Dinners and Mains
Simple Burrata and Heirloom Tomato Panzanella Recipe
This is the ultimate 'no-cook' summer dinner that leans heavily on the quality of your garden haul. We are talking juicy heirloom tomatoes, crispy torn bread to soak up the vinaigrette, and big globes of creamy burrata to tie it all together.
- Prep
- 15 min
- Cook
- 5 min
- Serves
- 4
- Level
- Easy
- Per serving
- 520 kcal
Method
Toss your bread cubes into a large skillet with a drizzle of olive oil over medium heat. Toast them for about 5 minutes until the edges are golden and crunchy but the centers still have a bit of give.
Slice your heirloom tomatoes into bite-sized, irregular wedges. Put them in a large mixing bowl and sprinkle generously with sea salt. Let them sit for 10 minutes—this is the secret to getting that delicious 'tomato water' that flavors the bread.
Add the thinly sliced red onion, capers, red wine vinegar, and the half-cup of olive oil directly into the bowl with the tomatoes and their juices. Give it a gentle toss.
Add the toasted bread and hand-torn basil leaves to the bowl. Mix everything together so the bread starts to drink up the dressing. Let it stand for another 5 minutes.
Transfer the mixture to a large serving platter. Carefully place the burrata balls on top, break them open with a knife or your fingers so the creamy center oozes out, and finish with a final drizzle of oil and a crack of black pepper.
Notes
Use the best quality olive oil you have; since this isn't cooked, you will really taste the flavor profile.
If your bread is very fresh, toast it a bit longer in the oven at 350°F to ensure it doesn't get soggy too quickly.
Don't refrigerate your tomatoes before making this; cold temperatures kill the flavor and texture of a good heirloom.
For an extra punch, rub a halved garlic clove on the toasted bread while it's still warm.
