Tuscan Tomato and Bread Salad
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 461, total fat 36 G., saturated fats 11 G., proteins 16 G., carbohydrates 19 G., fiber 1 G., cholesterol 45 mg, sodium 537 mg, sugar 3 G.
Calories 461, total fat 36 G., saturated fats 11 G., proteins 16 G., carbohydrates 19 G., fiber 1 G., cholesterol 45 mg, sodium 537 mg, sugar 3 G.
Ina Garten's fresh take on panzanella. Classic panzanella is made with bread, tomatoes, and vinegar, but add fresh mozzarella to the basic ingredients, and the salad takes on a whole new flavor. A perfect summer salad, delicious, filling, and flavorful. It can be enjoyed as a standalone dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g cherry or grape tomatoes, halved
- 450 g fresh mozzarella, cut into 2 cm cubes.
- 2 tsp. crushed garlic (2 cloves)
- 1 teaspoon good-quality Dijon mustard
- 1/4 cup good-quality red wine vinegar
- 0.5 cup + 1/3 cup high-quality olive oil
- 220g sourdough bread, crusts removed and crumb cut into 2cm cubes.
- 20 fresh basil leaves, thinly sliced
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Recipes with similar ingredients: cherry tomatoes, grape tomatoes, mozzarella cheese, basil, sourdough bread, wine vinegar, Dijon mustard
Cooking the dish according to the recipe:
- Place the tomatoes and mozzarella in a large bowl. Place the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a 1-cup glass measuring cup and gradually whisk in 1/2 cup olive oil. Set aside.
- Heat the remaining 1/3 cup olive oil in a large (12-inch) skillet until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook over medium heat for 5–8 minutes, stirring occasionally, until the bread is evenly browned and crispy.
- Add warm bread to the tomatoes and mozzarella. Add enough dressing to moisten all ingredients. Add basil, salt, and pepper, and toss thoroughly, adding more dressing if needed. Serve the salad at room temperature.
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