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Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Roasted Bread and Tomato Salad
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- Level: Easy
- Total: 25 min
- Active: 5 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 160
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 276 mg
This warm and toasty salad with grape tomatoes and oregano is a cozy twist on panzanella.
- Level: Easy
- Total: 25 min
- Active: 5 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 160
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 276 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Put the tomatoes, oil, garlic and oregano in a 10-inch pie plate and toss to combine. Season with salt. Roast for 10 minutes. Stir in the bread cubes and roast, stirring halfway through, until the tomatoes are juicy, about 10 minutes more. Drizzle with olive oil and serve warm.
