Roasted Tomato Caprese Panzanella

I made this delicious recipe the other night to accompany marinated flank steak and some grilled asparagus.  As I searched for salad ideas, this one jumped out asking to be made.  Honestly, I don’t love raw tomatoes, but enjoy them when they are cooked so this took a favorite salad of mine and made it even better!  It was phenomenal and definitely something that I will make again in the future for my family or as a side for a dinner party.  This was super easy to make and required very little prep work.  Enjoy!

 

Roasted Tomato Caprese Panzanella  (adapted from How Sweet It Is)

serves about 6

  • 4 cups grape tomatoes
  • 4 cups cubed multigrain bread
  • 6 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 1/2 cups fresh mozzarella balls/pearls (I cut the balls in half)
  • 15-20 fresh basil leaves
  • balsamic vinegar

Preheat oven to 400 degrees F. On one baking sheet, lay the tomatoes down and drizzle with 1 1/2 tablespoons of olive oil, 1/2 teaspoon salt and 1/2 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.

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.

In a large bowl, add bread, tomatoes, basil, remaining salt and pepper. Gently toss with two large spoons.

Drizzle the remaining olive oil over the salad, and then add a liberal amount of balsamic vinegar. Serve immediately.

 

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