Panzanella Salad with a Twist

Name: Roasted Tomato u0026amp; Burrata Panzanella Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 loaf day old Italian bread; 8 vine tomatoes; 4 balls Burrata cheese (drained u0026amp; quartered); 1 cup Extra Virgin Olive Oil (+ one swirl).; 2 Tbls. Red Wine Vinegar (or acid of your choice); 1/4 cup Chopped Flat Leaf parsley; salt u0026amp; pepper; 1 clove garlic (optional)

Panzanella salad inspiration strikes our Editor-in-Chief thanks to a recent recipe featuring roasted tomatoes and Burrata.

By Andrew Cotto

9:00 AM EDT on July 27, 2023

Panzanella salad with burrata and roasted tomatoes — Roasted Tomato & Burrata Panzanella Salad.

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

Recipe by Andrew Cotto

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

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.