish with a few basil leaves. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

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Panzanella & # 8211 a Tuscan delight

Oh, my mother! What a salad! In today's article I want to introduce you to my favorite version of panzanella, a bread salad that comes from beautiful Tuscany and has undergone a number of changes throughout its existence. You already know me a little and you know I'm not the type copy-paste or take it as it is. I don't take anything as it is and I put my personal imprint on absolutely anything, obviously in the kitchen.

I ate Panzanella for the first time many years ago in Milan and I was left with a pleasant memory, which recently came to my mind, winning the battle with the other culinary memories, eager to come to life in a dish from the temple of my creation.

It is said that the first reference to this wonderful salad, which bears the imprint of an ancient history, was made by Boccaccio in his eternal Decameron, appearing under the name of “Washed bread” (washed bread). Originally, salad was a domestic dish, made of bread soaked in water and mixed with fresh local vegetables. Etymologically, the name panzanella comes, obviously from the Italian language, being a word composed of "pane" (bread) and "zanella" (bowl of soup) according to one of the versions circulated. In 1865, the preparation was served to King Vittorio Emanuele by Bettino Ricasoli, in an already improved version. By assembling all the ingredients in this salad, the colors of the Italian flag are rendered, at a thorough analysis, as a symbol of its glory. Although, in its beginnings, Panzanella gathered in itself a small number of ingredients, the twentieth century brought its true value, enriching it with the fruits of the earth in the version we consume today.

In the hope that I have aroused your interest in this salad, I present to you my favorite version, born after several attempts, which were also successful.

Italian salad

& Icirc & # 539i must:
300 g on the tab
300 g mozzarella
150 g capers
4 tablespoons olive oil
1 salad & # 259 green
4 ro & # 537ii
2 red peppers
juice from 1 l & # 259m & acircie higher
p & # 259trunjel verde
f & # 259in & # 259 de m & # 259lai
salt & # 537i pepper
wholemeal croutons
Preg & # 259te & # 537ti a & # 537a:
Mix the flour with salt and pepper. Pe & # 537tele & icircl & icircmpar & # 539i & icircn buc & # 259 & # 539ele, que que dai prin f & # 259in & # 259 de m & # 259lai & # 537i le pr & # 259je & # 537ti & icircn ulei & icircncins.
In a bowl put the green salad and add the cubes, mozzarella cubes, capers, peppercorns, tomato slices, olive oil, lemon juice, peacock. chopped & # 537i basil m & # 259run & # 539it.
Mix well, then arrange the salad on a plate. Above, place the pieces of tabs on the fried dough. Serve the salad with whole croutons of croutons, sprinkled with olive oil.

Preparation: 25 minutes Baking: 20 minutes
Re & # 539et & # 259 by Ana-Maria Hri & # 539uleac, Sici village, Pericei commune, S & # 259laj county

Enter here, you will find a recipe for a salad with smoked fish.


Zucchini and zucchini are cut into quarters and then into 1 cm thick pieces. Cut the onion into thick slices and chop into larger pieces. The bread is also cut into uniform slices 1 cm thick.

In a tablespoon of cooking oil, put on low heat, in a deep frying pan onion and cook for a few minutes, without browning. Then remove and set aside in a bowl.

In the same pan, prepare the zucchini over medium-high heat, without adding oil. The zucchini should brown a little on the outside, but remain crispy. When they are ready, they are taken out and put on the onion.

Put the cherry tomatoes with a tablespoon of oil and coarse salt in the same pan, over high heat, stirring with a wooden spoon so that they do not burn. When they are cooked and start to open easily, take them off the heat and add them over the other vegetables, stirring lightly, so as not to crush the vegetables. Now taste and match the salt.

The bread is baked in the oven or directly in the pan I used for the vegetables. Personally, I use the pan and do not wipe it, so that the bread also takes on the aroma left by the vegetables. It should be browned, but not burnt. The slices of baked bread are cut into smaller pieces and taken out on a plate, without placing them on top of each other, so that they do not burst and soften.

