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Panzanella Salad with Burrata

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.

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preparation & ingredients

2-3 balls Murray’s Buratta

2 cups Mixed tomatoes, large chop

Salt, pepper, and fresh, roughly chopped herbs (parsley, basil, thyme) to taste

3 cups Day-old baguette or other crusty bread, cubed

1/3 cup Murray’s Balsamic Vinegar

1-2 small shallots, thinly sliced

1/2 cup Murray’s Arbequina EVOO

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.

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