Triple Tomato Panzanella

Triple Tomato Panzanella
3.8 from 4 ratings
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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.
Servings
6
servings
Ingredients
  • 1 pint grape tomatoes
  • 4 heirloom tomatoes, cut into 8 slices each
  • ¼ cup oil from jar of oil-packed sundried tomatoes
  • ¼ cup white balsamic vinegar
  • 1 bag lentil chips, such as enjoy life foods margherita pizza plentils
  • 1 handful of fresh basil (about ½ cup loosely packed)
  • 1 dash of salt and pepper
Directions
  1. 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.
  2. Gently mix together the heirloom tomatoes, roasted and cooled grape tomatoes, oil, white balsamic vinegar, and Margherita Pizza Plentils.
  3. 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.
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