Roasted Panzanella Salad
- Makes: 4 servings
- Yield: 6 cups salad
- Start to Finish 35 mins
This colorful salad stars sweet roasted cherry tomatoes with the tart of red wine vinegar.
red and/or yellow cherry tomatoes
baguette-style French bread, torn into 3/4- to 1-inch pieces
small red onion, cut into very thin wedges
cloves garlic, minced
chopped romaine lettuce, coarsely chopped (small heart)
ground black pepper
red wine vinegar
shaved Parmesan cheese
- 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.
- 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.
(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