Panzanella Salad With Burrata (Tuscan Tomato & Bread Salad)
Panzanella salad with burrata is a great summer dish! This Italian bread salad is made with seasonal tomatoes & served with creamy burrata.
Servings: 2 Salads
Equipment
- Large Mixing Bowl
- Baking Tray
- Microplane/Grater
Ingredients
Bread
- 150 g Bread (Focaccia, Sourdough Or Ciabatta)
- ½ tbsp Olive Oil
Dressing
- 2 Garlic Cloves
- ½ tsp Dijon Mustard
- 1 tbsp White Wine Vinegar
- 50 g Olive Oil
The Salad
- 400 g Ripe Tomatoes (See Notes)
- 1 Shallot
- 1 tsp Capers (Drained)
- Fresh Basil
- 1 Burrata
Instructions
Bread
- Preheat an oven to 160°c/140°c fan (320°f/284°f).
- Tear the bread into 2-3 cm pieces then transfer to a baking tray. Drizzle over the olive oil then season the bread with sea salt & freshly cracked black pepper.
- Bake the bread for 10-15 minutes, until lightly toasted & crisp on the edges. Give the tray a shake every 5 minutes. Once baked, set the bread aside, to cool.
Dressing
- Grate the garlic into a large mixing bowl, add in the mustard & vinegar then whisk to combine.
- Drizzle in the olive oil, whisking constantly as you do so, to emulsify the dressing. Season with salt & pepper.
The Salad
- Chop your tomatoes into rough chunks & thinly slice the shallot. Add both to the bowl of dressing, along with the chunks of bread & the capers.
- Season the salad with salt & pepper then toss, to combine. Split the salad between two bowls then top with plenty of fresh basil leaves.
- Cut the burrata in half then place one half on top of each salad. Season the cut side of each burrata half with salt & pepper then serve immediately.
Notes
1. Tomatoes - Good quality tomatoes make all the difference in this salad! Feel free to use whatever variety of tomato you like, just make sure to serve them at room temperature, for the best flavour.
2. Burrata - If you’d prefer to serve this salad with a different cheese, some torn mozzarella would be a good choice. If you are using burrata, make sure to let it come up to room temperature before serving.
3. Bread - I'd recommend using either focaccia, sourdough or ciabatta for this recipe. Once cooked, the bread should still be soft in the middle but crisp on the edges.
4. Serving - Panzanella salad is best served straight away. If you did want to make it in advance, you could get all the components prepped then mix with the dressing when you want to serve.