Dressing is done in a blender or in the small kitchen mixer: mix the capers with the peeled greens and 2-4 tablespoons of olive oil. Then match to taste with lemon juice and wine vinegar. The dressing should not be very sour or sour, but fresh and fragrant.

Mix the vegetables with the slices of baked bread, then add the dressing evenly, mix and taste. Only now it is suitable for salt and, if it is too acidic (a pungent sour taste), dilute a teaspoon of honey in a little cold water and add it until you get a pleasant taste).

See other healthy snack recipes that will inspire you, prepare you easily and are enjoyable.

Decorate with fresh basil leaves and eat immediately after adding the dressing. To transport it to the office or to eat it later after cooking, cold, put the vegetables in a container, the bread in a bag and the dressing in a bottle. Stir before meals.

Bread salad (Panzanella, Tuscan recipe).

Panzanella is a summer salad, originally from Tuscany, Italy. The preparation was born in the idea of ​​recycling traditional bread & # 8211 specific to this area does not contain salt, has a very thick crust and is very dry. This type of bread has an interesting history, dating from the 12th century, without knowing the absolute truth, circulating completely opposite versions. Salt-free bread was created because of the rivalry between the Florentines (the inhabitants of Florence) and the Pisans (the inhabitants of Pisa), the latter exaggerating the price of salt. Another version would be that the price of salt had risen precisely due to the fiscal policies imposed by the Florentine governments. Regardless of the true version when you hear the saying & # 8222 Tuscan bread & # 8221 know that it refers to a tasteless, unsalted bread.

  • 6-8 slices of old bread with all the crust, baked on the hearth
  • 4 large, ripe tomatoes
  • 2 cucumbers
  • 1-2 red onions
  • a few strands of fresh basil
  • good quality olive oil
  • salt and pepper
  • red wine vinegar
  1. Cut the bread into large cubes. Place it in a bowl and cover with water.
  2. Peel a squash, grate it and slice it in half.
  3. Cut the tomatoes into suitable cubes. If you use cherries, cut them in half.
  4. Red onion scales slices.
  5. Break the basil leaves by hand.
  6. Squeeze the bread very well with water, a battered core of water should result.
  7. Mix all ingredients in a bowl. Bridge and combine the optional ones, if you like.
  8. Season with salt, pepper, 1 tablespoon of red wine vinegar (to taste) and a few tablespoons of olive oil. Serve immediately.

I prepared the salad as an appetizer for the guests: I dug out and let down some large, ripe tomatoes to drain the liquid well. I filled them with a little modified & # 8222panzanalla & # 8221: I cut the bread like for croutons, I fried it in a pan with a little oil, then I soaked it, but not in water, but in tap water. tomatoes. Tomato water is obtained by decanting fresh tomato juice.

#VeganMonday: Panzanella salad

You noticed how in food industry Are there trends just like in fashion? It is not very clear to me where I start, most likely from influential magazines in the field that publish a recipe and bloggers of food I take it because that's how it is cool and ordinary people understand that this is cool to eat this summer / autumn. How was the madness with the burgers in Bucharest last year. Hysteria, not another. Everyone had to have on Facebook or Instagram at least a picture of a burger. So do I. Ah, you just didn't think I wanted to tell you that these trends are bad. They suit me perfectly because they give me the opportunity to try new dishes and pass on recipes. nomnom.

The spring of 2016 was under the siege of leurde. Leurd up, down, in pies, salads, rice, etc. I haven't tried, nor do I know how to recognize it in the market, in my time there was no such thing on the stalls and my mother or grandmother never used it while I was at home.

I've been seeing a new find on social media for about two weeks now & # 8211 Panzanella. I mean a Tuscan tomato salad with bread. Something extremely simple and tasty for which you will find tens of thousands of variations on the internet. Yesterday I spent a few hours trying to get there to the bottom of it and find out what this salad is like. I read various recipes from famous sites in English, I watched videos on Youtube (in English and Italian), and I ended up reading blogs in Italian in the hope that I would find the real Panzanella recipe. I found her? I don't know, it's possible because after all the madness, I also turned to a friend who lives in Tuscany and runs a hotel. He asked himself bingeif it's like I say (as I found rummaging on the net) and it seems that I finally hit it.

