Roasted tomato panzanella salad

Indulge in the flavors of roasted tomato panzanella salad. A delicious blend of rustic croutons, fresh vegetables, and tangy balsamic dressing.

Ingredients:

• 3 Tomatoes, Diced
• 1 Garlic Bulb, cut in half
• 1 Loaf stale bread, cubed
• 3 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 2 Raw Tomatoes, Diced
• 1 Cucumber, Diced
• 1 Celery Stalk, Diced
• 1/2 cup Black Greek Olives, Sliced
• 1 container fresh mozzarella balls, cut into small pieces
• 1 handful Toasted Pistachios
• 1 handful Fresh Basil, Chiffonaded
• 4 tablespoons Olive Oil
• 2 tablespoons White Balsamic Vinegar

Instructions:

1. Preheat your oven to 190 °C. Cut the stale ciabatta bread into small pieces. Place the bread on a baking sheet along with a whole garlic bulb and roughly chopped 3 tomatoes. Drizzle some olive oil over the mixture and bake in the oven. Cover the baking sheet with foil and stir the bread mixture every 15 minutes until the tomatoes release their juice and the bread absorbs it, which should take about 45 minutes.
2. While the bread is baking, chop fresh tomatoes, celery, olives, pistachios, and cucumber into small pieces and combine them in a large bowl. Add in some mozzarella cheese balls.
3. Once the bread is done, let it cool. Squeeze out the roasted garlic cloves and mix them into the salad or the dressing. Add the bread and roasted tomatoes to the vegetable mix and dressing, then toss everything together.
4. To prepare the dressing, gradually whisk olive oil into balsamic vinegar to create an emulsion. Season with salt and pepper according to your taste. If preferred, you can use lemon juice instead of vinegar.

Summary:

• Calories: 1679 kcal
• Fat: 136 g
• Protein: 42 g
• Carbs: 84 g
• Potassium: 2554 mg
• Magnesium: 182 mg