Italian Panzanella Salad with Fresh Burrata
Description
Take that slate bread and use it to make a wonderful salad that is quick to make and so good.
Ingredients
1 lb. Heirloom tomatoes, sliced
½ small red onion, thinly sliced
Persian or hothouse cucumbers, thinly sliced (one per salad)
5 oz. stale country bread, ½ inch diced (at least 1 day old)
Burrata cheese (one dollop per salad) (it's just fresh mozzarella cheese)
2 t. basil, chopped
black olives, whole pitted (5 per salad)
3 T. olive oil
1 ½ T. white wine vinegar
1 ½ T. white vinegar
salt and black pepper, to taste
Directions
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In a large mixing bowl, add all vegetables, basil and bread. Add olive oil and vinegars. Season with salt and pepper. Toss salad until the bread soaks up the juices from the vegetables and dressing.
Refrigerate for at least 10 minutes.
Serve each salad topped with Burrata.
Prep Time
Cook Time
PT0M