Thursday, August 24, 2017

Try It Thursday: Panzanella!

So first things first...HAPPY BIRTHDAY DIANA!
My Baby Girl is 9 today!  Yeah!!

Now, I am linking up with Allie for her Try It Thursday Link Up HERE
Next, I promised you Panzanella so consider this post a "Panzanella Palooza" if you will.  I am sharing three different Panzanella wins here!

Panzanella is Italian for "Bread Salad" and you can toss so many things into it to make it more wonderful.  Check out these three recipes!


Heirloom Tomato Panzanella

For the Salad

  • 4 cups rustic sourdough baguette, cut into cubes
  • 1½ lbs large heirloom tomatoes in varying colors, cut into bite sized chunks
  • ½ lb heirloom cherry tomatoes, halved
  • 1 cucumber, seeds removed, quartered and sliced
  • ½ red onion, thinly sliced
  • 1 bunch basil, cut

For the Vinaigrette

  • ⅓ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • Pinch of salt and black pepper


  1. Preheat oven to 300˚F. Place bread cubes on a baking sheet and drizzle with 1 tablespoon olive oil and a pinch of salt. Bake for 15 minutes, until dried out and crunchy. Remove and set aside to cool.
  2. In a large mixing bowl, toss tomatoes, onion, and cucumber together. Set aside to rest while making the vinaigrette.
  3. Make the vinaigrette: Combine all ingredients and whisk together until thoroughly combined.
  4. Add the dried bread cubes and vinaigrette to the tomato mixture. Toss until thoroughly combined.
  5. Let the salad sit for at least a ½ hour, or up to 4 hours, to let dried bread infuse with the salad juices. Stir occasionally if desired to keep vinaigrette thoroughly mixed. 
  6. Add basil chiffonade just before serving 


Peach and Cornbread Panzanella

(This is a recipe from Shay- this was the one I made last week AND I highly recommend it if you are looking for a little twist on the traditional panzanella- it is sweet AND savory and just delicious!)

1 loaf of cornbread, cut into cubes (either homemade or store bought)
1 pint of cherry tomatoes, sliced in half
2 cups of fresh or frozen (but brought to room temp) corn kernels
6 green onions, chopped
6 slices of bacon, cooked to crisp and crumbled (reserve some for garnish)
2 peaches, chopped into small pieces
balsamic vinegar
Extra Virgin Olive Oil (EVOO)
salt and pepper
bleu cheese, crumbed

Preheat your oven to 400 degrees.
Line a baking sheet with foil and spread your cubed bread down over the top.  Pop the baking sheet in the oven and toast up your bread for about 10 to 12 minutes  

Remove from oven and set aside.
Next, build your salad: in a big bowl, add in your cherry tomatoes, corn, green onions, crispy bacon, and peaches.  Then add in your toasted cornbread along with a pinch of both salt and pepper. Set aside.

In a small bowl, whisk together your dressing.  Use 1 part balsamic vinegar to 3 parts EVOO (depending on how much dressing you want for the size salad you’re making).  Whisk in a pinch of salt and pepper too.  Pour your dressing down over your salad and then add in your crumbled bleu cheese (to taste).  

Toss and serve with a little extra crispy bacon on top.


Gorgonzola Panzanella with Lemon-Garlic Vinaigrette

Half of a fresh, crusty sourdough baguette
2-4 heirloom tomatoes, depending on their size, chopped
1 can dark red kidney beans, rinsed and drained
1/4 red onion, thinly sliced
1 small jar of roasted red peppers, chopped
Crumbled Gorgonzola cheese
Mixed greens
Lemon olive oil or lemon juice
1 small clove of garlic, minced
White wine vinegar
Salt and pepper
Chop the sourdough baguette into bite-sized pieces or cubes. If your baguette is soft (no crunchy outer layer), consider toasting or grilling the bread first. Prepare all the salad ingredients in separate bowls–chopped tomatoes, rinsed beans, sliced onion, chopped peppers, crumbled cheese. In a small bowl, whisk together lemon olive oil or lemon juice, minced garlic, and white wine vinegar. Season with salt and pepper to taste. In a medium mixing bowl, add enough mixed greens for two people, then drizzle with the lemon-garlic vinaigrette. Toss to coat leaves with dressing. Add the bread cubes, tomatoes, and beans to the salad greens, tossing again to coat everything (add more dressing if desired). Divide the dressed greens, tomatoes, beans, and bread into two bowls, then top with the onion, roasted peppers, and Gorgonzola.

There ya have it!  Give one a try or give them all a try- I think you will agree, panzanella is the perfect side dish OR EVEN main course!  DELISH!


Tara Usher @ Mommy in a Nutshell said...

I've never made this but it looks like it would be great for when we have friends over! That last one is right up my alley.

A Gal Named Al said...

That first panzanella sounds awesome! I need to try making homemade vinaigrettes- so fresh and easy. Thanks for linking up!

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