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.
Burrata, Heirloom Tomato, Salad
Author: Rachel (littlechefbigappetite)
2-3cupsBaguette or other crusty bread,cut into 1 inch pieces
2ozBaby Arugula,about 3 large handfuls
1large Heirloom Tomato,chopped into 1 inch pieces
3TablespoonsGood 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.