Panzanella salad with burrata
Panzanella is a traditional Italian salad from Tuscany with a punchy dressing that soaks into pieces of bread. Combined with fresh tomatoes, roasted peppers and herbs, this is a delicious and vibrant dish that’s ideal for any party.
This salad comes complete with creamy burrata for an indulgent and satisfying treat!
WE MADE THIS!
Panzanella is a rustic and hearty dish that was originally created as a way to use up leftover bread. While some recipes still call for ‘stale’ bread, others prefer to toast a fresher loaf for a better texture. We used ciabatta as that was what we had!
You can make the elements of this salad ahead of time, but if you don’t want the bread to be too soggy, you can mix it all just before serving.
We love this recipe – it’s packed full of flavour! The tomatoes are key, so we were happy to find yellow and red grape tomatoes for some fresh sweetness.
TIME: 30 mins / BEST FRESH
Pre-heat the oven to 200°C.
Place the halved tomatoes in a colander over a bowl to catch the liquid. Sprinkle the salt over and mix well to coat. Leave for 15 minutes, shaking occasionally.
Drain the jarred peppers and tear into strips. Combine them with the sliced red onion, minced garlic, oregano, red pepper flakes, 4 tbsp of the olive oil, and red wine vinegar. Place into the fridge.
Tear the bread into bite size pieces. Spread onto a baking tray and drizzle with the remaining 2 tbsp olive oil. Toast in the oven for 8-10 minutes.
Put the toasted bread into a large mixing bowl. Add the pepper mixture from the fridge, along with the tomatoes, tomato juice, and the water. Toss to coat everything.
Add the prosciutto, basil and burrata!
An in-depth look at how to make the best Panzanella, from how to prepare the bread to salting tomatoes (a tip we used in our recipe). There are less additions to this salad, but it looks just as amazing.