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Roasted Tomato Caprese Panzanella Salad

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Ingredients:

  • 4 cups grape tomatoes
  • 4 cups cubed multigrain bread
  • 6 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2½ cups fresh mozzarella balls/pearls (i cut a few balls into fours)
  • 15-20 fresh basil leaves
  • A heavy dose of balsamic glaze
Servings: 2

Instructions:
  1. Preheat oven to 400 degrees F. On one baking sheet, lay the tomatoes down and drizzle with 1½ tablespoons of olive oil, ½ teaspoon salt and ½ teaspoon pepper. On a separate baking sheet, place the cubed bread and toss it with 2 tablespoons of olive oil. Place both sheets in the oven. Roast the tomatoes for a full 20 minutes, tossing once during cooking. Toast the bread for 10-12 minutes, until golden, tossing 2-3 times during cooking.
  2. Place mozzarella on a paper towel to remove a bit of the moisture and water. Chop any larger basil leaves, leaving the smaller ones intact if desired.
  3. In a large bowl, add bread, tomatoes, basil, remaining salt and pepper. Gently toss with two large spoons, trying to keep the tomatoes intact for pretty visual purposes. Drizzle the remaining olive oil over the salad, and then add on a liberal drizzle of balsamic glaze. Serve immediately.


Estimated Nutrient Breakdown:


Calories: 2,075.53
Weight: 1,229.00g
Total Fat: 151.05g
Saturated Fat: 49.47g
Trans-Fat: 0.00g
Monounsaturated Fat: 78.81g
Polyunsaturated Fat: 13.93g
Protein: 87.59g


Cholesterol: 221.20g
Sodium: 2,854.88g
Calcium: 1,661.72g
Magnesium: 254.57g
Potassium: 2,275.87g
Iron: 7.75g
Zink: 11.86g
Phosphorus: 1,490.73


Vit A: 819.08
Vit B1: 0.74
Vit B2: 1.12
Vit B3: 10.22
Vit B6: 1.05
Vit B12: 6.38
Vit D: 1.12
Vit E: 1.12
Vit K1: 153.50

Notes:

Caution: Sulfites
Health Notes: Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free, Low-Carb
Notes: Wild Food Box fancy extension.


Author: Honest Cooking
Tags: Wild Food Box

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