Panzanella Salad with Burrata

Tuscan’y Summer Salad Just Got Even Better

Panzanella is one of those examples of how leftovers can become something glorious. Day-old bread is able to take on the juices of tomatoes (along with a glug or two of oil and vinegar) without disintegrating into mush. Here, we curd things up a bit with balls of fresh, ribbony burrata over top, making this classic summer salad even heartier.

Panzanella Salad with Burrata

Tuscan’y Summer Salad Just Got Even Better

Prep Time : 10 min.
Cook Time : 10 min.
Total Time : 35 min.
Serves 2-4

Ingredients

2-3 balls Murray’s Buratta
3 cups day-old baguette or other crusty bread, cubed
2 cups mixed tomatoes, large chop
1 large or 2 small shallots, thinly sliced
1/2 cup Murray’s Coratina Denoccilato EVOO
1/3 cup Murray’s Balsamic Vinegar
Salt, pepper, and fresh, roughly chopped herbs (parsley, basil, thyme) to taste

Directions

Toss tomatoes and shallot with oil, vinegar, salt, pepper, and herbs. Allow to marinate for 5-10 minutes.
Gently mix tomato mixture in with bread pieces ensuring that liquid thoroughly coats and absorbs into bread. Let sit for at least 15 minutes, until bread begins to soften (can keep up to 4 hours in refrigeration).
Arrange on serving plate and top with whole burrata balls.
Finish with a drizzle of EVOO and a pinch of salt and pepper over the burrata.