Burrata Panzanella
Ingredients
- 1 (14-oz) loaf Italian bread, cut into 1 inch cubes
- ¼ cup olive oil
- 3 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 refrigerated light balsamic dressing
- 1 (8-oz) pkg burrata cheese, torn
- 6 Tbsp pesto
Instructions
- Preheat oven to 400°F. Toss together bread and oil on a rimmed baking sheet; spread in a single layer. Bake 15 minutes or until golden. Cool slightly.
- Toss together bread, both tomatoes, arugula, basil, and dressing in a large bowl; divide among 6 bowls. Top each serving with cheese and dollops of pesto.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
490
|
490
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 14 | 14 |
| Carb (g) | 44 | 44 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 766 | 766 |
| T. Sugs (g) | 10 | 10 |
| A. Sugs (g) | 3 | 3 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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- Matching Grocery List
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