Roasted Tomato Panzanella Salad Recipe

Name: Roasted Tomato Panzanella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tomatoes, Diced; 1 Garlic Bulb, cut in half; 1 Loaf stale bread, cubed; 3 tablespoons Olive Oil; 1 teaspoon Salt; 1/2 teaspoon Pepper; 2 Raw Tomatoes, Diced; 1 Cucumber, Diced; 1 Celery Stalk, Diced; 1/2 cup Black Greek Olives, Sliced; 1 container fresh mozzarella balls, cut into small pieces; 1 handful Toasted Pistachios; 1 handful Fresh Basil, Chiffonaded; 4 tablespoons Olive Oil; 2 tablespoons White Balsamic Vinegar

Servings: persons

3 Tomatoes, Diced
1 Garlic Bulb, cut in half
1 Loaf stale bread, cubed
3 tablespoons Olive Oil
1 teaspoon Salt
1/2 teaspoon Pepper
2 Raw Tomatoes, Diced
1 Cucumber, Diced
1 Celery Stalk, Diced
1/2 cup Black Greek Olives, Sliced
1 container fresh mozzarella balls, cut into small pieces
1 handful Toasted Pistachios
1 handful Fresh Basil, Chiffonaded
4 tablespoons Olive Oil
2 tablespoons White Balsamic Vinegar

1
Preheat oven to 375. Dice the loaf of stale bread - I like ciabatta. Put on a baking sheet and add the garlic bulb and 3 tomatoes, chopped roughly. Drizzle olive oil on top and put pan in oven. Cover pan with foil, and stir bread mixture every 15 minutes until tomatoes have given up their juice and bread has soaked up tomato juice, about 45 minutes.
2
In the meantime, dice raw tomatoes, celery, olives, pistachios and cucumber. Add to a large bowl. Add mozzarella cheese balls.
3
Remove bread pan from oven and cool. Remove roasted garlic cloves and add to salad or dressing. Add bread and roasted tomatoes and toss with other vegetables and dressing.
4
Dressing: Slowly whisk olive oil into the balsamic vinegar to emulsify. Add salt and pepper to taste. Lemon juice could be used instead of vinegar if desired.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 Tomatoes, Diced, 1 Garlic Bulb, cut in half, 1 Loaf stale bread, cubed, 3 tablespoons Olive Oil, and more.

Yes, Roasted Tomato Panzanella Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Tomato Panzanella Salad

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