Panzanella Salad with Burrata Cheese

The perfect way to use up any leftover odds and ends of bread you have lying around. Bake the bread into croutons and then mix with a vibrant array of crunchy veggies, zingy dressing and lots of fresh basil. Top the salad off with a ball of creamy burrata cheese and you've got yourself the perfect summertime meal!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 165C/330F. Tear or slice bread into crouton sized hunks and place on baking tray. Drizzle a little olive oil over the top, sprinkle with salt and pepper, massage into bread and bake for 15 minutes or until bread is starting to become nice and crispy. You don’t want it fully crisp like a crouton, just mostly crispy with a little softness inside.

Step 2

Slice tomatoes and place into large bowl with 1 teaspoon flaky sea salt and a bit of pepper. Set aside while you prep the rest of the veggies. Slice the red pepper, onion, cucumber and basil and set aside, separate to the tomatoes.

Step 3

Mix all of the dressing ingredients together. At this point, the tomatoes should have been sitting for a good ten minutes or so. Give the tomatoes a little squeeze to help them release their juices and add this salted tomato juice/seeds into the dressing and mix again. Check the seasoning of the dressing and adjust to taste if needed.

Step 4

In a large bowl, mix all veggies, croutons and dressing together. Check seasoning and add salt and freshly cracked pepper if needed. Serve on top of a bed of greens (I use rocket, watercress and spinach) and serve with torn ball of burrata cheese on top. Drizzle the burrata with a little olive oil and a sprinkle of sea salt and pepper to finish.