Top Rated Panzanella Salad Recipes

The panzanella (Italian-English cheat sheet translation: a salad with day-old bread, fresh veggies and light seasoning) includes fresh zucchini ribbons, lots of herbs and a light vinaigrette  dressing. Is your mouth watering already? Here's the recipe.
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Panzanella Salad
A classic Italian salad made with chopped tomatoes and chunks of stale bread. The bread soaks up the tomato juices and vinaigrette, softening over time. — Allison Beck
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Missy Wombat
Use up your old bread wih this tomato and cheese salad
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Chef mariajane
This classic Tuscan bread-tomato salad is traditionally served during the summer months. Walnut pieces add crunch and an earthy flavour to the mix.
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Anonymous
Ingredients: 3 cups sturdy (abt 1/2") bread cubes 6 medium ripe tomatoes - (abt 1 1/2 lbs) diced medium (plum or small heirlooms) 3 tablespoons red wine vinegar 1/3 cup extra-virgin olive oil 1 medium Kirby cucumber (pickling cucumber) quartered, ...
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lsurdin
Ingredients: 8 ounces cornbread, cut into cubes (about 2 cups) 1/2 cup halved cherry tomatoes 1/2 cup cubed fontina cheese 1/2 cup cubed cucumber 1/4 cup chopped fresh basil leaves 1/3 cup extra virgin olive oil 1 lemon, zested and juiced 1/2 ...
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veggiemom
This is a rustic, Italian salad made with day old, crusty bread, fresh tomatoes, and mozzarella cheese!
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Lori Welander, Richmond, Virginia, Southern Living MAY 2008
The leftover tomato mixture is delicious tossed with fresh cooked pasta.
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anon-4f42sspi4py0@base.google.com (Recipes at Runner's World)
In a small food processor or a jar with a tight-fitting lid, combine the broth, shallots, vinegars, parsley, oil and pepper. Process or shake the mixture until the ingredients are combined. In a large bowl, toss the arugula, red leaf lettuce, beans, ...
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RecipeTips.com
An Italian classic combining the great flavors of olive oil, tomatoes, and garlic.
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Juenessa
Capers will work in place of the olives, if you prefer. You really need to use ripe tomatoes so that the juices soak into the bread nicely.
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Nicolette Manescalchi, Minneapolis, Minnesota, Cooking Light AUGUST 2009
"This salad takes advantage of juicy summer tomatoes. The cucumber and olives add extra flavor and texture. I like to mash the minced garlic and salt together with a knife so they distribute evenly throughout the salad." —Nicolette Manescalchi, Minneapolis, Minn.
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