Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, panzanella. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Panzanella is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Panzanella is something that I have loved my whole life. They’re nice and they look fantastic.

In this Barefoot Contessa video, Ina Garten's panzanella salad is a terrific way to use up stale or leftover bread. I made Panzanella this week for a segment on a future Food Network episode, and I was reminded once again just how much I love and adore it. In a nutshell, Panzanella is tomato-bread salad.

To get started with this particular recipe, we have to first prepare a few components. You can cook panzanella using 18 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Panzanella:

1. Take ready-made garlic toast (about 3/4 in thick)
2. Make ready medium red bell pepper, de-seeded and chopped
3. Prepare English cucumber, de-seeded and chopped
4. Take baby tomatoes (I used 2 colour romanellas)
5. Make ready cherry tomatoes, halved
6. Prepare capers
7. Make ready shallot, finely chopped
8. Make ready fresh dill, chopped
9. Make ready fresh basil, chopped
10. Prepare Zest of 1 lemon
11. Get Zest of 1 orange
12. Take garlic, minced
13. Get white wine vinegar
14. Prepare extra virgin olive oil
15. Get dried oregano
16. Get sea salt
17. Prepare freshly cracked black pepper
18. Prepare Parmesan cheese

Unraveling the mysteries of home cooking through science. Use dried (not stale) bread and salted tomatoes to make the best version of this classic Italian bread salad. Panzanella is a great way to use up stale bread. It's made for warm summer days, when tomatoes are at their best.

Steps to make Panzanella:

1. Put a large nonstick pan on medium heat. Your garlic toast should already come pre-buttered, so just put it in the pan for a few minutes per side to toast it up. When they're crunchy and slightly scorched, remove them to cool.
2. Put the bell pepper, cucumber, tomatoes, capers, shallot, dill, basil and lemon and orange zest in a large mixing bowl.
3. Whisk together the garlic, vinegar, olive oil, oregano, salt and pepper. Pour the dressing into the bowl of veg. Cut the garlic toast into bite-sized pieces and add them as well. Toss everything together, then refrigerate 30 minutes to overnight. When serving, use a veggie peeler to top the salad with slivers of parmesan cheese.

Serve with something simple like a beef carpaccio. I always forget how amazing panzanella is, and then around this time every summer, I remember. This classic Italian salad seems somehow too simple — and too improbable — to be as good as it is. We're talking about a mix of day-old bread and juicy ripe tomatoes with whatever veggies might be in need of using, all tossed with a light vinaigrette. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl.

So that’s going to wrap this up with this special food panzanella recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!