I love Panzanella salad in Summer. I also love to play with the classic recipe when so inspired. And I was inspired big time by the Roasted Tomato & Burrata recipe we recently published from Chef Karen Akunowicz using her Chef's Blend Extra Virgin Olive Oil created with Sicilian-based Bona Furtuna (the EVOO is so good!).
I basically took Chef Karen's recipe and put it on some toasted chunks of bread tossed in a vinaigrette. I excluded red onions, a Panzanella salad staple, not feeling the raw onion with the roasted tomatoes and unctuous cheese, but feel free to use them.
Finally, I paired this perfect summer meal with a sparkling red Gragnano from Campania, an under-the-radar wine which you can read all about here.
Roasted Tomato & Burrata Panzanella Salad
4
servings10
minutes15
minutesIngredients
1 loaf 1 day old Italian bread
8 8 vine tomatoes
4 balls 4 Burrata cheese (drained & quartered)
1 cup 1 Extra Virgin Olive Oil (+ one swirl).
2 Tbls. 2 Red Wine Vinegar (or acid of your choice)
1/4 cup 1/4 Chopped Flat Leaf parsley
salt & pepper
1 clove 1 garlic (optional)
Directions
- Preheat the over to 375 degrees.
- Keeping the tomatoes on the vine on an oven-safe pan, coat them with 1/2 cup of the olive oil.
- Season the tomatoes with salt and pepper (to taste).
- Roast the tomatoes for 12-15 minutes (until the skin separates and the tops barely brown).
- Remove the tomatoes from the oven and tent with foil.
- Half the Italian loaf length-wise and put in the oven to lightly toast (2-3 minutes).
- Remove bread and scratch toasted surface with the garlic clove (optional) and then cut into two-inch cubes. Set aside.
- In a large bowl, make a vinaigrette using the remaining olive oil and the red wine vinegar.
- Toss the bread in the vinaigrette.
- Remove the tomatoes from the vine and quarter each one.
- Add the tomatoes to the bowl.
- Add the Burrata quarters.
- Season to taste with salt and pepper.
- Add a swirl of fresh Extra Virgin Olive Oil.
- Sprinkle the parsley over top.
- Gently toss and serve.
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