Roasted tomato caprese panzanella salad

Delight your taste buds with a savory roasted tomato caprese panzanella salad, bursting with the flavors of fresh basil, mozzarella, and toasted bread.

Ingredients:

• 4 cups grape tomatoes
• 4 cups cubed multigrain bread
• 6 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 2½ cups fresh mozzarella balls/pearls (I cut a few balls into fours)
• 15–20 fresh basil leaves
• a heavy dose of balsamic glaze

Instructions:

1. Preheat the oven to 200 °C. Arrange the tomatoes on one baking sheet, then coat them with 1 and a half tablespoons of olive oil, half a teaspoon of salt, and half a teaspoon of pepper. On another baking sheet, spread out the cubed bread and mix it with 2 tablespoons of olive oil. Place both sheets in the preheated oven. Roast the tomatoes for about 20 minutes, gently tossing them once while cooking. Toast the bread for 10-12 minutes until it turns golden brown, tossing it 2-3 times during baking.
2. Place the mozzarella on a piece of paper towel to absorb some of the excess moisture. If necessary, chop any larger basil leaves, leaving the smaller ones whole if preferred.
3. In a large bowl, combine the bread, roasted tomatoes, basil, and the remaining salt and pepper. Gently mix everything together using two large spoons, being careful to maintain the tomato's shape for a visually appealing presentation. Finally, drizzle the remaining olive oil over the salad and generously pour balsamic glaze on top. Serve the salad immediately.

Summary:

• Calories: 2054 kcal
• Fat: 150 g
• Protein: 87 g
• Carbs: 95 g
• Potassium: 2029 mg
• Magnesium: 243 mg