Deconstructed Panzanella With Burrata
- Prep Time 0:15
- Estimated Cost $9.50
- 27 Comments
Burrata is my current culinary obsession. A mozzarella exterior filled with decadent cream, it’s hard to justify buying regular old mozzarella while it’s much more attractive sister beckons to me.
This simple salad showcases this indulgent (and affordable!) cheese. I’ll put out forks when I serve it, but strongly encourage dining companions to dive in with their fingers, scooping cheese, tomatoes and basil onto the crusty cubes of of bread.
Note: this salad is only as good as its ingredients. Be sure to use fresh burrata, ripe tomatoes and basil and quality extra-virgin olive oil.
- 2 4-oz rounds of fresh burrata mozzarella cheese, cut into quarters $4
- 3 cups halved cherry tomatoes $3
- 1 large handful fresh basil leaves, gently torn $1 for a bunch
- 6 thick slices good sourdough or ciabatta bread, cut into 2" cubes $1.50 for a loaf
- 3 tbsp extra virgin olive oil Pantry
- 2 tbsp balsamic vinegar Pantry
- salt and pepper to taste Pantry
Recipe Serves 2-4
- Arrange the burrata in the center of a platter or individual salad plates. Surround with a layer of halved cherry tomatoes. Surround tomatoes with fresh basil. Surround basil with cubes of bread.
- Drizzle ingredients with olive oil and balsamic. Sprinkle with salt and pepper to taste.
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