Tuscan Sourdough Panzanella with Burrata, Heirloom Tomatoes and Basil Vinaigrette
5.0
(1 reviews)
25min
30min
4
420
Chef's Note
The key to a perfect panzanella is using slightly stale bread that will absorb the dressing without becoming soggy. If you only have fresh bread, toasting it as directed creates the perfect texture. For the best flavor, let the salad rest 10-15 minutes before serving, but add the burrata at the last minute.
Tags
Ingredients
8 oz day-old sourdough bread
1/4 cup olive oil
2 medium garlic cloves
1.5 lbs heirloom tomatoes
1 medium English cucumber
1/2 medium red onion
1 cup fresh basil leaves
8 oz fresh burrata cheese
3 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp honey
2 tbsp capers
1 tsp kosher salt
1/2 tsp black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cut the 8 oz sourdough bread into 1-inch cubes. Place on a baking sheet, drizzle with 2 tbsp olive oil, and toss to coat evenly.
- 3
Bake bread cubes for 15-20 minutes, tossing halfway through, until golden brown and crisp on the outside but still slightly chewy inside. Remove from oven and let cool.
- 4
While bread is toasting, prepare the vegetables: Core and cut 1.5 lbs heirloom tomatoes into bite-sized chunks, collecting all juices in a large bowl.
- 5
Peel and dice 1 medium English cucumber into 1/2-inch pieces.
- 6
Thinly slice 1/2 medium red onion and soak in cold water for 5 minutes to reduce sharpness. Drain well.
- 7
Mince 2 garlic cloves.
- 8
For the basil vinaigrette: In a food processor, combine 1/2 cup basil leaves, minced garlic, 3 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, remaining olive oil (about 2 tbsp), 1/2 tsp salt, and 1/4 tsp pepper. Pulse until smooth, about 30 seconds.
- 9
In the large bowl with tomatoes and their juices, add cucumber, drained red onion, 2 tbsp capers, and the toasted bread cubes.
- 10
Pour the basil vinaigrette over the salad and toss gently to combine. Let sit for 10 minutes to allow bread to absorb the dressing and flavors to meld.
- 11
Tear the 8 oz burrata cheese into pieces and arrange on top of the salad.
- 12
Tear the remaining 1/2 cup basil leaves and scatter over the salad.
- 13
Season with remaining 1/2 tsp salt and 1/4 tsp black pepper. Serve immediately.
Nutrition Information (per serving)
420
15g
38g
24g
Reviews (1)
Danielle D.
11/25/20255/5
Bought some burrata from Costco. Had a basil plant about to die. Knew there was potential there and this random recipe delivered. What an amazing lunch with some many flavours and textures. The sauce was incredible.