Tuscan Bread Salad
This healthy version of the Italian Panzanella is served with a flavorful tomato-garlic-balsamic-dressing, tomatoes, mozzarella, arugula and basil. Feel free to substitute the toasted whole wheat bread with rolls or regular ciabatta bread.
Kochutensilien
- 1 baking tray
- 1 medium-sized non-stick frying pan
- 1 big salad mixing bowl
Zutaten
- 200 g whole wheat bread * (7 oz)
- 2 teaspoon olive oil
- salt
- 400 g cherry tomatoes (14 oz)
- 1 shallot
- 2 cloves of garlic
- 2 tablespoon balsamic vinegar
- 50-70 g arugula (2 to 2.5 oz)
- 120 g (fat-reduced) mozzarella balls (4.2 oz)
- ½ bunch of fresh basil leaves
Anleitungen
Bread
- Preheat the oven to 200°C (400°F). Cut the bread into bite-sized cubes, place them on a baking sheet and mix with a teaspoon of oil and some salt. Roast the bread in the oven for 10 minutes.
Dressing
- Wash and halve the tomatoes. Peel and finely dice the shallot and garlic. Heat the remaining oil in a pan and sauté the onion and garlic with a little salt until translucent.
- Add most of the tomatoes to the pan and sauté for 3 to 4 minutes over medium to medium-high heat. Meanwhile, cut the mozzarella balls in half and wash the arugula and basil.
- Deglaze the tomatoes with balsamic vinegar, let it simmer for about a minute and then remove the pan from the heat.
Serve
- Place the bread cubes in a large bowl, add the mozzarella, arugula, remaining tomatoes and basil and toss with the tomato-garlic-balsamic dressing. Season with salt and pepper to taste and serve.
Notizen
*I like to use my 100% whole wheat bread for this recipe but feel free to use another whole wheat bread, rolls or regular ciabatta bread instead.
Nutritional values per serving:
- calories: 393 kcal
- fat: 11 g
- carbohydrates: 47 g
- proteins: 22 g
Nährwerte
Calories: 393kcal
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