Easy Rustic Panzanella Salad
with Bocconcini and Balsamic
Whisk, toast and tear is all you need to do to create this one of kind panzanella salad. The taste of summer is in every bite!
Allergens:
Milk
•Barley
•Wheat
•Sulphites
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time10 minutes
Cooking Time5 minutes
DifficultyMedium
Ingredients
serving amount
g
Bocconcini Cheese
(Contains Milk)
unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
tbsp
Balsamic Glaze
(Contains Sulphites)
g
Baby Tomatoes
tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
g
Spring Mix
cup
Basil Pesto
(Contains Milk May contain Sulphites, Tree nuts, Soy)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
0.06 tsp
Pepper*
Nutrition Values
Calories370 kcal
Fat18 g
Saturated Fat7 g
Carbohydrate36 g
Sugar7 g
Dietary Fiber3 g
Protein16 g
Cholesterol30 mg
Sodium1030 mg
Trans Fat0.3 g
Potassium300 mg
Calcium800 mg
Iron2.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Small Bowl
Instructions
1
- Cut ciabatta into 1/2-inch pieces
- Halve or tear bocconcini into bite size pieces.
- Halve tomatoes.
- Using a fork, whisk together pesto, garlic salt and half the balsamic glaze in a small bowl.
- Add bocconcini and tomatoes, then toss to coat. Season with pepper.
2
- Add ciabatta and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Toast in the middle of the oven until ciabatta is golden-brown, 3-4 min. (TIP: Keep an eye on ciabatta so it doesn't burn!)
3
- Add spring mix and ciabatta to the bowl with marinated tomatoes and bocconcini. Toss to combine.
- Drizzle with remaining balsamic glaze.
