Is it me or is Buratta everywhere right now? Whenever we go out to eat it seems to pop up on the menu.
Not that I am complaining! I adore this creamy cheese. It seems to pair well with just about anything!
My favorite Burrata salad to date was at Rustic Canyon, a restaurant in Santa Monica we tried last weekend. The textures were on point, the flavors blended together perfectly, and it wasn’t overly dressed (a crucial one for me).
Because I just can’t get enough of this cheese, I set out to recreate a similar dish at home. Many people recommend using stale bread for Panzanella salads. I personally don’t understand that because you’re going to toast the bread anyway, so I used two fresh multi-grain rolls from Whole Foods and the result was delicious. I recommend a good crusty bread here like ciabbata or french bread.
There are few ingredients in this salad, so the key is to make sure the ones you do use are good quality and flavorful. I used a delicious farmer’s market heirloom tomato and a fantastic Cabernet Sauvignon Balsamic vinegar my brother and sister-in-law bought for me in Napa Valley.
This burrata panzanella salad is a perfect appetizer or side dish for spring and summer. (Can you believe it is the middle of March already?)
Travis and I sat at the table, each with a fork in our hand, and dug right in. I particularly loved the bites of bread soaked in yummy balsamic, but that is probably because I am a carboholic…
- 2-3 cups Baguette or other crusty bread (cut into 1 inch pieces)
- Cooking Spray
- 4oz Burrata
- 2oz Baby Arugula (about 3 large handfuls)
- 1 large Heirloom Tomato (chopped into 1 inch pieces)
- ¼ cup Olive Oil
- 3 Tablespoons Good Quality Balsamic Vinegar
- Salt and Pepper
- Set oven to broil on High. Lay the bread cubes on a baking sheet and spray with cooking spray. Broil for 2-3 minutes until lightly browned. Remove from the oven and let cool.
- Place the burrata ball at the bottom of a medium bowl. Arrange the arugula, tomato, and bread cubes around the burrata. Whisk together the olive oil and balsamic vinegar with a pinch of both the salt and pepper. Drizzle the balsamic mixture over the burrata salad. Mix together gently to coat. Let sit for at least 10 minutes to allow the flavors to come together. Sprinkle with salt and pepper to taste.