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Italian Panzanella Salad
Panzanella Salad made with Italian bread, roasted grape tomatoes, Kalamata olives and Mozzarella cheese in a tangy balsamic vinaigrette.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- baking sheet
- bowl
- oven
- whisk
📝 Preparation Steps
1
Preheat the oven to broil. In a medium bowl, combine the tomatoes, olives, garlic, olive oil, salt and pepper and toss to coat. Place the tomato mixture on a baking sheet; then broil for approximately ⏱️ 8-10 minutes until the tomatoes burst. Halfway through cooking, you can tap them with the back of a spoon to help them pop open. Reduce the heat to 350 degrees F; then remove the pan from the oven and allow to cool.
garlic (sliced thin(2 cloves
2
Next, cut the bread into bite-sized cubes; then place them on a baking sheet and drizzle them with olive oil. Sprinkle with salt and pepper to taste. Toast the bread in the oven for about ⏱️ 10 minutes, or until it becomes crispy and golden brown. Once the bread is ready, set it aside to cool before adding it to the salad.
3
In a small bowl, whisk all of the ingredients for the dressing together until well combined.
4
In a large salad bowl, add the tomatoes and cubed bread; then gently toss everything together. Make sure all the ingredients are evenly distributed.
5
Finally, pour the prepared dressing over the salad and toss again to ensure everything is well coated. You can serve this salad warm or cold.
Prepared Dressing
Nutrition Facts
calories
345 kcal
fat Content
27 g
serving Size
1 cup
fiber Content
2 g
sugar Content
11 g
sodium Content
892 mg
protein Content
10 g
trans Fat Content
0.1 g
cholesterol Content
14 mg
carbohydrate Content
18 g
saturated Fat Content
9 g
unsaturated Fat Content
12 g
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