Burrata Panzanella Salad
I remember when I first learned of Panzanella salad. Bread in a salad? Where had that been all my life? Toasted croutons, super simple vinaigrette, dreamy burrata, and fresh veggies. Simple, and so fresh & fab. Such a summery treat on a warm day.
PREP TIME
15 minutes
COOK TIME
15 minutes
INGREDIENTS
15
Serves: 2
Ingredients
- 380 grams380 grams380 grams Baguette, 1/2 the baguette. Cut in to large chunks / croutons & dressed in EVOO, salt, pepper, dried oregano, and pepper flakes
- 2 whole2 whole2 whole Burrata
- 6 whole6 whole6 whole Tomato, I used Cocktail tomatoes and quartered them. You could sub in Roma and cut them in to 6 pieces.
- 1 whole1 whole1 whole Chili Infused Olive Oil
- 1 whole1 whole1 whole Organic Balsamic Glaze
- 0.25 cup0.25 cup0.25 cup Extra Virgin Olive Oil
- 0.5 whole0.5 whole0.5 whole Lemon, juice
- 1 tsp1 tsp1 tsp Dijon Mustard
- 1 Tbsp1 Tbsp1 Tbsp Basil, Fresh, torn / chiffonade
- 1 clove1 clove1 clove Garlic, crushed & minced
- 0.25 whole0.25 whole0.25 whole Red Onion, thinly sliced
- 2 Tbsp2 Tbsp2 Tbsp Parsley, chopped
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
Easy Vinaigrette
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 350 F
- Add the cubed bread to a mixing bowl and drizzle with a few Tbsp. EVOO. Season liberally with Himalayan salt, dried oregano, cracked pepper, and pepper flakes. Toss until coated and transfer to a parchment lined baking sheet. Bake for 7, flip, and continue for 3 - 5 minutes until golden brown & crisp. Remove and cool. You don't want them charcoal, keep an eye on them for golden brown colour, crisp, but still a little softness in the center.
- As the bread toasts, add your EVOO, lemon juice, and Dijon to a mixing bowl and whisk to combine. Drop in the garlic, basil, & red onions, and let those sit in the vinaigrette while you prepare everything else.
- Once the bread is ready and cooled, add your tomatoes, crisp bread, and parsley to the bowl with the vinaigrette. Toss to combine and let the salad sit for 5 - 10 minutes, allowing the croutons to soften a bit from the vinaigrette prior to serving. They should still be crisp, but have a slight chew from soaking in the vinaigrette. Taste your salad and season with salt / pepper to taste.
- Divide the salad on to two serving plates. Drop your burrata in to the center of your plate, breaking it open to expose the creamy inside. Season the burrata with Himalayan salt & cracked pepper. Drizzle the entire salad with chili oil followed by a nice drizzle of balsamic reduction. ENJOY!
Notes
- Panzanella Salad is best eaten immediately. If you happen to have some leftover, airtight container for 2 days maximum and you'll need to add some EVOO / lemon to rehydrate.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Nut Free Pescetarian Salads Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 611 |
| Fat: | 60 g |
| Carbohydrates: | 8 g |
| Protein: | 11 g |
| Cholesterol: | 72 g |
| Sodium: | 267 mg |
| Fiber: | 1 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
4 responses to “Burrata Panzanella Salad”
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ok GORGEOUS. also that vinaigrette sounds divine!!
Thank you so much Pooja! It was light and fab, just as I’d hoped 🙂 I appreciate it!
I feel like I can taste this! Looks amazing!😍
Thank you so much <3