Heirloom Tomato and Burrata Panzanella Salad

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Is it me or is Buratta everywhere right now? Whenever we go out to eat it seems to pop up on the menu.

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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).

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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.

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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.

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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?)

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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…

Heirloom Tomato and Burrata Panzanella Salad
 
Prep time
Cook time
Total time
 
Recipe type: Salad
Serves: 2-3
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
 

8 Comments

  • Christine @ Cooking with Cakes
    March 20, 2014 - 10:08 am | Permalink

    burrata is EVERYTHING, if that’s what you meant ;) seriously one of my favorite cheeses to work with, and I love how you composed your salad around it’s beautiful center – this looks gorgeous girrrl!

  • Sarah @ The Woks of Life
    March 26, 2014 - 7:00 pm | Permalink

    Just stopped by after seeing your comment on our blog. This salad looks heavenly–LOVE heirloom tomatoes.

    • Rachel (littlechefbigappetite)
      March 26, 2014 - 8:11 pm | Permalink

      Thanks, Sarah! This salad was really delish!

  • April 11, 2014 - 8:56 am | Permalink

    Love pazanella salad- love the colours and the balsamic drizzle is lovely!

    • Rachel (littlechefbigappetite)
      April 11, 2014 - 3:20 pm | Permalink

      Thank you Jess! It was so delicious!

  • Pingback: No-Cook Summer Recipes - Little Chef Big Appetite

  • Tim
    June 9, 2014 - 9:43 am | Permalink

    Didn’t have arugula so used other greens but otherwise followed the recipe exactly. It was really delicious!

    • Rachel (littlechefbigappetite)
      June 9, 2014 - 10:08 am | Permalink

      So glad you liked it Dad :)

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