5 from 1 vote
Roasted Broccoli Panzanella Salad + 30 Minute Mediterranean Diet Cookbook Review @shawsimpleswaps. #salad #mediterraneandiet
Roasted Broccoli Panzanella
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Salad
Cuisine: Mediterranean
Servings: 4 servings
Calories: 216 kcal
Author: Excerpt from The 30-Minute Mediterranean Diet Cookbook: 101 Easy, Flavorful Recipes for Lifelong Health, published by Rockridge Press. Copyright © 2018 by Serena Ball, MS, RDN, and Deanna Segrave-Daly, RDN.
  • 1 pound broccoli, trimmed and cut into 1-inch and 1/2-inch stem slices about 3 medium stalks
  • 3 tablespoons extra virgin olive oil, divided
  • 1 pint cherry or grape tomatoes about 1 1/2 cups
  • 1 1/2 teaspoons honey, divided
  • 3 cups cubed whole-grain crusty bread
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • grated Parmesan cheese (or alternative) for garnish
  1. Place a large, rimmed baking sheet in the oven. Preheat the oven to 450 degrees F with the pan inside.

  2. Put the broccoli in a large bowl, and drizzle with 1 tablespoon of the oil. Toss to coat.

  3. Carefully remove the hot baking sheet from the oven and spoon broccoli onto it, leaving some oil in the bottom of the bowl. Add the tomatoes to the same bowl, and toss to coat with the leftover oil. Toss the tomatoes with 1 teaspoon of honey, and scrape them onto the baking sheet with the broccoli. 

  4. Roast for 15 minutes, stirring halfway through. Remove the sheet from the oven, and add the bread cubes. Roast for 3 more minutes. The broccoli is ready when it appears slightly charred on the tips and is tender-crisp when  poked with a fork.

  5. Spoon the vegetable mixture onto a serving plate or into a large, flat bowl.

  6. In a small bowl, whisk the remaining 2 tablespoons of oil together with the vinegar, the remaining honey, and the pepper and salt. Pour over the salad, and toss gently. Sprinkle with cheese and oregano, if desired, and serve.

Recipe Notes

Cheese not calculated into analysis. Feta used in current recipe photo. 

Nutrition Facts
Roasted Broccoli Panzanella
Amount Per Serving
Calories 216 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Sodium 419mg 17%
Potassium 690mg 20%
Total Carbohydrates 23g 8%
Dietary Fiber 5g 20%
Sugars 8g
Protein 6g 12%
Vitamin A 33.8%
Vitamin C 142.3%
Calcium 8.8%
Iron 9.5%
* Percent Daily Values are based on a 2000 calorie diet.