Panzanella Salad Recipe (2024)

FAQs

What are the ingredients in a panzanella salad? ›

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.

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.

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.

The name is believed to be a portmanteau of "pane", Italian for 'bread', and "zanella", a deep plate in which it is served.

ADD A MIX OF COLORFUL NON-STARCHY VEGETABLES.

Throw in some orange veggies such as carrots which are rich in contain beta carotene and add tomatoes which contain lycopene. Other great options are vitamin C-rich yellow and red peppers, broccoli, cucumbers, and mushrooms.

Cherry tomatoes are small, round tomatoes that are perfect for snacking and salads. As their namesake suggests, they are about the same size and shape as a cherry. Most cherry tomatoes are red, but they do come in other colors like yellow and orange.

Salad on its own isn't easily filling and is quickly digested. Its normally served with bread as bread is cheap(much cheaper than salad ingredients in some places) and also filling and is also digested more slowly than salad so if you eat it with salad you will not be hungry a few minutes later.

Food historians tell us salads (generally defined as mixed greens with dressing) were enjoyed by ancient Romans and Greeks. As time progressed, salads became more complicated. Recipes varied according to place and time. Dinner salads, as we know them today, were popular with Renaissance folks.

Why is it called Israeli salad? ›

It was adopted by Jewish immigrants to the Levant in the late 19th century, who found the locally grown Kirby cucumbers and tomatoes in popular local salad. It was popularized in the kibbutzim, where the Jewish farmers had local fresh produce at hand. The name Israeli Salad is used mainly outside of Israel.

Its name in Greek is “Horiatiki” => Village salad, but Greek villages are not its birthplace. The story has it that our national salad was invented by restaurant owners in Athens who wanted to charge customers more during the rise of tourism in Greece.

What to Serve with Panzanella. Thanks to the hearty bread and mozzarella, this panzanella salad is a great lunch or light dinner on its own. If you're looking for something to pair with it, I recommend grilled eggplant or zucchini to round out the meal. It would also go nicely with any protein you like.

Ingredients: Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Expeller Pressed Canola Oil and Extra Virgin Olive Oil, Sea Salt.

Bound salad: ingredients such as meat, poultry, fish, egg, or starch such as potato, pasta, or rice and bound with mayo. Vegetable salad: cooked and/or raw vegetables (coleslaw); can be bound with mayo or mixed with vinegar/oil dressing.

Top the greens with 1 medium cucumber, 4 ounces of cherry tomatoes, 1 shallot, 3 ounces crumbled blue cheese, 8 ounces of cooked chicken breast, 6 slices cooked bacon, 2 large hard-cooked eggs, and 1 diced avocado.

Bound Salad

Bound salads are held together with a binding agent like mayonnaise or a thick dressing. They look a bit different than traditional composed or tossed salads, as vegetables aren't a requirement.

Common raw vegetables (in the culinary sense) used in a salad include cucumbers, peppers, tomatoes, onions, carrots, celery, radishes, mushrooms, avocado, olives, artichoke hearts, heart of palm, watercress, parsley, garden beets, and green beans. Nuts, berries, seeds, lentils, and flowers are less common components.