Description
A delightful Panzanella Salad with creamy Burrata cheese, ripe tomatoes, crusty bread, and a tangy dressing. This salad is a perfect balance of flavors and textures, ideal for a light and refreshing meal.
Ingredients
Units
Scale
Salad:
- 2 1/2 pounds Ripe Tomatoes, Cut Into Bite-Sized Pieces
- 6 cups 1 1/2 inch Cubes of Bread (Ciabatta or Rustic Italian Bread)
- 1 Small Red Onion, Peeled & Thinly Sliced
- 1 1/2 cups Thinly Sliced Cucumber
- 1/4 cup Chopped Fresh Basil Leaves
- 6 ounces Burrata Cheese
Dressing:
- 1/2 cup Extra Virgin Olive Oil
- 4 Tablespoons Red Wine Vinegar
- 1 Teaspoon Dijon Mustard
- Salt & Pepper, To Taste
Instructions
- Preheat the oven: Preheat the oven to 350 degrees F.
- Bake the bread: Spread the bread cubes on a baking sheet and bake for about 15 minutes until crisp but not browned. Cool to room temperature.
- Make the dressing: Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl.
- Assemble the salad: In a large bowl, combine bread cubes, tomatoes, cucumbers, onions, and basil.
- Add the dressing: Drizzle the dressing over the salad and toss to coat well.
- Season and rest: Taste the salad, adjust seasoning with salt and pepper if needed. Let the salad rest for 30 minutes.
- Serve: Transfer the salad to a serving bowl or individual plates. Break up the burrata and place on top before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 716
- Sugar: 13g
- Sodium: 1052mg
- Fat: 31g
- Saturated Fat: 8g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 88g
- Fiber: 7g
- Protein: 23g
- Cholesterol: 22mg
