Burrata Panzanella

9/6/2023

Burrata Panzanella

Prep Time: 15 Min
Cook Time: 10 - 15 Min

Yields: 2 Servings

WHAT YOU NEED

2 x Burrata
1/2 380g Sourdough Baguette, chopped in to cubes (EVOO, Himalayan Salt & Cracked Pepper, Dried Oregano, Red Pepper Flakes)
6 x Sweet Cocktail Tomatoes, cut in to quarters
1/4 C EVOO
1/2 Lemon, juiced
1 Tsp. Dijon Mustard
1 Tbsp. Fresh Basil, rolled & sliced *chiffonade)
2 Tbsp. Fresh parsley, chopped
1/4 Red Onion, thinly sliced
1 clove Garlic, crushed & minced
Chili Oil
Balsamic Reduction
Himalayan Salt & Cracked Pepper

Preheat your oven to 350 F
Add the cubed bread to a mixing bowl and drizzle with a few Tbsp. EVOO. Season liberally with Himalayan salt, dried oregano, cracked pepper, and pepper flakes. Toss until coated and transfer to a parchment lined baking sheet. Bake for 7, flip, and continue for 3 - 5 minutes until golden brown & crisp. Remove and cool. You don't want them charcoal, keep an eye on them for golden brown colour, crisp, but still a little softness in the center.

As the bread toasts, add your EVOO, lemon juice, and Dijon to a mixing bowl and whisk to combine. Drop in the garlic, basil, & red onions, and let those sit in the vinaigrette while you prepare everything else.
Once the bread is ready and cooled, add your tomatoes, crisp bread, and parsley to the bowl with the vinaigrette. Toss to combine and let the salad sit for 5 - 10 minutes, allowing the croutons to soften a bit from the vinaigrette prior to serving. They should still be crisp, but have a slight chew from soaking in the vinaigrette. Taste your salad and season with salt / pepper to taste.
Divide the salad on to two serving plates. Drop your burrata in to the center of your plate, breaking it open to expose the creamy inside. Season the burrata with Himalayan salt & cracked pepper. Drizzle the entire salad with chili oil followed by a nice drizzle of balsamic reduction. ENJOY!