Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, panzanella. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Panzanella is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Panzanella is something which I’ve loved my whole life.

In this Barefoot Contessa video, Ina Garten's panzanella salad is a terrific way to use up stale or leftover bread. But panzanella is more than just another tomato salad with some croutons - give everything about a half hour to mingle and mix, and this bread salad goes from "pretty good" to a bona fide. Panzanella is a colorful and hearty Italian salad that puts to good use juicy tomatoes and stale bread. My take on this classic is perfect to prepare ahead!

To begin with this particular recipe, we must prepare a few ingredients. You can have panzanella using 18 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Panzanella:

1. Prepare 5 slices ready-made garlic toast (about 3/4 in thick)
2. Make ready 1 medium red bell pepper, de-seeded and chopped
3. Take 1/2 English cucumber, de-seeded and chopped
4. Prepare 6 baby tomatoes (I used 2 colour romanellas)
5. Prepare 1 handful cherry tomatoes, halved
6. Take 3 tbsp capers
7. Prepare 1 shallot, finely chopped
8. Make ready 2 tbsp fresh dill, chopped
9. Take 3 tbsp fresh basil, chopped
10. Make ready Zest of 1 lemon
11. Take Zest of 1 orange
12. Get 2 cloves garlic, minced
13. Make ready 1/4 cup white wine vinegar
14. Take 1/2 cup extra virgin olive oil
15. Get 1/2 tbsp dried oregano
16. Prepare 1 tsp sea salt
17. Take 1/2 tbsp freshly cracked black pepper
18. Prepare Parmesan cheese

Need a side dish for a summer BBQ? Panzanella is an Italian salad made from pieces of stale, moistened bread, with the addition of tomatoes, onions, or basil, and a dressing of vinegar and olive oil. The salad is a specialty of Tuscany. I made Panzanella this week for a segment on a future Food Network episode, and I was In a nutshell, Panzanella is tomato-bread salad.

Steps to make Panzanella:

1. Put a large nonstick pan on medium heat. Your garlic toast should already come pre-buttered, so just put it in the pan for a few minutes per side to toast it up. When they're crunchy and slightly scorched, remove them to cool.
2. Put the bell pepper, cucumber, tomatoes, capers, shallot, dill, basil and lemon and orange zest in a large mixing bowl.
3. Whisk together the garlic, vinegar, olive oil, oregano, salt and pepper. Pour the dressing into the bowl of veg. Cut the garlic toast into bite-sized pieces and add them as well. Toss everything together, then refrigerate 30 minutes to overnight. When serving, use a veggie peeler to top the salad with slivers of parmesan cheese.

The salad is a specialty of Tuscany. I made Panzanella this week for a segment on a future Food Network episode, and I was In a nutshell, Panzanella is tomato-bread salad. Traditional panzanella is made with stale, dried bread that's rehydrated from a dressing of sweet tomato juices, vinegar and plenty of olive oil. This version also includes some mozzarella for richness. Panzanella is really a way to use up crusty bread that has gotten hard and to celebrate perfect summer tomatoes.

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