Heirloom Tomato and Burrata Panzanella Salad

This Heirloom Tomato and Burrata Panzanella Salad is perfect for summer when tomatoes are perfectly ripe and in season. Serve this salad as an appetizer or hearty vegetarian main course.

Not that I am complaining! I adore this creamy cheese. It seems to pair well with just about anything!

My favorite burrata dish I’ve tried to date was at Rustic Canyon, a restaurant in Santa Monica we tried last weekend. They served it in a salad, and the textures were on point, the flavors blended together perfectly, and the lettuce wasn’t overly dressed (a crucial one for me).

Because I just can’t get enough of this cheese, I set out to replicate their dish at home. For this panzanella salad I recommend a good crusty bread here like ciabbata or french bread. I used two multigrain rolls from Whole Foods.

There are not many 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 balsamic dressing!

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Heirloom Tomato and Burrata Panzanella Salad

Prep Time

10 mins

Cook Time

3 mins

Total Time

13 mins

 

This Heirloom Tomato and Burrata Panzanella Salad is perfect for summer when tomatoes are perfectly ripe and in season. Serve this salad as an appetizer or hearty vegetarian main course.

Course: Salad

Cuisine: American

Keyword: Burrata, Heirloom Tomato, Salad

Servings: 2 -3

Author: Rachel (littlechefbigappetite)

Ingredients

• 2-3 cups Baguette or other crusty bread, cut into 1 inch pieces
• Cooking Spray
• 4 oz Burrata
• 2 oz Baby Arugula, about 3 large handfuls
• 1 large Heirloom Tomato, chopped into 1 inch pieces
• 1/4 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.