Turkey Pepperoni Pizza Panzanella
8
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Panzanella, an Italian bread and tomato salad, is a great use of dry, day-old bread, which soaks up the juices of the tomatoes. Be sure to stir in the basil just before serving so that it doesn’t turn brown from the acid in the vinaigrette.
Ingredients
Cooking spray
4 spray(s)
Grape tomatoes
1 cup(s), halved
Tomato
3 medium, (1 lb), chopped
Kosher salt
¾ tsp
Focaccia bread
4 oz, cut into 1-inch cubes
Extra virgin olive oil
3 Tbsp
Red wine vinegar
2 Tbsp
Dijon mustard
1 tsp
Dried oregano
½ tsp
Black pepper
½ tsp
Garlic
1 clove(s), grated
Turkey pepperoni
20 piece(s), cut into half-moons
Fresh mozzarella cheese
3 oz, torn
Fresh basil
¾ cup(s), torn
Instructions
1
Preheat the oven to 350°F. Set a strainer over a large bowl. In the strainer, toss the tomatoes with the salt. Let the tomatoes stand for 15 minutes.
2
Meanwhile, line a sheet pan with parchment paper. Arrange the bread cubes on the pan and lightly coat with cooking spray. Bake until toasted, 12 to 15 minutes.
3
Remove the strainer with the tomatoes from the bowl and set aside. Add the oil, vinegar, mustard, oregano, black pepper, and garlic to the bowl of tomato juices and whisk. Add the tomatoes, toasted bread, pepperoni, and cheese and toss gently to combine. Let stand for at least 15 minutes or up to 4 hours. Just before serving, stir in the basil.
4
Serving size: 1½ cups
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