Panzanella Salad with Roasted Tomatoes: Difference between revisions
Created page with "__NOTOC__ __NOEDITSECTION__ =Ingredients= ==Panzanella Salad Dressing== '''<big>3</big>''' tablespoons extra virgin olive oil '''<big>2</big>''' tablespoons red or white wine vinegar <big>'''1'''</big> teaspoon Dijon mustard '''<big><sup>1</sup>/<sub>2</sub></big>''' teaspoon grated fresh garlic or very finely chopped garlic '''<big><sup>1</sup>/<sub>2</sub></big>''' teaspoon crushed red pepper '''<big><sup>1</sup>/<sub>2</sub></big>''' teaspoon kosher salt '''<big..." |
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'''Preheat''' the oven to 400°F | '''Preheat''' the oven to 400°F | ||
'''Slice''' the bread into 1-inch cubes (they don't have to be perfect). If you're feeling rustic, '''tear''' the bread into irregular bite-size pieces instead of slicing it. ''You should have about 5 heaping cups'' | '''Slice''' the <span style="background:lightgreen">bread</span> into 1-inch cubes (they don't have to be perfect). If you're feeling rustic, '''tear''' the <span style="background:lightgreen">bread</span> into irregular bite-size pieces instead of slicing it. ''You should have about 5 heaping cups'' | ||
'''Put''' the bread pieces on a ''rimmed sheet pan'' | '''Put''' the <span style="background:lightgreen">bread pieces</span> on a ''rimmed sheet pan'' | ||
'''Drizzle''' about 3 Tablespoons of olive oil over the bread and '''sprinkle''' with the oregano and <big>'''<sup>1</sup>/<sub>4</sub>'''</big> teaspoon of salt | '''Drizzle''' about 3 Tablespoons of <span style="background:lightgreen">olive oil</span> over the <span style="background:lightgreen">bread</span> and '''sprinkle''' with the oregano and <big>'''<sup>1</sup>/<sub>4</sub>'''</big> teaspoon of <span style="background:lightgreen">salt</span> | ||
'''Toss''' together until the bread is evenly coated with the seasonings | '''Toss''' together until the <span style="background:lightgreen">bread</span> is evenly coated with the seasonings | ||
'''Spread''' it out in an even layer | '''Spread''' it out in an even layer | ||
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'''Bake''' 15 minutes, '''stirring''' the pieces around once about halfway through. ''The bread should be crisp on the edges and lightly toasted'' | '''Bake''' 15 minutes, '''stirring''' the pieces around once about halfway through. ''The bread should be crisp on the edges and lightly toasted'' | ||
'''Put''' the sliced peppers and tomatoes on a second ''rimmed sheet pan'' | '''Put''' the <span style="background:lightgreen">sliced peppers</span> and <span style="background:lightgreen">tomatoes</span> on a <span style="color:red">second</span> ''rimmed sheet pan'' | ||
'''Drizzle''' on 1-2 Tablespoons of the olive oil and '''sprinkle''' with a large pinch of salt, then gently '''shake''' the pan to coat | '''Drizzle''' on 1-2 Tablespoons of the <span style="background:lightgreen">olive oil</span> and '''sprinkle''' with a large pinch of <span style="background:lightgreen">salt</span>, then gently '''shake''' the pan to coat | ||
'''Bake''' alongside the bread for 15 minutes | '''Bake''' alongside the bread for 15 minutes | ||
'''Transfer''' the toasted bread to an oversized bowl | '''Transfer''' the <span style="background:lightgreen">toasted bread</span> to an oversized bowl | ||
'''Scrape''' in the roasted tomatoes and peppers, along with all the tomato juices that collected in the pan | '''Scrape''' in the <span style="background:lightgreen">roasted tomatoes</span> and <span style="background:lightgreen">peppers</span>, along with all the <span style="background:lightgreen">tomato juices</span> that collected in the pan | ||
'''Add''' the red onion and cucumbers and '''toss''' a few times to incorporate | '''Add''' the <span style="background:lightgreen">red onion</span> and <span style="background:lightgreen">cucumbers</span> and '''toss''' a few times to incorporate | ||
'''Pour''' the dressing over the salad and '''toss''' everything together until evenly coated | '''Pour''' the <span style="background:lightgreen">dressing</span> over the salad and '''toss''' everything together until evenly coated | ||
'''Tear''' the mozzarella into pieces | '''Tear''' the <span style="background:lightgreen">mozzarella</span> into pieces | ||
'''Scatter''' the cheese over the salad along with the herbs | '''Scatter''' the <span style="background:lightgreen">cheese</span> over the salad along with the <span style="background:lightgreen">herbs</span> | ||
[[Category:Salad]] | [[Category:Salad]] | ||
[[Category:Dressing]] | [[Category:Dressing]] | ||
Latest revision as of 00:21, 27 October 2024
Ingredients
Panzanella Salad Dressing
3 tablespoons extra virgin olive oil
2 tablespoons red or white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon grated fresh garlic or very finely chopped garlic
1/2 teaspoon crushed red pepper
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Panzanella
3-4 1/2 inch thick slices (275 g) sourdough bread ciabatta, or similar crusty bread
Extra virgin olive oil
1 teaspoon dried oregano
Kosher salt
3 (340 g) red bell peppers or assorted colors (yellow, orange, red), sliced into 1-inch pieces
12 ounces (300 g) cherry or grape tomatoes 1 pint
1/4 cup thinly sliced red onion
2 baby (Persian) cucumbers or seedless cucumber, sliced into thin rounds
1/2 cup fresh mozzarella or crumbled feta cheese (or a 50-50 combination)
Handful of fresh basil or Italian parsley roughly torn
Instructions
Mix the salad dressing
Combine all the ingredients for the vinaigrette dressing in a lidded glass jar. Shake it until the dressing is smooth and emulsified. Alternatively, you can whisk everything together in a bowl. The dressing can be made up to 3 days ahead (store in the refrigerator).
- extra virgin olive oil
- vinegar
- Dijon mustard
- garlic
- crushed red pepper
- salt
- pepper
Panzanella salad
Preheat the oven to 400°F
Slice the bread into 1-inch cubes (they don't have to be perfect). If you're feeling rustic, tear the bread into irregular bite-size pieces instead of slicing it. You should have about 5 heaping cups
Put the bread pieces on a rimmed sheet pan
Drizzle about 3 Tablespoons of olive oil over the bread and sprinkle with the oregano and 1/4 teaspoon of salt
Toss together until the bread is evenly coated with the seasonings
Spread it out in an even layer
Bake 15 minutes, stirring the pieces around once about halfway through. The bread should be crisp on the edges and lightly toasted
Put the sliced peppers and tomatoes on a second rimmed sheet pan
Drizzle on 1-2 Tablespoons of the olive oil and sprinkle with a large pinch of salt, then gently shake the pan to coat
Bake alongside the bread for 15 minutes
Transfer the toasted bread to an oversized bowl
Scrape in the roasted tomatoes and peppers, along with all the tomato juices that collected in the pan
Add the red onion and cucumbers and toss a few times to incorporate
Pour the dressing over the salad and toss everything together until evenly coated
Tear the mozzarella into pieces
Scatter the cheese over the salad along with the herbs
