Best 4 Roasted Grape Tomato Panzanella Salad Recipes
Indulge in the vibrant flavors of summer with our delectable Roasted Grape Tomato Panzanella Salad. This refreshing dish combines the sweetness of roasted grape tomatoes, the tangy bite of red onion, the freshness of basil, and the savory crunch of toasted bread cubes for a perfect balance of flavors. Drizzled with a flavorful dressing made from olive oil, lemon juice, and garlic, this salad is a symphony of textures and tastes that will tantalize your palate. It's also incredibly versatile, with variations that include the addition of grilled chicken, crumbled feta cheese, or even a scoop of creamy burrata. Whether you're hosting a summer gathering or simply craving a light and flavorful meal, this Roasted Grape Tomato Panzanella Salad is sure to be a hit. Dive into the recipe and discover how easy it is to create this delightful dish that captures the essence of summer on a plate.
Here are our top 4 tried and tested recipes!
ROASTED TOMATO CAPRESE SALAD
Steps:
- Preheat the oven to 275 degrees F.
- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
- Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.
ROASTED GRAPE TOMATOES
Steps:
- Preheat oven to 400 degrees F. In a medium bowl add the grape tomatoes and 3 garlic cloves. Drizzle with 3 tablespoons of olive oil and sprinkle with salt, pepper.
- In a 9 by 13-inch glass baking dish, place the tomatoes and garlic cloves, ensuring they are in just 1 layer. Roast for 20 minutes, and then stir. Add 2 to 3 tablespoons of hot water, if too dry in appearance. Return to the oven and cook for 20 to 30 more minutes.
- When ready, the tomatoes will have begun to shrivel and the liquid in the dish should have thickened. Serve hot from oven.
TBL PANZANELLA
Provided by Alton Brown
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Toss bread cubes in the bacon drippings. Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.
- Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.
- Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.
SIMPLE ROASTED GRAPE TOMATOES
Roasting gives these little grape tomatoes extra flavor when tossed with the olive oil and spices for a quick appetizer or side dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes with thyme or oregano, olive oil, and garlic, if using; season with salt and pepper. Roast until tomatoes are very soft and skins have split, 8 to 10 minutes. Serve with crackers or crostini.
Nutrition Facts : Calories 44 g, Fat 4 g, Protein 1 g
Tips:
- Use ripe, flavorful tomatoes. The better the tomatoes, the better the salad will be. Choose tomatoes that are deep in color and have a sweet, juicy flavor.
- Roast the tomatoes before adding them to the salad. Roasting concentrates the tomatoes' flavor and gives them a slightly smoky, caramelized taste. Simply toss the tomatoes with olive oil, salt, and pepper and roast them in a preheated oven at 400 degrees Fahrenheit for 20-25 minutes.
- Use a variety of textures in your salad. Panzanella salad is all about the contrast of textures, so be sure to include a mix of soft, crunchy, and chewy ingredients. Some good options include roasted tomatoes, croutons, fresh mozzarella, and basil.
- Don't overdress the salad. A light vinaigrette is all you need to dress panzanella salad. Too much dressing will weigh down the salad and make it soggy.
- Serve the salad immediately. Panzanella salad is best enjoyed fresh, so don't make it ahead of time. The croutons will start to get soggy if the salad sits for too long.
Conclusion:
Panzanella salad is a refreshing and flavorful summer salad that is perfect for any occasion. It is easy to make and can be customized to your liking. With its combination of roasted tomatoes, croutons, fresh mozzarella, and basil, panzanella salad is a surefire crowd-pleaser.
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