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.