Panzanella with Tomato, Mozzarella and Arugula
(1 vote)
(1 vote)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 25 min.
Ready in
Calories:
365
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 60.5 μg | (101 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 385 mg | (10 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 Tbsps dark balsamic vinegar
- 5 Tbsps olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp dried rosemary
- sugar
- salt
- peppers
- 3 large Tomatoes
- 2 handfuls Arugula
- 1 handful Basil
- 2 Mozzarella (125 grams)
- 5 slices white bread
- 1 garlic clove
Preparation steps
1.
Whisk balsamic vinegar in a bowl with 3 tablespoons olive oil, oregano, thyme and rosemary and season with sugar, salt and pepper.
2.
Preheat the oven broiler.
3.
Rinse tomatoes, remove stalks and cut into large cubes. Rinse arugula and basil and shake dry. Drain mozzarella and cut into large pieces. Mix tomatoes in a bowl with arugula, basil and mozzarella. Arrange tomato mixture on plates.
4.
Brush white bread with remaining olive oil and toast on both sides for about 5 minutes under the preheated oven broiler, watching carefully. Meanwhile, peel garlic and cut in half. Remove bread from the oven and rub with garlic. Cut bread into cubes and add to salad.
5.
Drizzle dressing over each salad and serve immediately.
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