Panzanella is a very simple, moist and fresh bread salad from Tuscany. It’s a great summer recipe because you don’t have to turn on the oven. Crunchiness comes from the cucumbers, onions, and red and yellow peppers.
When it’s hot outside, pasta can bring cold comforts. Dial your noodles down to chill as Fabio gives away the secret tips and tricks to a perfectly textured, deeply Italian flavored pasta salad. Plus, his secrets to keep your pasta from being soggy!
A fantastic salad!! This dish is great: healthy, light, and super flavorful. I was really surprised at the amount of flavor this dish had and was pleasantly surprised. It’s easy, affordable and well balanced in nutrition.
I was about to turn off the TV and I was curious to see what Giada was preparing today – it’s Baked panzanella Caprese what an interesting concept. Hard to believe such few ingredients can taste so good and it makes you feel like you are sitting in one the many cafes in Italy.
Thanks to Emeril Lagasse I finally found a delicious coleslaw…
Gorgeously scrumptious and whimsically tantalizing. This is an excellent salad, the presentation is beautiful. Nice, simple and elegant. I watched Ina prepare this salad and loved all the ingredients. I don’t understand why I never made my own artichoke salad now it’s no longer an excuse. Well, the family loved it.
This is simple, easy, and very good. I have chicken rotisserie that I purchase at Costco. I did not feel like preparing pasta or just having plain chicken by warming it in the microwave oven. I saw Ina Garten prepare this a couple of years ago and recently tried it a couple of months ago and decided to share it with you.
I’ve thinking of Sweet Tomatoes’ Red Pepper Slaw I had a couple of nights ago and determined to come up with something similar that I can prepare when I have a craving for slaw.
What a great combination. Watermelon, arugula, feta, mint, lemon juice, orange juice, and shallots compliment this wonderful salad. Really a good summer salad. The mint and watermelon did the trick. The feta was a good contrast to the fruit and the hint of mint in every bite was heavenly. Again Ina thank you!!!
Instead of using mayonnaise I am substituting Greek yogurt which gives it a tangy flavor, Dijon mustard, ground fennel seeds and fresh chopped Italian parsley. I squeezed tuna to extract all the water.
This is a good time to experiment cocktail sauce by making salad dressing. Ingredients: 2-3 tablespoons of cocktail sauce, 2 tablespoons coconut milk, pinch of Kosher salt to taste, dash of cayenne pepper, and olive oil. The dressing came out better than I expected; I can taste a hint of coconut milk and a little heat from the cayenne pepper.
A couple of weeks ago I had Spinach Salad with honey mustard dressing & dried cranberries. It was delicious and I have been craving for my Wilted Spinach Salad with warm dressing.