#Panzanella Salad Romaine

[daily-deliciousness]

Fruits and charcuterie panzanella salad

[foodfuck]

grilled corn poblano panzanella

[mariacallous]

Top 5 salads. I’m talking elaborate, detailed explanations. Type of lettuce, toppings, dressing, everything. If you’re not a salad person, same with sandwiches. I love reading about your food 🙈

I am very terrible about making salads (because I just don’t want to bother with all of that very perishable food items that often) but I love to order them when I go out and have someone else assemble them for me, and have all kinds of food items I wouldn’t normally have.

In no particular order:

Beet salad - mixed heirloom beets (red and gold and so forth) roasted with salt and pepper and olive oil, with like a little mesclun mix or like radicchio and endive and arugula, some crumbled chevre, toasted almonds or pecans, and a vinaigrette of some sort. I think this is something that gets so overlooked and is so underappreciated.

Salad Olivier - I unironically like this. Diced potato mixed with like diced/cubed ham or chicken, with hard-boiled eggs, peas, carrots maybe pickles, and bound in flavored mayonnaise. Спасибо Pоссия

Waldorf salad - keep the celery and apples, 86 the grapes, and add chicken. Either pecans or walnuts.

Panzanella/fattoush, but without tomato - so basically onions (either raw but steeped/left to sit in red wine or balsamic vinegar or lemon juice or fried/sauteed/sweated/roasted) tossed with stale or less-than-fresh bread (or just croutons, or pita chips, or whatever is available) and olive oil, salt, and pepper. Maybe some sauteed zucchini, or marinated mushrooms.

Which brings me to the antipasto salad - marinated mushrooms, chunks of salami, olives, red onions, marinated artichokes, mozzarella, parmesan, and either a green like romaine or noodles, tossed in a simple vinaigrette.

[mythousandtimes]

Panzanella Salad on Romaine

[dr-archeville]

Salad - Basics with Babish [source]

This week on Basics, we're taking a look at salad.  Salad can be a robust, radiant, and reliable side dish or main course.  I'll show you how to make caesar salad, panzanella, and a wedge salad.

Ingredients & Grocery List: + Panzanella: Ciabatta, cut into bite sized pieces Olive oil Black pepper and kosher salt 1 cup cherry tomatoes, halved 1 medium cucumber, cut into bite sized pieces Half red onion, cut into bite sized pieces 6 small balls mozzarella, halved (ciliengini) Handful of fresh basil, julienned (plus additional for garnish) White wine vinegar Lemons, juiced Dijon mustard 1 small shallot 1 clove garlic

+ Wedge Salad: 4 slices bacon, fried crisp 3-4 Tbsp buttermilk 1-2 Tbsp sour cream 1/4 cup full-fat mayo 2 tsp white wine vinegar 1-2 cloves grated garlic Black pepper and kosher salt High quality blue cheese, crumbled (to taste) 1 head iceberg lettuce Chives, chopped Cherry tomatoes, halved

+ Caesar Salad: 1 egg 1 bunch romaine lettuce, cut into bite sized pieces and washed Ciabatta, cut into bite sized pieces Olive oil Black pepper and kosher salt Garlic powder 1 clove garlic 1 ounce freshly grated parmesan cheese (plus more for garnish) Half a lemon, juiced 2 Tbsp Worcestershire sauce 2 tsp dijon mustard

Special Equipment: Salad tossers (optional) Mortar and pestle 

VEGETABLES

[manxfile84-blog]

Strawberry Lime Chopped Salad

This Summer Chopped Salad is tossed with a creamy strawberry lime salad dressing that might just be the best salad dressing I’ve made.  If you like chopped salads then you’ll love this one, loaded with avocado, mango, peppers and more.  Every bite is bursting with so much flavor.

I’ve said it before and I’ll say it again, every season needs its own salad. With new fruits and veggies ripe I was ready to switch things up.  For fall it was this salad with figs, cranberries, chunks of apple and I often topped it with pulled pork.  During the winter months I’m making this Panzanella Salad with grapefruit and fennel or just topping some greens with roasted root veggies.  But Summer… ohh there’s so much goodness to enjoy in a salad during the warm months.  This salad has it all… fruit, veggies, crunchy lettuce and the perfect creamy dressing to top it all off.  This will for sure be my go-to salad for gatherings this season.

