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What goes with panzanella?

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I have some people coming over for dinner, and really would like to make panzanella, as I have tons of late-season tomatoes and it's such a good dish. I thought it would go really well with steak, but come to find out that one of my guests doesn't eat beef. What else would go? Thanks for your help!

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  1. I love an Italian style seafood salad with panzanella. Clams, mussels, shrimp, calamari with a lemon vinaigrette, with olives, a little red bell pepper and a lemon vinaigrette and minced parsley.

    1. It also makes quite a splashy first course if you stuff the cavities of artichokes with it once you've cleaned them out. Then rub some into the spaces between the exterior leaves.

      1. Serve something else grilled - like chicken or fish. Panzanella is so substantial that it really takes the place of a side veg and a salad, although some simple thing like steamed green beans or whatever would also go well.

        1. Roasted chicken would be my ideal pick.

          1 Reply
          1. re: Katie Nell

            Second. Try one of the Zuni or other recipes oft discussed here. You can even serve it all as a single dish with the chicken atop the salad.

            -Nick

          2. I love the idea of the seafood salad (yum!), but I think it's out of my budget. I guess I'll do roasted chicken. Maybe I'll do both steak and chicken. I prefer steak. Would that be rude to make steak for everyone else, and chicken for one person?
            I was thinking a side of spaghetti squash, since I also have that from my garden.

            2 Replies
            1. re: JessWil

              If you're doing both beef and chicken, I suggest you make enough chicken so that it doesn't look as if it's just for one person. That way the chicken-eater won't feel singled out (as if you'd gone to ALL THAT TROUBLE just for them) and the beef-eaters can have a little chicken too, if they want. Makes it less awkward.

              1. re: Nyleve

                Yep, I think that's a good suggestion. I just read ALL the posts on Zuni chicken, and while it sounds fabulous, I'd prefer for a dinner party to not do a whole chicken, but maybe bone-in/skin-on breasts, or breasts and thighs. So, I think I'll do my usual grilled chicken, but I'm going to add the brining and drying out as suggested in those posts. Add a few steaks in there - yum!