Panzanella with Pandesal Recipe (2024)

FAQs

What are the ingredients in panzanella? ›

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

It's also a great starter to a fun Italian menu with anything including sundried tomato pasta, eggplant parmesan, chicken pesto, or Fish of your choice. Panzanella can also be the perfect summer salad for your next BBQ with things like chicken kabobs, lamb burgers, or grilled shrimp.

Pandesal, also known as Pan de sal (Spanish: pan de sal, lit. "salt bread") is a staple bread roll in the Philippines commonly eaten for breakfast. It is made of flour, yeast, sugar, oil, and salt.

Filipino pandesal, which means salt bread in Spanish, is reminiscent of the American-style dinner roll but it leans more sweet than savory, with a pillowy interior and a golden, sandy exterior dusted with breadcrumbs.

Meaning of panzanella in English

an Italian salad made with stale (= not fresh) bread in oil and tomatoes, and often other vegetables: Stale bread can be used in panzanella, a Tuscan bread salad.

The story behind “bread salad”

Can you believe panzanella predates tomatoes in Italy? It's true. In fact, the first written record of an early version of panzanella (called “pan lavato,” meaning “washed bread”) came from writer Boccaccio in the fourteenth century.

Baby Tomatoes: Cherry, Grape, and co*cktail

Easily halved, cherry tomatoes are ideal for all sorts of salads, especially pasta salads. They aren't only enjoyed raw, however. Because they're so juicy, cherry tomatoes make a delicious a sauce, like in our Shrimp and Burst Cherry Tomato Pasta.

HEALTH BENEFITS OF PAN DE SAL: Pan de sal has 4 grams of protein, 25 grams of carbohydrates, 1 gram fiber, and 3 grams of fat. Pandesal also has iron, which is necessary for developing hemoglobin, for carrying oxygen in the blood. This is helpful for people with anemia and pregnant women.

Why is pandesal so good? ›

Pandesal is the most popular bread in the Philippines for a good reason! With a golden, crumb-coated exterior, slightly sweet taste, and soft, fluffy texture, this Filipino-style bread roll is delicious on its own or with your choice of filling. Perfect for breakfast or as a snack!

Why is the crust on my pandesal so hard? Your bread should be fluffy on the inside and slightly crusty on the outside, but the crust should not be rock hard. If your crust is too hard, it could be the result of under kneading your bread. Make sure your dough is completely smooth after kneading.

I love to pair hot pandesal with butter. No need to wait to cool. Pandesal are best while they're hot, either spread with star margarine, dairy cream butter, peanut butter, cheese, coco jam, mayo, Nutella or even condensed milk.. then dunk it in coffee...... oh my, sooooo good..

A freshly baked pandesal is great on its own, but Filipinos most commonly eat it dipped in coffee or hot chocolate, filled with breakfast staples like Spam and eggs, or topped with rich spreads like peanut butter, coconut jam, or kesong puti (fresh farmer's cheese).

Pandesal is the most popular style of bread in the Philippines. The name comes from the Spanish word meaning “salt bread" and it originated during the 16th century era of Spanish colonization in the Philippines. Pandesal is known for its pillowy texture and signature breadcrumbs on top.

Also called durum flour, semolina is a fine-textured flour made from durum wheat (used to make dried pasta). It has a nutty undertone and gives the bread a welcomed golden hue.

Fairy bread, which can be traced back to Australia and New Zealand, is simply sliced white bread spread with butter and covered with multi-colored round "hundreds and thousands," the Australian term for sprinkles. It is then typically cut into triangles.

Greek bread typically consists of ingredients such as flour, water, salt, yeast and olive oil. It can be prepared in a variety of ways including making it into flatbreads, or baking it in the oven to create loaves. Greek bread is often used for dipping sauces and spreads like tzatziki.

Panzanella (Italian: [pantsaˈnɛlla]) or panmolle ( Italian: [pamˈmɔlle]) is a Tuscan and Umbrian chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer.