What to pair with panzanella?

It's also a great starter to a fun Italian menu with anything including sundried tomato pasta, eggplant parmesan, chicken pesto, or Fish of your choice . Panzanella can also be the perfect summer salad for your next BBQ with things like chicken kabobs, lamb burgers, or grilled shrimp.

What is the origin of panzanella salad?

Panzanella originated in the central Italian countryside , where farmers combined surplus vegetables with old bread to cut down on waste. They soaked the bread in cold water to give it a chewy texture, then tossed it with vinegar, herbs, and onions for a wonderfully tangy bite.

What is a Tuscan panzanella salad Wiki?

Panzanella was based on onions, not tomatoes, until the 20th century. Modern panzanella is generally made of stale bread soaked in water and squeezed dry, red onions, tomatoes, olive oil, vinegar, salt, and pepper. Cucumbers and basil are often added .

What does panzanella mean in english?

Meaning of panzanella in English an Italian salad made with stale (= not fresh) bread in oil and tomatoes, and often other vegetables : Stale bread can be used in panzanella, a Tuscan bread salad.

What are the main ingredients in panzanella?

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.

Why is it called panzanella?

The word Panzanella is thought to be a combination of two words: Pane, which is the Italian word for bread, and Zanella, the word for a soup tureen.

How do you eat panzanella?

This panzanella is great right after you toss it together, and it's even better when you let it sit for 30 minutes or so before serving , giving the toasted bread a chance to soak up more of the flavorful dressing and tomato juices. Beyond an hour or two, though, the bread starts to get soggy.

What does panzanella taste like?

Earthy beets, vibrant orange, and fresh herbs like dill, parsley, tarragon, and mint add depth to the entire dish. Food and Wine's roundup of eighteen amazing Italian salads including a panzanella recipe is a great place to start. The options are endless and will leave your mouth watering.

What part of Italy is Panzanella from?

Panzanella comes from the regions of central Italy : Toscana, Lazio, Umbria, Marche and Abruzzo, but the Tuscan one is perhaps the most famous. At its most basic, it is a mix of old, dry bread, soaked, squeezed and crumbled, tomatoes, red onions and basil, dressed with oil and vinegar and eaten slightly chilled.

What is the three sacred sisters salad?

Ingredients 2 pounds butternut squash. 2 tablespoons olive oil. 1 (15.5-oz.) can cannellini beans, drained and rinsed. 2 cups fresh corn kernels. ½ small red onion, sliced. ½ cup chopped fresh basil. Balsamic Vinaigrette. 3 cups loosely packed arugula.

What is the Bella Hadid salad?

Bella's salad is made with a base of arugula topped with cucumber, bell pepper, avocado and parmesan cheese . The best part (she says not to skip it!) is the balsamic glaze on top.

What can I partner to salad?

Here are some possibilities: Start with an appetizer or a soup . Chilled aspic, jellied consommé or a cold soup come to mind, if the weather is warm enough to make a salad entree attractive. Battered or breaded fried cheese dressed with a sweet or savory sauce, or a raclette or rarebit.

What do you eat with garlic loaf?

Garlic bread is a classic partner to a dish like a seafood stew . You can whip up a warm bowl in minutes using any mix of seafood—such as mussels, fish fillet slices, prawns—and a broth seasoned with spices, vegetables, and sour cream.

Fall Panzanella Salad Recipe (2024)

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Fall Panzanella Salad-bread salad with butternut squash, brussels sprouts, apple, dried cranberries, pepitas, goat cheese, and kale. This easy fall salad is the perfect side dish for Thanksgiving!

This post is sponsored by Kroger.

Panzanella Salad is my favorite. How could you not like a salad that has bread in it? Ok, maybe bread in a salad sounds a little weird, butit’s not soggy bread. The bread is crusty and will remind you of croutons. I promise, it is a good thing. Carbs in a salad, it has to be a good thing:)

I am currently obsessed with this Fall Panzanella Salad. It has all of my favorite fall flavors in one salad…with toasted bread. It is a great side dish for Thanksgiving or any fall meal.

So what is in my fall panzanella salad?

toasted bread cubes
butternut squash
brussels sprouts
red onion
kale
apples
pepitas
dried cranberries
goat cheese

This is one loaded salad! I buy all of the ingredients at Smith’s. They sell amazing artisan bread that is baked fresh every day. I love the Rosemary Olive Oil loaf from La Brea Bakery for this recipe. It’s so good and compliments all of the fall flavors.

I cut the bread into cubes and toast it up in the oven. You want to get it nice and toasty before adding it to the other ingredients. Remember, you don’t want soggy bread:)

Once you have your toasted bread cubes, you can add in all of the delicious vegetables. I roast the vegetables to bring out the best flavor. Pro-tip, you can buy precut butternut squash and trimmed brussels sprouts at Smith’s in the produce section. I am always looking for time savers during the busy holiday season. Thank you Smith’s!

Ingredients

For the Salad:

1 (14.5 oz) loaf Rosemary Olive Oil bread, cut into 1-inch cubes (can use Italian bread)
1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
3/4 lb. brussels sprouts, ends trimmed and cut in half
1/3 red onion, sliced
1 tablespoon olive oil
Kosher salt and black pepper, to taste
3 cups chopped kale
1 large Honeycrisp apple, cored and chopped
1/2 cup dried cranberries
1/2 cup pepitas
4 oz goat cheese

For the Dressing:

1/3 cup olive oil
1 tablespoon fresh lemon juice
2 tablespoons Kroger apple cider vinegar
1 tablespoon Private Selection pure maple syrup
2 teaspoons Kroger Dijon mustard
1 clove garlic, minced
Kosher salt and black pepper, to taste

Instructions

Preheat oven to 375 degrees F. Place the bread cubes on a large baking sheet. Place in the oven and bake for 10 minutes, or until the bread is toasted. Remove and set aside.
Turn the oven to 400 degrees F. Place the butternut squash, brussels sprouts, and red onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are well coated. Season with salt and pepper, to taste. Place the pan in the oven and roast for 35-40 minutes. Remove from the oven and let cool to room temperature.
While the vegetables are cooling, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, maple syrup, mustard, and garlic. Season with salt and pepper, to taste.
In a large bowl, combine the toasted bread cubes, roasted vegetables, kale, apple, dried cranberries, pepitas, and goat cheese. Drizzle with dressing and toss well. Serve.
Note-this salad is best the day it is made.

Nutrition

Calories: 423kcal, Carbohydrates: 47g, Protein: 10g, Fat: 25g, Saturated Fat: 10g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 5mg, Sodium: 230mg, Potassium: 657mg, Fiber: 5g, Sugar: 18g, Vitamin A: 10365IU, Vitamin C: 71mg, Calcium: 103mg, Iron: 3mg

Have you tried this recipe?

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Fall Panzanella Salad Recipe (2024)

Ingredients

For the Salad:

For the Dressing:

Instructions

Nutrition

FAQs

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