Roasted Greens Panzanella Salad

Name: Roasted Greens Panzanella Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 3 Tbsps balsamic vinegar; 1 teaspoons freshly ground black pepper; 1 loafs day-old ciabatta bread, cut into 1-inch cubes (about 8 cups); 1 bunch kale, cleaned and roughly chopped; 2 Tbsps olive oil; 6 Tbsps extra-virgin olive oil; 1 bunch red chard, cleaned and roughly chopped; 1 teaspoon salt; 227 grams sun-dried tomatoes, drained and chopped

Roasted Greens Panzanella Salad might be a good recipe to expand your side dish recipe box. This vegan recipe serves 6. One serving contains 376 calories, 10g of protein, and 20g of fat. If you have kale, olive oil, day-old ciabatta bread, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with foil.

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Place the chopped greens on the foil.

Ingredients you will need

Greens

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Aluminum Foil

Drizzle with olive oil and gently toss. Top the greens with another piece of foil and seal shut. Roast the greens until tender, about 20 minutes.

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Olive Oil

Greens

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Aluminum Foil

Place the bread cubes, sun-dried tomatoes, vinegar, extra-virgin olive oil, salt, and pepper in a large bowl. Gently toss.

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Extra Virgin Olive Oil

Sun Dried Tomatoes

Bread Cubes

Vinegar

Pepper

Salt

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Bowl

Add the roasted chard and toss to combine.

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Swiss Chard

Serve.

Equipment

Ingredients

Servings:

3Tbsps

balsamic vinegar 1teaspoons

freshly ground black pepper 1loafs

day-old ciabatta bread, cut into 1-inch cubes (about 8 cups)1bunch

kale, cleaned and roughly chopped 2Tbsps

olive oil 6Tbsps

extra-virgin olive oil 1bunch

red chard, cleaned and roughly chopped 1teaspoon

salt 227grams

sun-dried tomatoes, drained and chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Barone Ricasoli Castello di Brolio Chianti Classico Gran Selezione with a 4.4 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.