The best part about this salad is that it was a pure accident. I was in a hurry getting ready to go to a gathering of friends, while also tending to my kids and though I had plans of what the salad would be like it turned out totally different.  I was planning on a Mexican Salad with black beans, fresh, corn and strawberries (instead of tomatoes), then a cilantro lime dressing.  In the chaos of getting ready I forgot the beans, and didn’t have time to slice up all of the strawberries so I decided to throw them into the dressing.  Well, I totally lucked out because it turned out way better than my original idea.

This salad has all the best of summer in one big bowl!  I have a feeling I’ll be making this over and over this season!  For more recipes to enjoy right now, check out all of the lovely seasonally fresh ideas below.  I’m always so blow away by the ideas this group of my friends comes up with. And I look forward to seeing what you come up with too.  Check out my seasonal guide and use the hashtag #eatseasonal to share what fresh foods you’re enjoying this Summer!

Chunky Citrus Guacamole by Foodie Crush

Cherry Rolls by Kitchen Confidante

Pimento Cheese Spread with Pickled Green Garlic, Radishes, and Rhubarb by Food for My Family

French Green Lentil and Quinoa Salad by Letty’s Kitchen

Simply Strawberry Pie by Joy Food Sunshine

Greek Three Bean Salad by Flavor the Moments

Strawberry Lime Chopped Salad by Vintage Mixer

Cherry-Rhubarb Pie Bars by Floating Kitchen

Roasted Strawberry Yogurt Pops by Completely Delicious

Rhubarb & Orange Frangipane Galette by Simple Bites

Minty Sweet Pea Hummus by She Likes Food

A Summer Salad with loads of chopped fruits and veggies topped with a strawberry lime dressing.

Course: Salad

Cuisine: American, vegetarian

Author: Becky

Strawberry Lime Salad Dressing

6 ounces fresh strawberries, stems removed

1 tablespoon Greek yogurt

2 tablespoons avocado oil, or olive oil

2 limes juice and zest

2 tablespoons cilantro

1/4 teaspoon salt

4-6 grinds freshly ground pepper

Salad

1 red bell pepper chopped

1 mango chopped

1 fresh corn cobb kernels removed

1/2 cup jicima* chopped (1/4 whole jicima)

1/4 red onion sliced thin

1 avocado chopped

1/2 cup strawberries stems removed and slices

1 head romaine lettuce chopped

For the salad dressing

In a blender, mix together all of the salad dressing ingredients except the cilantro.  Once all combined add in the cilantro and blend for just a few extra seconds.

For the salad

Prep all of the fruit and veggies (chop, slice etc). Toss with the strawberry lime dressing (I usually use about 3/4 of the dressing mixture and save the rest for a salad later in the week). Serve immediately with extra strawberries on top. 

Jicima is a crunchy root vegetable most commonly eaten raw.  Its slightly sweet and adds a fun texture to any salad.  Remove the brown skin and slice up the white interior into strips then small cubes. You can find jicima in the produce section of most grocery stores. 

More Summer Salads to enjoy:

Peach and Prosciutto Salad

Greek Pasta Salad

Farm Salad with Goat Cheese Croutons

Used in this recipe:

Weck Jars for storing salad dressing

Source: https://www.thevintagemixer.com/strawberry-lime-chopped-salad/

[vegancookbooks0]

Greek Fattoush Salad

The best of both worlds! Two Mediterranean salads, Greek and fattoush, come together in this refreshing (and easy!) recipe.

Bread in Salads

Bread in salads. It’s an idea that can take some time to embrace. I mean, there are croutons, sure. But croutons are hard and crunchy—soggy doesn’t happen with croutons. “Soggy,” however, might be one of the first words that that comes to mind when hearing the phrase “bread salad.”

For me, once I discovered panzanella, an Italian bread salad, there was no going back. Toasted cubes of bread tossed with veggies and a vinaigrette—with just enough crunch to satisfy and just enough give to soak up some delicious dressing? Not to be all melodramatic, but the first bite is a bit of a transcendent experience.

It wasn’t long after panzanella and I became BFFs that a Lebanese friend introduced me to fattoush. Instead of rustic cubes of bread and fresh strips of basil, with fattoush you’ve got toasted pitas and sumac. Both bread salads are usually also comprised of greens and lots of other veggies (cucumber and tomatoes are biggies), and then it’s all tossed with a vinaigrette-style dressing.

Making the Salad

Bread salads are an excellent way to use up, say, those two remaining lone pitas going stale at the bottom of the bag, or those last few slices of day-old bread. No slice left behind!

