← All recipes
🍽️ Colorful Bread Salad with Tomato, Mozzarella, and Arugula
475 kcal · 30 min · 4 servings
Cook this free in the MyFoody app →
Ingredients
- 3 tbsp dark balsamic vinegar
- 5 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 0.5 tsp dried rosemary
- maple syrup
- salt
- pepper
- 3 large tomatoes
- 2 handfuls arugula
- 1 handful basil
- 2 mozzarella balls (125 g each)
- 5 slices white bread
- 1 clove garlic
Instructions
- 1. Whisk three tablespoons of olive oil with the balsamic vinegar in a small bowl.
- 2. Add oregano, thyme, and rosemary to the oil mixture.
- 3. Season the dressing with maple syrup, salt, and pepper to taste.
- 4. Preheat the oven to 180 degrees Celsius conventional heat (or 160 degrees Celsius fan-forced).
- 5. Rinse the tomatoes thoroughly under running water.
- 6. Remove the hard stem area from the tomatoes.
- 7. Cut the tomatoes into large, bite-sized cubes.
- 8. Briefly rinse the arugula and basil.
- 9. Shake the greens dry, using a salad spinner or a kitchen towel.
- 10. Take the mozzarella out of the package and drain the liquid.
- 11. Cut the mozzarella into large pieces.
- 12. Mix the tomato cubes, arugula, basil, and mozzarella together in a large bowl.
- 13. Place the salad mixture onto the serving plates.
- 14. Brush the white bread with the remaining olive oil.
- 15. Place the bread in the preheated oven.
- 16. Toast the bread for about five minutes, turning it once halfway through.
- 17. Peel the garlic cloves of their skin while the bread is toasting.
- 18. Halve the garlic cloves lengthwise.
- 19. Remove the toasted bread slices from the oven.
- 20. Immediately rub the hot bread slices with the garlic halves.
- 21. Cut the toasted bread into small cubes.
- 22. Add the bread cubes to the salad on the plates.
- 23. Pour the prepared dressing over the entire salad.
- 24. Toss everything well so the bread can absorb the dressing.
- 25. Serve the Panzanella salad immediately.
Nutrition per serving
- kcal: 475
- Protein: 17 g · Fett/Fat: 27 g · Carbs: 41 g