Panzanella Salad with Burrata Cheese

Name: Panzanella Salad with Burrata Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 200g/7oz crusty bread (1-2 day old bread is best. I use some staling focaccia in mine); 350g /12 oz cherry tomatoes, halved or quartered; 1 English cucumber, seeded and sliced; 1 red bell pepper, chopped; 1 small red onion, sliced; 20 basil leaves, julienned; Drizzle of extra virgin olive oil for croutons; 1 teaspoon (4g) flaky sea salt; 1/3 cup (80ml) extra virgin olive oil; 2 Tablespoons (30ml) red wine vinegar (or balsamic vinegar); 1/2 teaspoon (3g) Dijon mustard; 1 clove of garlic, minced; 1/2 teaspoon (3g) honey (omit if using balsamic vinegar); Tomato juices; freshly cracked black pepper, to taste; 1 small bag (80g) of salad leaves of choice; 5 oz (150g) ball of burrata cheese

4 steps

Prep:15minCook:15min

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!

Updated at: Thu, 17 Aug 2023 08:44:19 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories456.7 kcal (23%)

Total Fat30.8 g (44%)

Carbs34.4 g (13%)

Sugars9.1 g (10%)

Protein14.4 g (29%)

Sodium763.5 mg (38%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Make the croutons

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.

Prep the veggies

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.

Make the dressing

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.

Assemble the salad

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.