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!
Tags:
Lunch
Allergens:
Milk
•Wheat
•Barley
•Sulphites
The quantities provided above are averages only.
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
unit(s)
Ciabatta Roll
tbsp
Balsamic Glaze
g
Baby Tomatoes
tsp
Garlic Salt
g
Spring Mix
cup
Basil Pesto
Not included in your delivery
0.06 tsp
Pepper*
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Calories370 kcal
Fat16 g
Saturated Fat7 g
Carbohydrate36 g
Sugar8 g
Dietary Fiber3 g
Protein16 g
Cholesterol30 mg
Sodium1040 mg
Trans Fat0.3 g
Potassium250 mg
Calcium800 mg
Iron2 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
Cooking Steps
1
- Halve ciabatta.
- 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
- Using a toaster or toaster oven, toast ciabatta until golden, 1-2 min.
3
- Tear ciabatta into bite-size pieces.
- Add spring mix and ciabatta to the bowl with marinated tomatoes and bocconcini. Toss to combine.
- Drizzle with remaining balsamic glaze.
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