I took some liberties when creating this salad—authentic fattoush this is not! This is a mash-up of your typical Horiatiki-style Greek salad and traditional fattoush. From the Greek salad side, we’ve got thinly sliced red onions; bite-sized chunks of cucumber, bell pepper, and tomatoes; and a generous dose of kalamata olives and feta—plus, a garlicky oregano-laced vinaigrette. Toasted pitas—tossed in olive oil to help them retain some crunchiness once the dressing hits them—and crunchy romaine lettuce are a nod to the fattoush side of the equation.

Together as one, they make up a colorful, refreshing summer salad that delivers a mega dose of Mediterranean deliciousness. Sog, schmog: just bring on the bread salad!

Photos by Lindsey Johnson

Print

Greek Fattoush Salad

The best of both worlds! Two Mediterranean salads, Greek and fattoush, come together in this refreshing (and easy!) recipe.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4-6 servings

Ingredients

For the salad:

2 whole wheat pitas or flatbread rounds (white works fine, too)

2 tbsp olive oil

1/4 tsp kosher salt

4 cups romaine lettuce, chopped

1 medium cucumber, peeled, quartered, and sliced

1 yellow bell pepper, cut into 3/4-inch chunks

1/2 pint (1 cup) cherry tomatoes, halved

1/2 small red onion, thinly sliced

1/2 cup flat Italian parsley leaves

1/2 cup Kalamata olives, halved

3/4 cup feta cheese, crumbled

For the dressing:

1/3 cup olive oil

2 tbsp red wine vinegar

1 small clove garlic, minced

1/2 tsp dried oregano

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

Instructions

Preheat oven to 350°F.

Cut the pitas in half and place them on a baking sheet. Bake, turning once, until golden brown and toasted, 10–15 minutes. Let cool.

Break or cut the toasted pitas into bite-size (1-inch) pieces. Add them to a medium bowl and drizzle 2 tablespoons of olive oil over the bread. Toss to coat. Sprinkle with kosher salt and toss again to distribute. Set aside.

To a large bowl, add the lettuce, cucumber, bell pepper, tomatoes, onion, parsley, and olives. Toss.

Make the vinaigrette. To a small bowl, add the 1/3 cup olive oil, vinegar, garlic, oregano, salt, and pepper. Whisk until blended.

Add the pita bread pieces and the feta to the salad. Drizzle the vinaigrette over the top. Toss gently to combine. Serve immediately.

This recipe was originally published on 30 June 2014.

About Kare Raye

Kare is a home cook, vegetarian, and mom who coexists with her otherwise carnivorous clan. Her blog, Kitchen Treaty, helps mixed-diet families keep the peace.

from http://easyveganrecipes.info/greek-fattoush-salad/?utm_source=rss&utm_medium=rss&utm_campaign=greek-fattoush-salad from http://easyveganbreakfasts.blogspot.com/2020/06/greek-fattoush-salad.html

[easyveganbreakfasts]

Greek Fattoush Salad

The best of both worlds! Two Mediterranean salads, Greek and fattoush, come together in this refreshing (and easy!) recipe.

Bread in Salads

Bread in salads. It’s an idea that can take some time to embrace. I mean, there are croutons, sure. But croutons are hard and crunchy—soggy doesn’t happen with croutons. “Soggy,” however, might be one of the first words that that comes to mind when hearing the phrase “bread salad.”

For me, once I discovered panzanella, an Italian bread salad, there was no going back. Toasted cubes of bread tossed with veggies and a vinaigrette—with just enough crunch to satisfy and just enough give to soak up some delicious dressing? Not to be all melodramatic, but the first bite is a bit of a transcendent experience.

It wasn’t long after panzanella and I became BFFs that a Lebanese friend introduced me to fattoush. Instead of rustic cubes of bread and fresh strips of basil, with fattoush you’ve got toasted pitas and sumac. Both bread salads are usually also comprised of greens and lots of other veggies (cucumber and tomatoes are biggies), and then it’s all tossed with a vinaigrette-style dressing.

Making the Salad

Bread salads are an excellent way to use up, say, those two remaining lone pitas going stale at the bottom of the bag, or those last few slices of day-old bread. No slice left behind!

I took some liberties when creating this salad—authentic fattoush this is not! This is a mash-up of your typical Horiatiki-style Greek salad and traditional fattoush. From the Greek salad side, we’ve got thinly sliced red onions; bite-sized chunks of cucumber, bell pepper, and tomatoes; and a generous dose of kalamata olives and feta—plus, a garlicky oregano-laced vinaigrette. Toasted pitas—tossed in olive oil to help them retain some crunchiness once the dressing hits them—and crunchy romaine lettuce are a nod to the fattoush side of the equation.

