Panzanella II

Vegan Panzanella II Recipe with Red Bell Peppers and Plum Tomatoes

Region / culture: France, Italy | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegan diet

Introduction

Panzanella II is a classic Italian bread salad that is perfect for summer. This refreshing and flavorful dish is made with ripe tomatoes, roasted red peppers, olives, and crusty bread, all tossed in a tangy vinaigrette. It's a great way to use up stale bread and enjoy the bounty of summer produce.

History

Panzanella is a traditional Italian dish that dates back to the 16th century. Originally a peasant dish, panzanella was created as a way to use up stale bread and make a satisfying meal out of simple ingredients. Over the years, the recipe has evolved to include a variety of fresh vegetables and herbs, making it a popular summer salad.

Ingredients

3 red bell peppers
12 oz (340 g) ripe plum tomatoes
3 tbsp olive oil
3 tbsp white wine vinegar
2 large cloves garlic, peeled and chopped
1 cup stale Italian, French or other type of rustic bread
0.5 cup brine cured black olives, pitted and halved
3 tbsp shredded arugula or basil

How to prepare

Roast the red peppers

Cut the red peppers into quarters and remove the stem, seeds, and membranes.
Line a baking sheet with foil.
Place the peppers on the foil, skin side up, and press each segment to lie flat on the sheet.
Bake in the oven at 425ºF for 20 minutes or until the skin is blackened and blistered.
Remove the peppers from the oven and place them in a paper bag.
Close the bag and let it cool for 10 minutes.
When the peppers are cool enough to handle, remove and discard the skins.
Slice the peppers and set them aside.

Salad

In a medium-sized bowl, whisk together the olive oil, white wine vinegar, garlic, salt, and pepper.
Quarter the tomatoes.
Place a sieve over the bowl of vinaigrette mixture from step two and, using a spoon, scoop the seeds and pulp from the tomatoes into the sieve.
Press the pulp with the back of the spoon to squeeze out the tomato juice into the vinaigrette, then discard the seeds and pulp.
Place the quartered tomatoes into a large bowl and add the sweet peppers.
Pull apart the bread into bite-sized pieces and add them to the bowl.
Add the olives, arugula, and vinaigrette, then toss to coat and serve.

Variations

Add grilled chicken or shrimp for a protein boost.
Swap out the red peppers for roasted eggplant or zucchini.
Use different types of bread, such as sourdough or whole wheat, for a unique flavor.

Cooking Tips & Tricks

Make sure to use ripe tomatoes for the best flavor.

- Roasting the red peppers adds a smoky depth to the salad.

- Let the bread soak up the vinaigrette for at least 30 minutes before serving to allow the flavors to meld.

- Feel free to customize the salad with your favorite vegetables and herbs.

Serving Suggestions

Panzanella II is perfect as a light lunch or as a side dish for grilled meats or seafood. Serve it alongside a glass of chilled white wine for a refreshing summer meal.

Cooking Techniques

Roasting the red peppers adds a smoky flavor to the salad.

- Soaking the bread in the vinaigrette helps to soften it and infuse it with flavor.

Ingredient Substitutions

Use cherry tomatoes instead of plum tomatoes.

- Substitute kalamata olives for black olives.

- Use balsamic vinegar instead of white wine vinegar for a sweeter flavor.

Make Ahead Tips

Panzanella II can be made ahead of time and stored in the refrigerator for up to 24 hours. Just wait to add the bread until right before serving to prevent it from getting soggy.

Presentation Ideas

Serve Panzanella II in a large bowl or on a platter garnished with fresh basil leaves for a beautiful presentation. You can also sprinkle some crumbled feta cheese on top for added flavor.

Pairing Recommendations

Panzanella II pairs well with grilled meats, seafood, or a simple pasta dish. It also goes well with a glass of crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply let the salad come to room temperature or enjoy it cold.

Nutrition Information

Calories per serving

Calories: 280

Carbohydrates

Total Carbohydrates: 32g

Dietary Fiber: 4g

Sugar: 6g

Fats

Total Fat: 14g

Saturated Fat: 2g

Trans Fat: 0g

Proteins

Protein: 5g

Vitamins and minerals

Vitamin A: 25%

Vitamin C: 120%

Calcium: 6%

Iron: 10%

Alergens

Contains gluten from bread

Summary

Panzanella II is a healthy and nutritious salad that is high in vitamins A and C. It is a good source of fiber and protein, making it a satisfying and filling meal.

Summary

Panzanella II is a delicious and healthy salad that is perfect for summer. With its vibrant colors and fresh flavors, it's sure to be a hit at your next gathering. Enjoy this classic Italian dish as a light meal or side dish and savor the taste of summer produce.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day and I was strolling through the local farmer's market, admiring the vibrant colors of the fresh produce that surrounded me. As I passed by a stand selling ripe tomatoes, fragrant basil, and crusty bread, a kind elderly woman approached me and handed me a recipe card.

"Try this recipe for Panzanella II," she said with a smile. "It's a traditional Italian bread salad that is perfect for using up leftover bread and tomatoes. It's simple, yet bursting with flavor."

Intrigued by her description, I thanked her and took the recipe card home with me. That evening, I gathered the ingredients and set to work in the kitchen, following the instructions carefully. As the salad came together, I was struck by the beauty of its simplicity. The juicy tomatoes, fragrant basil, and crunchy bread all combined to create a dish that was both rustic and elegant.

As I took my first bite of the Panzanella II, I was transported to the sun-drenched hills of Tuscany. The flavors danced on my tongue, bright and refreshing. I knew that this recipe would become a staple in my kitchen, a go-to dish for summer gatherings and impromptu picnics.

Over the years, I have made the Panzanella II countless times, tweaking the recipe here and there to suit my taste. Sometimes I add a handful of olives for a briny kick, or toss in some grilled vegetables for extra depth of flavor. Each time I make it, I am reminded of that fateful day at the farmer's market, when a stranger's kindness led me to discover a new favorite recipe.

As I pass on this recipe to you, my dear grandchild, I hope that you will find as much joy in making and sharing it as I have. May it bring a taste of Italy to your table and warm memories to your heart.

With love,

Grandma

Panzanella II Recipe:

Ingredients:

- 1 loaf of crusty bread, preferably day-old

- 4 ripe tomatoes, diced

- 1 small red onion, thinly sliced

- 1 cucumber, diced

- 1/4 cup of fresh basil leaves, torn

- 1/4 cup of red wine vinegar

- 1/2 cup of extra virgin olive oil

- Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F. Cut the bread into bite-sized cubes and spread them out on a baking sheet. Toast in the oven for 10-15 minutes, or until the bread is golden and crispy.

2. In a large bowl, combine the tomatoes, red onion, cucumber, and basil.

3. In a small bowl, whisk together the red wine vinegar and olive oil. Season with salt and pepper to taste.

4. Pour the dressing over the vegetables and toss to combine.

5. Add the toasted bread cubes to the salad and mix well.

6. Let the salad sit for at least 30 minutes before serving, to allow the flavors to meld together.

7. Enjoy your Panzanella II with a glass of chilled white wine and good company. Buon appetito!