Panzanella with burrata
Panzanella con burrata
Panzanella crunchy with tomatoes, basil and burrata creamy, ready in just 20 minutes.
There panzanella Tuscan with toasted crunchy bread, ripe tomatoes, red onion and burrata creamy on top. History and Tradition The panzanella it's the salad of day-old bread of summer Tuscany. In this modern version the bread is toasted in the oven instead of soaked, maintaining its crunchiness, and the burrata It adds creaminess. The ripe tomatoes release their juices, which flavor the bread without completely breaking it down. Fresh basil is a must. A unique, refreshing, and satisfying summer dish.
Instructions
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3 steps · natural Italian voice
Toast the bread
Season the bread cubes with oil and salt. Bake at 200°C (392°F) for 8-10 minutes until golden and crispy.
Prepare the vegetables
Chop the tomatoes and thinly slice the onion. Season with oil, vinegar, salt, and basil and let simmer for 10 minutes.
Assemble
Add the bread to the tomatoes just before serving. Arrange the burrata open above with a drizzle of olive oil and pepper.
Chef's Tips
Add the toasted bread only at the last moment, so it remains crunchy; serve burrata at room temperature to enhance its creaminess.
Ingredients
- (10.58 oz) 300 g of rustic country bread cubes
- (21.16 oz) 600 g ripe tomatoes
- 1 small red onion
- 2 burrata ((4.41 oz) 125 g each)
- Plenty of fresh basil
- Extra virgin olive oil, red wine vinegar, salt, pepper
- Capers
- Cucumber
Can't find it in the US?
- rustic breadMost US supermarkets
A crusty country loaf or ciabatta
Not soft sandwich bread.
⚠️ Automatic ingredient-based detection. Always check product labels.
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