So, Panzanella is a salad of Tuscan origin based on 8-9 ingredients and is prepared in 10 minutes. It's a rustic salad, nothing sophisticated, on the contrary, I read on several sites that at home it mixes the ingredients with your hands, imagine the horror! The rule is to have very good quality ingredients, especially tomatoes to be well cooked and juicy. What else did I learn from the Italians, inclusive bingeThe above mentioned is that it is not prepared with ciabatta as most English language sites and blogs claim, but with Tuscan bread & # 8211 a simple, peasant, unsalted bread. It can be successfully replaced by a mayonnaise bread or any rich, dense, not very airy rustic bread. The bread in question must be fresh and must not be toasted in the oven, as some say here and there. Unless, of course, you insist on varying.

For 2 servings line up like this:

  • 2-3 slices of rustic bread / with mayonnaise
  • 2 large and ripe tomatoes or a large tomato and a few cherries
  • 1 medium-sized cucumber, peeled
  • 1 small red onion
  • fresh basil leaves
  • the best olive oil you can find
  • sea ​​salt and fresh pepper
  • apple cider vinegar & # 8211 optional, unless you don't mind the tomato-vinegar combination

Run as follows:

  1. Cut the tomatoes into cubes or halves in the case of the cherries.
  2. Peel a squash, grate it and slice it.
  3. Peel an onion and cut it into thin slices.
  4. Break the coarse basil leaves, no need to chop them.
  5. The bread was soaked in cold water for a few seconds. It should be moist, but not flab & # 8211 so you can break it, not disintegrate deformed. If you opt for & # 8220with vinegar & # 8221 then add a tablespoon to the water in which you put the bread.
  6. In a small bowl, mix ALL the solid ingredients with your hands. Add olive oil, salt and pepper to taste.
  7. Ideally, leave it in the fridge for 15 minutes before eating it.

8-9 100% vegan ingredients, 10 minutes maximum for preparation and another 15 to cool the salad in the fridge. Anyway, this is a perfect recipe for #VeganMonday.

Method of preparation

Boil water in a large pot and add the pasta and 1 teaspoon of oil. Boil them according to the instructions on the package until they are quite soft (al dente), then add the broccoli bunches. Boil for another 2 minutes and then pour them into a strainer and pass them under a stream of cold water until they cool completely. Drain the pasta and broccoli and set aside.

For the salad dressing, combine all the ingredients in a bowl and mix until smooth. Season to taste with salt and pepper. Cover and refrigerate, if desired.

In a large bowl, combine the cucumbers, bell peppers, olives, onions and slices of pepperoni. Add the pasta and broccoli and mix to combine the ingredients. Pour the dressing over them and mix the salad. Cover the bowl and refrigerate the salad. Before serving, stir once more.

Excellent on hot summer days, this salad with puntarelle and anchovies is a combination of contrasting and amazing flavors.

Puntarelle it is a type of chicory salad, which has its origins long ago, in the region of Rome. No one knows exactly how it appeared on the tables of the Italians, but many claim that it was known and appreciated since the times of the Roman Empire.

Excellent in salads, puntarelle are typical Italian vegetables. Their slightly bitter taste goes perfectly with other intensely flavored ingredients such as anchovies or fresh tuna.

Traditional, puntarelle is prepared with a dressing with anchovies prepared in extra virgin olive oil, but the recipe can be enriched with other tasty ingredients.

400 gr puntarelle
4 anchovy fillets in oil
Extra virgin olive oil
Lemon juice

Method of preparation

cut puntarelle and wash them well. Season them with lemon juice, salt and pepper. Heat a little olive oil on the fire, then add the anchovies and finally mix them with the salad.

Puntarelle it is unfortunately a seasonal ingredient, being available only in summer. In this recipe, puntarelle can be successfully replaced with baby spinach.


  1. Obadiah

    I agree, useful information

  2. Crosley

    Indeed and as I did not realize earlier

  3. Bay

    It is the very valuable piece

  4. Voodook

    What a phrase ... Great, the excellent idea

  5. Kayne

    I advise you to try to search

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