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Toasted Panzanella Salad

Toasted Panzanella Salad with Burrata and Thyme Vinaigrette

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An Italian classic that’s perfect for any lazy summertime lunch.

  • Makes : 4-6 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 15 mins
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Croutons

5 slices of sourdough bread
olive oil
sea salt and freshly ground pepper

Dressing

¼ C (60 ml) olive oil
¼ C (60 ml) canola oil
1 Tbsp (15 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard
a small handful of freshly picked thyme leaves
a squeeze of lemon juice
sea salt and freshly ground pepper

Salad

500 g of mixed interesting tomatoes, sliced into wedges / bite-sized chunks
a handful of fresh basil leaves
a handful of fresh chives, chopped
Pecorino Romano cheese
sea salt and freshly ground pepper
2 balls of Burrata cheese

Croutons

Preheat the oven to 200 ºC. Tear the bread into bite-sized chunks and scatter onto a baking tray. Drizzle with olive oil, season with salt and pepper and toss to combine.

Bake for 10-15 minutes until it starts to turn golden brown. Remove from the oven and set aside to cool.

Dressing

In a mixing bowl, whisk the red wine vinegar and the Dijon mustard together then stream in the olive oil while whisking. When the liquid has emulsified you can add the rest of the oil and continue whisking. Add the thyme and lemon juice and season to taste.

Salad

Place the tomatoes into a large bowl and season generously with salt. Allow the tomatoes to stand for at least 10 minutes to draw out some of the moisture.

Toss the toasted bread into the bowl then add 2-3 tablespoons of the dressing and mix well to combine.

Place the Burrata cheese onto a platter and creatively add the tomato and toasted bread mix around. Top with shaved Pecorino and freshly ground pepper and serve with extra dressing on the side.