Burrata Panzanella
Ingredients
- 1 (14-oz) loaf Italian bread, cut into 1-inch cubes
- ¼ cup olive oil
- 3 heirloom tomatoes, cut into wedges
- 1 pint multicolored cherry tomatoes, halved
- 1 (5-oz) pkg baby arugula
- 1 (0.5-oz) pkg fresh basil leaves
- ½ cup honey balsamic dressing
- 1 (8-oz) pkg burrata cheese (or use fresh mozzarella), torn
- ½ cup pesto
Instructions
- Preheat oven to 400°F. Toss bread and oil on a rimmed baking sheet. Spread in a single layer. Bake 15 minutes or until golden. Slightly cool.
- Toss together bread, both tomatoes, onion, arugula, basil, and vinaigrette in a large bowl; divide among 6 shallow bowls. Top each serving with cheese and dollops of pesto.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
531
|
531
|
| Fat (g) | 33 | 33 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 14 | 14 |
| Carb (g) | 44 | 44 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 700 | 700 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
