Triple Tomato Panzanella
Triple Tomato Panzanella
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
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
- 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.