Triple Tomato Panzanella

Simple-to-make panzanella that boasts allergy-friendly ingredients and fresh from the garden fixings

Simple-to-make panzanella that boasts allergy-friendly ingredients and fresh from the garden fixings. Perfect as a side or appetizer.

This recipe is provided by Enjoy Life.

Ingredients

  • pint grape tomatoes
  • heirloom tomatoes, cut into 8 slices each
  • ¼  Cup  oil from jar of oil-packed sundried tomatoes
  • ¼  Cup  white balsamic vinegar
  • bag lentil chips, such as Enjoy Life Foods Margherita Pizza Plentils
  • handful of fresh basil (about ½ cup loosely packed)
  • 1  Dash of  salt and pepper

Directions

Preheat oven to 400° F and line a rimmed baking sheet with parchment paper. Toss grape tomatoes lightly with olive oil, salt, and pepper. Roast for 18–20 minutes until softened and lightly browned. Remove and cool.

Gently mix together the heirloom tomatoes, roasted and cooled grape tomatoes, oil, white balsamic vinegar, and Margherita Pizza Plentils.

Roughly tear basil into large pieces and add to the salad; finish with a sprinkle of salt. Let sit about 20 minutes to allow the Plentils to soften and the flavors to marry.

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

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