Roasted Panzanella Salad | Midwest Living

Roasted Panzanella Salad

Roasted Panzanella Salad

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  • Makes: 4 servings
  • Yield: 6 cups salad
  • Start to Finish 35 mins

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This colorful salad stars sweet roasted cherry tomatoes with the tart of red wine vinegar.


  • 3 cups red and/or yellow cherry tomatoes
  • 6 ounces baguette-style French bread, torn into 3/4- to 1-inch pieces
  • 1/2 small red onion, cut into very thin wedges
  • 3 cloves garlic, minced
  • 4 cups chopped romaine lettuce, coarsely chopped (small heart)
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 cup shaved Parmesan cheese


  1. In a 15x10x1-inch baking pan, toss together tomatoes, bread red onion, minced garlic, olive oil, salt and pepper. Roast in a 425 degrees F oven 10 to 15 minutes, or until bread is toasted and tomatoes are tender, stirring halfway through.
  2. Add chopped romaine to pan with tomato mixture and toss gently. Return to oven and roast 2 to 4 minutes more, until lettuce just starts to wilt. To serve, gently toss with red wine vinegar and Parmesan cheese.

Nutrition Facts

(Roasted Panzanella Salad)

Servings Per Recipe 4, Riboflavin (mg) 0, Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 30, Niacin (mg) 1, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, Folate (µg) 88, Polyunsaturated fat (g) 1, sugar (g) 5, Potassium (mg) 482, fiber (g) 3, sodium (mg) 568, iron (mg) 1, vit. A (IU) 5263, calcium (mg) 101, pro. (g) 7, Fat, total (g) 9, Thiamin (mg) 0, cal. (kcal) 225, vit. C (mg) 23, sat. fat (g) 2, chol. (mg) 4

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