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Roast Chicken With Asparagus Panzanella

Serious Eats Daniel Gritzer 2 comments

Making panzanella— the classic Tuscan tomato-and-bread salad—without tomatoes is tricky, because you need all those juices to soften the stale bread. The trick is to find other ways to make the dish as flavor-packed and moist as possible. Here's our method with asparagus, cucumbers, and red onions, served alongside roast chicken. More

Panzanella with Artichokes, Black Olives, and Capers

Serious Eats Deborah Mele 5 comments

As we move into the heart of summer and plump, juicy tomatoes begin to ripen on the vine, I start to crave panzanella. The simple, rustic salad from central Italy is made with stale bread and ripe tomatoes, epitomizing the classic Italian tradition of using leftover ingredients to create an amazing dish. More

Roasted Chicken With Tomato-Mint Panzanella

Serious Eats Jennifer Olvera Post a comment

Roast chicken is prepared with tomato-mint panzanella salad. More

Yellow Bell Pepper Panzanella from 'Family Table'

Serious Eats Kate Williams 1 comment

There's nothing like the first bite of a sweet-tart, chewy-crunchy, tomato-rich panzanella in the middle of the summer--except of course that moment when you realize that bread salads can be made sans tomato, all months of the year. After all, the beauty of panzanella is that you get to eat tons of bread and still call it a "healthy" salad, right? The Yellow Bell Pepper Panzanella in Michael Romano and Karen Stabiner's Family Table is a prime example of the form. Made mostly of caramelized onions and bell peppers, this panzanella has all of the vibrancy of the original without running the risk of eating a mealy tomato. Capers and a generous amount of torn basil are key to perking up the rich sweetness of the vegetables. More

Seared Panzanella Chicken from 'Portland, Oregon Chef's Table'

Serious Eats Kate Williams 1 comment

Roost's Seared Panzanella Chicken stood out amongst the rest of the poultry recipes in Portland, Oregon Chef's Table for its rustic restraint. The chicken is simply seared skin-side down and finished in the oven. The panzanella component is no more than caramelized garlic, oil-cured olives, toasted bread, parsley, and chicken jus. Each plate is finished with a whiff of arugula salad and a drizzle of extra jus. Nothing more, nothing less. More

Grilled Cheese Curd Panzanella

Serious Eats Nick Kindelsperger 3 comments

If any one dish symbolizes the glory and versatility of summer tomatoes, I'd place my vote with panzanella. The Italian classic needs nothing more than some stale bread, a few pantry staples, and a load of tomatoes to make an incredible dish, even if it's not much of a meal. But could it stand up on its own? I looked to cheese curds for the answer. More

Summer Fruit Panzanella

Serious Eats Carrie Vasios Mullins 4 comments

In this breakfast version of panzanella, croissants are toasted with cinnamon sugar and combined with a variety of fresh summer fruit. More

Grilled Asparagus, Zucchini, and Bread Salad with Olive-Caper Dressing

Serious Eats J. Kenji López-Alt 2 comments

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at... More

Grilled Panzanella Salad

Serious Eats J. Kenji López-Alt 1 comment

Note: Use extremely ripe tomatoes, preferably ones that are beginning to split open. Salad is best eaten within one hour of composing.... More

Dinner Tonight: Bread Salad with Speck, Parmesan, and Poached Egg

Serious Eats Blake Royer 3 comments

Making this salad should have had me seriously craving produce at its summertime peak—especially juicy tomatoes, which are the main event in panzanella, an Italian bread salad. This recipe is kind of a riff on panzanella, yet it was so... More

Cook the Book: Grilled Tomato Bread Salad

Serious Eats Grace Kang Post a comment

From the Pickup Sticks (aka stuff on sticks) category in Ten comes a grilled tomato bread salad great for a warm, sunny day. Essentially panzanella grilled on a stick, it's a nice alternative to the typical meatfest buffet at barbecues.... More

Dinner Tonight: Summer Panzanella

Serious Eats Nick Kindelsperger 6 comments

With a concept as simple as bread and tomatoes, a recipe seems almost worthless. But this one from Saveur stands out, if only for the garlic-infused bread. It's not an overwhelming stale garlic bread flavor—just a hint that perfumes this... More

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