Together as one, they make up a colorful, refreshing summer salad that delivers a mega dose of Mediterranean deliciousness. Sog, schmog: just bring on the bread salad!

Photos by Lindsey Johnson

Print

Greek Fattoush Salad

The best of both worlds! Two Mediterranean salads, Greek and fattoush, come together in this refreshing (and easy!) recipe.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4-6 servings

Ingredients

For the salad:

2 whole wheat pitas or flatbread rounds (white works fine, too)

2 tbsp olive oil

1/4 tsp kosher salt

4 cups romaine lettuce, chopped

1 medium cucumber, peeled, quartered, and sliced

1 yellow bell pepper, cut into 3/4-inch chunks

1/2 pint (1 cup) cherry tomatoes, halved

1/2 small red onion, thinly sliced

1/2 cup flat Italian parsley leaves

1/2 cup Kalamata olives, halved

3/4 cup feta cheese, crumbled

For the dressing:

1/3 cup olive oil

2 tbsp red wine vinegar

1 small clove garlic, minced

1/2 tsp dried oregano

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

Instructions

Preheat oven to 350°F.

Cut the pitas in half and place them on a baking sheet. Bake, turning once, until golden brown and toasted, 10–15 minutes. Let cool.

Break or cut the toasted pitas into bite-size (1-inch) pieces. Add them to a medium bowl and drizzle 2 tablespoons of olive oil over the bread. Toss to coat. Sprinkle with kosher salt and toss again to distribute. Set aside.

To a large bowl, add the lettuce, cucumber, bell pepper, tomatoes, onion, parsley, and olives. Toss.

Make the vinaigrette. To a small bowl, add the 1/3 cup olive oil, vinegar, garlic, oregano, salt, and pepper. Whisk until blended.

Add the pita bread pieces and the feta to the salad. Drizzle the vinaigrette over the top. Toss gently to combine. Serve immediately.

This recipe was originally published on 30 June 2014.

About Kare Raye

Kare is a home cook, vegetarian, and mom who coexists with her otherwise carnivorous clan. Her blog, Kitchen Treaty, helps mixed-diet families keep the peace.

from http://easyveganrecipes.info/greek-fattoush-salad/?utm_source=rss&utm_medium=rss&utm_campaign=greek-fattoush-salad

[cookingawe]

Easy Panzanella Salad - Spend With Pennies

New Post has been published on https://cookingawe.com/easy-panzanella-salad-spend-with-pennies/

Easy Panzanella Salad - Spend With Pennies

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Panzanella Salad is the perfect meal on sweltering summer days. Tangy, light, and bursting with fresh herbal tones, this salad is loaded with summer veggies, creamy mozzarella, and ciabatta bread all tossed in a delicious balsamic vinaigrette.

This bread salad is a great appetizer, a beautiful fresh lunch dish or the perfect side dish next to practically any of your favorite grilling recipes!

A Perfect Tuscan Bread Salad

I love the flavors in a good fresh Italian Salad. I often combine the same flavors with pasta to create a crowd pleasing Italian Pasta Salad for bbqs and potlucks or bread to enjoy the perfect Panzanella Salad!

What is Panzanella? Panzanella is a Tuscan bread salad, usually dressed with a balsamic and olive oil vinaigrette. Traditionally, it was made with cubes of stale bread.

Panzanella Ingredients

Bread: I use a fresh loaf of ciabatta bread torn into pieces and oven dried. You can use leftover bread loaves or even homemade croutons, if that’s what you have on hand.

Veggies: Juicy ripe tomatoes (cherry or grape tomatoes are best), crisp cucumbers, plenty of fresh basil and oregano.

Bold Flavors: creamy mozzarella cheese, and red onions & olives.

Dressing: A simple mixture of balsamic and olive oil is all you need. You can use flavored oils, balsamic glaze, or even red wine vinegar.

Additional Options: Capers, sliced radishes or shredded romaine are great options.

How to Make Panzanella

This panzanella salad recipe is super simple to prepare. I try to choose a variety of colors of tomatoes, you can get them at most supermarkets. Just follow these steps for this delightful summer salad:

Tear ciabatta bread into bite sized pieces and toss with olive oil to coat, then bake until slightly dried.

