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Roasted tomato panzanella salad
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Delicious panzanella salad with roasted tomatoes, bocconcini, and ciabatta bread - a perfect side dish.
Ingredients:
  • 750g mixed grape tomatoes
  • 125ml (1/2 cup) extra virgin olive oil
  • 40.00 ml caramelised balsamic vinegar
  • 1/2 bunch fresh oregano, leaves picked
  • 20.00 ml chopped fresh thyme
  • 4 garlic cloves, unpeeled
  • 250g ciabatta, torn into pieces
  • 100g (1 cup) coarsely grated mozzarella
  • 25g (1/4 cup) grated parmesan
  • 1/2 lemon, juiced
  • 110g tub buffalo mozzarella, drained, torn
  • 220g tub bocconcini, drained
  • 100g kalamata olives
  • 1/2 bunch fresh basil, leaves picked
Instructions:
  • Preheat the oven to 200C/180C fan forced and line 2 baking trays with baking paper. Arrange the tomatoes on one tray and generously drizzle with 2 tbs oil and 1 tbs balsamic vinegar. Sprinkle with half of the oregano and 2 tsp thyme leaves, then season with salt and pepper. Place the garlic on a piece of foil, drizzle with 1 tbs oil, wrap to enclose, and add it to the tray with the tomatoes. Roast on the bottom shelf of the oven for 20-25 minutes until the tomatoes are slightly blistered and the garlic is tender.
  • Next, combine bread, 2 tablespoons of oil, and 2 teaspoons of thyme in a bowl, season, and toss. Spread the bread on a tray and bake on the top shelf of the oven for 5 minutes until slightly golden. Sprinkle with grated mozzarella and parmesan, then bake for an additional 10 minutes until the cheese is melted.
  • Take out trays from the oven and allow them to cool for a bit. Unwrap the garlic and squeeze the cloves into a bowl, then gently crush them with a fork.
  • Transfer the flavorful tomato juices into the bowl of garlic. Combine with lemon juice, 1 tablespoon balsamic vinegar, and 25ml olive oil. Assemble the tomatoes, bread, mozzarella, bocconcini, olives, basil, and remaining oregano on a platter. Generously drizzle with the prepared dressing and season to taste.

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