Heirloom Tomato and Green Leaf Panzanella Salad side dish ⏱ 25 min 55.0 g carbs / portion (estimated) vegan gluten Portions 🖨 Print 473.18 ml breadcrumbs 59.15 ml olive oil 4 pieces tomato 946.35 ml green leaf salt to taste pepper to taste 236.59 ml basil leaf 29.57 ml balsamic vinegar preheat oven to 180°C toast breadcrumbs with olive oil until golden slice tomatoes and season with salt and pepper assemble salad bowl with green leaves, tomatoes, and toasted breadcrumbs dress with olive oil and balsamic vinegar then toss tear basil leaves and scatter over salad Heirloom Tomato and Green Leaf Panzanella Salad balsamic vinegar basil leaf
