Sheet-Pan Panzanella
- Women`s Corner
- October 30, 2022
Panzanella—an Italian salad made with dried bread cubes—is one of the most delicious versions of salad. That's because it stars bread as the main ingredient rather than lettuce. (Perhaps this is why we love making panzanella as often as possible—with asparagus in spring, with tomatoes and zucchini in summer, and even with peaches and burrata, too.) As great as those version of panzanella are, we like this Sheet-Pan Panzanella best. Rather than toast the bread cubes on their own, you'll roast them alongside tomatoes, onion, and garlic. The tomatoes burst as they roast, mixing their juices with the bread and fresh arugula.
Oh, and did we mention that the combination of roasted tomatoes, toasted bread coated with Parmesan, fragrant garlic, and mozzarella basically tastes like pizza? For an extra-decadent version, use torn burrata in place of the small mozzarella balls. Once you've gotten the hang of the method, try it with other flavor combinations. Try sliced bell peppers in place of the tomatoes and feta instead of mozzarella.
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For an extra treat, pop the roasted garlic cloves out of their skins and spread on toasted, oiled bread. Panzanella can be made up to 1 day in advance. Refrigerate until ready to serve.
Ingredients:
- 8 oz. French bread (about half a loaf) cut into 1" pieces (about 5 c.)
- 12 oz. cherry tomatoes
- 1 small red onion, halved and thinly sliced
- 1 head garlic, halved crosswise
- 1/2 c. extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1/2 c. grated Parmesan (2 oz.)
- 8 oz. small fresh mozzarella balls (ciliegine or bocconcini)
- 2 c. packed baby arugula
- 1 c. packed fresh basil leaves
- 2 tbsp. red wine vinegar
Read More: Preheat oven to 400°F. On a rimmed baking sheet, toss bread, tomatoes, onion, and garlic with 6 tablespoons oil, ½ teaspoon salt, and several grinds black pepper. Shake the sheet to arrange everything in an even layer. Bake, shaking the sheet halfway through, until bread begins to turn golden, 10 to 15 minutes.
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Scatter the Parmesan evenly over everything and continue to bake until tomatoes burst and bread is golden brown, 8 to 10 minutes longer. Remove sheet from oven and let cool slightly, about 10 minutes. Add mozzarella, arugula, and basil to sheet pan. Drizzle with vinegar and remaining 2 tablespoons oil, season with ½ teaspoon salt and toss to combine, scraping up any melted bits from the sheet. Serve hot.
This recipe is taken from https://www.delish.com/cooking/
