Zesty Clementine Tomato Panzanella
with Ciabatta and Marinated Bocconcini
A burst of sunshine on a rainy spring day! This twist on an Italian classic features beefsteak tomatoes, juicy clementines, toasted ciabatta and crisp spring mix, all tossed with briny pickled shallots for the perfect acidic punch!
Tags:
Lunch
Allergens:
Wheat
•Barley
•Milk
•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 2 people
1 unit(s)
Tomato
56 g
Spring Mix
1 unit(s)
Clementine
1 unit(s)
Ciabatta Roll
(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)
1 unit(s)
Shallot
100 g
Bocconcini Cheese
(Contains Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
2 tbsp
Oil*
0.06 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Calories410 kcal
Fat24 g
Saturated Fat8 g
Carbohydrate36 g
Sugar8 g
Dietary Fiber4 g
Protein16 g
Cholesterol30 mg
Sodium550 mg
Trans Fat0.3 g
Potassium500 mg
Calcium800 mg
Iron2.5 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
•Large Bowl
•Measuring Spoons
Cooking Steps
1
- Halve ciabatta.
- Cut or tear bocconcini into bite-sized pieces.
- Cut tomato into 1/2 inch pieces.
- Peel, then thinly slice shallot.
- Peel, then separate clementine into segments.
- Using a fork, whisk together vinegar and 2 tbsp oil in a large bowl. Add bocconcini, shallots and tomatoes. Season with 1/4 tsp salt and pepper, then toss to coat.
2
- Using a toaster or toaster oven, toast ciabatta until golden-brown, 1-2 min.
3
- Cut or tear ciabatta into bite-sized pieces.
- Add spring mix, clementine segments and ciabatta to the bowl with marinated tomatoes and bocconcini. Toss to combine.