Easy Panzanella Salad with Burrata
If you love tomatoes, you have to make this Easy Panzanella Salad with Burrata. And honestly even if you don’t like tomatoes, you still have to make this salad.
Ingredients
- 3-4 medium-size heirloom tomatoes
- 2 large slices sourdough bread
- 2 tablespoons olive oil
- 8 oz. burrata cheese
- Salt
- Pepper
- Fresh basil to garnish
Dressing
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon chopped fresh basil chopped
Instructions
- Preheat the oven to 350 F.
- Wash and cut tomatoes into 1-inch pieces. Add the tomatoes to a colander over a large bowl and add salt. Mix to combine and let the tomatoes set for about 15 minutes, tossing them occasionally, so that their juices get released into the bowl. Set aside.
- Slice the bread into small cubes. Toss with 2 tablespoons of olive oil, salt, and pepper and spread on a baking sheet. Toast the bread in the preheated oven for about 15-20 minutes, shaking the pan to stir about halfway through.
- Make the dressing. In a small bowl, add the juice from the tomatoes, remaining 3 tablespoons of olive oil, red wine vinegar, minced garlic, Dijon mustard, honey, basil, and salt. Whisk well.
- Assemble the salad. In a large bowl, add the salted tomatoes and toasted bread. Pour the dressing on top and toss to combine. (Optional: let the dressing set for at least 10 minutes before adding cheese and eating).
- Gently cut the burrata into small pieces. Top the salad with the burrata and add fresh basil to garnish.