Panzanella with Tomato, Mozzarella and Arugula

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Panzanella with Tomato, Mozzarella and Arugula
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Health Score:
6,5 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 25 min.
Ready in
Calories:
316
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie316 kcal(15 %)
Protein6.75 g(7 %)
Fat22.43 g(19 %)
Carbohydrates24.05 g(16 %)
Sugar added0 g(0 %)
Roughage1.22 g(4 %)
Vitamin A115.28 mg(14,410 %)
Vitamin D0 μg(0 %)
Vitamin E0.6 mg(5 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.11 mg(10 %)
Niacin2.44 mg(20 %)
Vitamin B₆0.12 mg(9 %)
Folate57.05 μg(19 %)
Pantothenic acid0.29 mg(5 %)
Biotin4.06 μg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C14.04 mg(15 %)
Potassium295.73 mg(7 %)
Calcium125.07 mg(13 %)
Magnesium22.68 mg(8 %)
Iron1.8 mg(12 %)
Iodine2.2 μg(1 %)
Zinc0.47 mg(6 %)
Saturated fatty acids4.61 g
Cholesterol3.5 mg

Ingredients

for
4
Ingredients
3 tablespoons
5 tablespoons
1 teaspoon
dried Oregano
1 teaspoon
dried Thyme
½ teaspoon
dried Rosemary
3
large Tomatoes
2 handfuls
1 handful
2
Mozzarella balls (125 grams)
5 slices
1

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.