In a separate bowl or decanter, prepare the dressing by mixing balsamic vinegar with olive oil

Place all the salad ingredients in a bowl and drizzle with dressing. Gently toss.

Try a Greek Version: For this variation, use crumbled feta cheese instead of mozzarella, add in bell peppers and use red wine vinegar instead of balsamic.

What to Serve with Panzanella

Panzanella bread salad is perfect for picnics or dining al fresco. Try pairing it with sausage and peppers or serve it with any marinated and flame-roasted meat, such as grilled chicken breasts or beef kabobs.

Why stop there! There are so many delicious things to grill this summer. Try some zesty grilled pork chops or this juicy grilled honey mustard chicken!

Side Salads Perfect for Summer:

Panzanella Salad

Cook Time 10 minutes

Total Time 35 minutes

A tangy and light classic bread salad bursting with fresh herbal flavors!

6 cups ciabatta bread torn into pieces

1/4 cup olive oil

salt and pepper to taste

1 lb tomatoes

1/4 red onion thinly sliced

2 tablespoons fresh herbs basil, oregano and/or parsley

1 cup fresh mozzarella cocktail sized

1 cup cucumbers sliced

1/2 cup kalamata olives pitted

Dressing

1/4 cup olive oil

2 tablespoons balsamic vinegar or white balsamic vinegar

salt & pepper

Follow Spend with Pennies on Pinterest

Preheat oven to 375°F.

Place bread in a large bowl and toss with olive oil, salt & pepper.

Bake until lightly browned and dried, 10-12 minutes. Cool.

Whisk together 1/4 cup of olive oil and balsamic vinegar.

Place all salad ingredients in a large bowl and drizzle with dressing.

Gently toss and let sit 15 minutes tossing occasionally.

Top with herbs and fresh pepper. Serve.

Nutrition Information

Calories: 253, Fat: 19g, Saturated Fat: 4g, Cholesterol: 11mg, Sodium: 327mg, Potassium: 197mg, Carbohydrates: 15g, Fiber: 2g, Sugar: 3g, Protein: 6g, Vitamin A: 12.2%, Vitamin C: 10.6%, Calcium: 9%, Iron: 3.6%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

REPIN this Delicious Salad

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[kalimoni]

Panzanella

Generations of Italians have put day-old bread to good use with this inspired bread salad. Use end-of-season heirloom tomatoes in a variety of hues for a stunning effect.

Ingredients

3 cups Italian bread cubes

2 tablespoons olive oil

1 ½ cups coarsely chopped tomatoes (3 medium)

½ small red onion, cut into thin wedges and separated

¼ cup snipped fresh basil or Italian (flat-leaf) parsley

2 tablespoons red or white wine vinegar

2 tablespoons olive oil

2cloves garlic, minced

¼ teaspoon salt

¼ teaspoon ground black pepper

4 cups torn or chopped romaine lettuce

Buy Ingredients on our website KalimoniGreens.com

Directions

1. Preheat oven to 450 degrees F. Place bread cubes in a shallow baking pan. Drizzle with 2 tablespoons oil; toss gently to coat. Bake about 6 minutes or until toasted, stirring once or twice. Cool.

2. In a large bowl combine bread cubes, tomatoes, onion, and basil. Set aside.

3. For dressing, in a screw-top jar combine vinegar, oil, garlic, salt, and pepper. Cover and shake well. Pour dressing over bread mixture; toss gently to coat.

4. Let stand for 15 minutes to allow the flavors to blend. Serve bread mixture over lettuce.

TIP: To save time, substitute 1/4 to 1/3 cup bottled Italian salad dressing for the homemade dressing.

[foursprout-blog]

The Best Foods to Meal-Prep When It's Too Hot to Cook

New Post has been published on http://foursprout.com/health/the-best-foods-to-meal-prep-when-its-too-hot-to-cook/

The Best Foods to Meal-Prep When It's Too Hot to Cook

Starting the meal-prep process can be daunting. Add to that 90-degree weather, humidity only a swamp creature should have to endure, and the fact that you’d much rather be by the beach than by the oven… and let’s face it, there’s no way you’re stepping into the kitchen—with the exception of sticking your face in the freezer to cool off.

But before you crank the AC and retreat to your happy place (a.k.a. takeout), know that you can still meal-prep without firing up the stove. We’ve gathered the best foods for a no-cook guide to meal-prep that won’t make you break a sweat—no matter the heat (or the nerves).

Rotisserie Chicken