Best 3 Roasted Grape Tomato Panzanella Salad Recipes
Looking for a vibrant, summery salad that's bursting with flavor? Try roasted grape tomato panzanella salad! This refreshing dish features roasted grape tomatoes, crisp cucumbers, and crunchy bread cubes tossed in a tangy vinaigrette dressing. The roasted grape tomatoes add a sweet and smoky flavor, while the cucumbers provide a cool and refreshing crunch. The bread cubes soak up the delicious dressing and add a satisfying heartiness to the salad. Whether you're serving it as a main course or a side dish, roasted grape tomato panzanella salad is sure to be a hit!
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED TOMATO CAPRESE SALAD
Steps:
- Preheat the oven to 275 degrees F.
- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
- Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.
PANZANELLA SALAD
Italian bread and tomato salad! Capers work great in place of the olives too!
Provided by veggiemom
Categories Salad
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
- While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.
Nutrition Facts : Calories 307.5 calories, Carbohydrate 22.2 g, Cholesterol 11.8 mg, Fat 21.7 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 4.8 g, Sodium 551.4 mg, Sugar 3.5 g
ROASTED GREENS PANZANELLA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Place the chopped greens on the foil. Drizzle with olive oil and gently toss. Top the greens with another piece of foil and seal shut. Roast the greens until tender, about 20 minutes.
- Place the bread cubes, sun-dried tomatoes, vinegar, extra-virgin olive oil, salt, and pepper in a large bowl. Gently toss. Add the roasted chard and toss to combine. Serve.
Tips:
- Use a variety of colors and shapes of tomatoes for a more visually appealing salad.
- Roast the tomatoes until they are slightly caramelized and have a slightly smoky flavor.
- Use a good quality olive oil and balsamic vinegar.
- Add some fresh herbs, such as basil or oregano, for extra flavor.
- If you don't have any stale bread, you can toast some fresh bread cubes in the oven.
- The salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Conclusion:
Roasted Grape Tomato Panzanella Salad is a delicious and refreshing summer salad that is perfect for potlucks, picnics, or a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. So next time you have a bunch of ripe tomatoes, give this salad a try!
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