Panzanella with chorizo and baked tomatoes

Votes: 1

How to Make - Panzanella with Chorizo and Roasted Tomatoes

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 504, total fat 31 G., saturated fats 7 G., proteins 16 G., carbohydrates 42 G., fiber 5 G., cholesterol 26 mg, sodium 744 mg, sugar 7 G.

This recipe for an Italian summer panzanella salad, made with tomatoes and bread, adds a richer flavor with roasted cherry tomatoes and Mexican chorizo. Instead of basil, opt for cilantro. It pairs better with the chorizo and adds a Latin American flavor.

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.

Ingredients for the recipe:

1 small ciabatta, cut into 2.5cm cubes
2 Mexican chorizo sausages, cut into 1cm wide rings.
2 cups cherry tomatoes or grape tomatoes
5 tbsp olive oil + more as needed
0.5 tsp red pepper flakes
Zest of 1 lemon
2 tsp Italian seasoning
2 green onions, sliced diagonally
0.5 cup fresh coriander leaves, coarsely chopped
Special equipment: non-stick foil

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: white bread, fried tomatoes, chorizo sausage, Italian seasonings

Cooking the dish according to the recipe:

Preheat oven to 200°C. Line a baking sheet with nonstick foil. Line a second baking sheet with parchment paper. Place the cubed bread on the parchment-lined baking sheet. Place the chorizo slices on the foil-lined baking sheet, leaving space between each piece.
In a medium bowl, combine the tomatoes, 2 tablespoons olive oil, a generous pinch of salt and black pepper, red pepper flakes, lemon zest, and Italian seasoning and toss to combine. Transfer to the baking sheet with the chorizo and spread into an even layer.

Place both baking sheets in the oven. Bake the bread cubes until golden brown, 8-10 minutes. Bake the tomatoes and chorizo until the sausage is cooked through and the tomatoes begin to release their juices, 20-25 minutes.
In a large bowl, combine the toasted bread cubes, roasted tomatoes, and chorizo with the pan liquid.
Add the remaining 3 tablespoons of olive oil with the green onions and cilantro and toss to combine. Add a little more olive oil if needed. Let sit until ready to serve. Transfer the panzanella to a serving bowl.

Categories:

recipe / Calorie content of prepared meals / Picnic / Summer dishes / Salads / Warm salads / Salads with meat / Salads with bread / Food Network - recipes / Latin American cuisine