Panzanella Salad with Burrata and Sun dried Tomato Pesto
Traditional panzanella is made with stale, dried bread mixed with sweet tomatoes and vinaigrette. We have dressed our version up a bit with crunchy cucumbers, creamy burrata and topped with a tangy sun-dried tomato pesto. This flavorful Panzanella is great on its own as a simple lunch or as the perfect side at your next BBQ. The sundried tomato pesto is optional but its well worth the extra two minutes to make.
Recipe type: Salad
- 4 cups of stale bread such as ciabatta cut into ½ inch cubes
- ½ cup red onion, thinly sliced
- 1lb of Campari or pearl tomatoes, quartered
- 1 English cucumber, sliced
- 2 cups arugula
- 4 oz fresh burrata
- ½ cup extra-virgin olive oil
- 3 tablespoons of red wine vinegar
- ¼ teaspoon sea salt
- ¼ teaspoon fresh black pepper
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- 1teaspoon dijon mustard
- 1 clove of garlic, minced
- 3 oz of sundried tomato
- ½ cup of extra virgin olive oil
- ½ cup fresh basil
- ¼ cup of grated Parmigiano cheese
- salt and pepper to taste
- Preheat oven at 400
- In a large mixing bowl toss the cubed bread in 2 tablespoons of extra virgin olive oil. Transfer to a baking sheet and bake until the bread is dried out and crispy, about 5-7 minutes.
- Meanwhile, make the vinaigrette and pesto. For the vinaigrette, whisk together all of the ingredients in a small bowl and set aside.
- For the pesto add sundried tomato, parm cheese, basil and EVOO, s&p to a blender or food processor and gently pulse together. The mixture should be chunky. Set aside
- Remove bread from oven when crispy and set aside to cool.
- In a large bowl add the tomato, cucumber, arugula, red onion, and bread. Toss with vinaigrette. Let sit for 20 minutes to allow all of the flavors to combine.
- Before serving, top with sun-dried tomato pesto and burrata torn into pieces