Roasted Broccoli Panzanella Salad

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Roasted Broccoli Panzanella Salad

On several occasions, I’ve roasted broccoli until it’s smoky-sweet; but why, oh why have I never roasted cherry tomatoes? They emerge from the oven, split open from the juices that carmelize them into sweet-savory flavor bombs. Had I known this, I would have doubled the batch of tomatoes; as it was, there were barely enough to make this Roasted Broccoli Panzanella salad. The kids and I kept popping the tomatoes into our mouths.

I had a craving for panzanella salad and for roasted broccoli at the same time. I knew I needed tomatoes for color and for juicy sauciness to soften the crisp bread cubes. For ease of preparation, I thought I’d just throw the tomatoes in while roasting the broccoli. (While searching for recipes to assure the tomatoes wouldn’t explode if roasted at the same temperature as the broccoli, I found this recipe which coats them with [a lot of] honey before roasting.) Since lovely oregano is currently the only green thing that has emerged from garden – it adds a welcome fresh flavor.

Roasted Broccoli Panzanella salad stands up to being dressed ahead of time (without wilting,) so it’s perfect for a picnic. Fill the picnic basket with some lovely Vermont or Wisconsin cheeses, maybe some cold cuts and olives, and don’t forget dessert.

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Description

Add nutrition and lots of flavor to the traditional Italian bread salad with this Roasted Broccoli Panzanella.


  • 1 pound broccoli, trimmed, cut into florets
  • 3 tablespoons extra virgin olive oil, divided
  • 1 pint cherry/grape tomatoes
  • 1 1/2 teaspoon honey, divided
  • 3 cups cubed white or whole grain crusty bread, crisped in oven
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste
  • Parmesan (or other hard cheese) grated
  • 12 sprigs fresh oregano, leaves chopped, plus more for garnish


  1. Place broccoli in a large bowl and drizzle with 1 tablespoon oil and toss to coat, spoon onto large baking sheet. In the same bowl as the broccoli was tossed, add the tomatoes and toss to coat with olive oil left in the bowl (don’t add any more oil); drizzle tomatoes with 1 teaspoon honey and toss to coat. Scrap tomatoes onto the same baking sheet as broccoli.
  2. Roast in a preheated 425 degrees F oven for 20 minutes or until broccoli is slightly charred on the tips and tender-crisp. Place vegetables on a serving plate or bowl; add bread and toss gently.
  3. Whisk together remaining 2 tablespoons oil, vinegar and remaining 1/2 teaspoon honey. Pour over salad and toss gently. Sprinkle with cheese and oregano.

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