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- 4 cups mixed heirloom tomatoes, roughly chopped - 1 ball (approximately 8 oz) fresh burrata cheese, well-drained - 2 cups stale ciabatta bread, cut into 1-inch cubes - 1 small red onion, finely sliced - 1/2 cup fresh basil leaves, torn - 1/4 cup high-quality extra-virgin olive oil - 2 tablespoons aged balsamic vinegar - Sea salt and freshly cracked black pepper This recipe serves four people. It takes about 15 minutes to prep. The total time is 30 minutes. Each serving has approximately: - Calories: 350 - Fat: 20g - Carbohydrates: 30g - Protein: 10g This salad is fresh and light, making it perfect for warm days. The mix of sweet tomatoes, creamy burrata, and crunchy bread makes every bite a delight. - Preheat your oven to 400°F (200°C). This step warms the oven, ensuring even baking. - Spread the stale ciabatta cubes on a baking sheet. Drizzle half of the olive oil over them. Toss the cubes to coat them evenly. This helps to add flavor and crispiness. - Bake the bread for about 10-12 minutes. Look for a golden brown color. Remove them from the oven and let them cool completely. - In a large mixing bowl, combine the chopped heirloom tomatoes, sliced red onion, and torn basil leaves. This mix offers great color and flavor. - In a small bowl, whisk the remaining olive oil and balsamic vinegar together. Pour this dressing over the tomato mix. Toss gently to combine everything. Season with sea salt and black pepper to taste. This enhances all the flavors. - Add the toasted ciabatta cubes to the tomato salad. Toss gently to let the bread soak up the juicy flavors. This creates a delightful texture. - Tear the burrata cheese into pieces and scatter it on top of the salad. This creamy cheese adds richness to every bite. - Serve this salad right away. Enjoy the contrast of the crisp bread, juicy tomatoes, and creamy burrata. How do I balance acidity and seasoning? To balance the flavors, use quality ingredients. The ripe tomatoes add natural sweetness. The extra-virgin olive oil and balsamic vinegar enhance the taste. Use sea salt and freshly cracked black pepper to boost flavor. Taste as you go to find the right balance. What tomatoes should I choose? I suggest using mixed heirloom tomatoes. They come in various colors and sizes. This variety not only looks great but also adds depth of flavor. Look for tomatoes that feel firm but have a slight give when pressed. How can I arrange the salad visually? For a stunning look, use a large, shallow bowl. Start with the chopped tomatoes at the bottom. Layer the ciabatta croutons on top, then add torn basil leaves. Place the burrata in the center, showcasing its creaminess. This creates a beautiful focal point. What garnishing ideas can I use with basil? Torn basil leaves make a great garnish. They add a fresh aroma and vibrant color. You can also drizzle a little extra olive oil on top. This adds a glossy finish and enhances the dish’s appeal. How can I use pre-cubed bread? Using pre-cubed bread cuts down on prep time. You can find it in most grocery stores. Just toast it in the oven for that crunchy texture. This way, you save time without losing flavor. What are shortcuts for slicing tomatoes and onions? For quick slicing, use a sharp knife. Cut tomatoes in half, then slice into wedges. For onions, cut off the ends, then cut them in half. This method makes it easy to create even slices without tears. {{image_4}} You can make this salad even better with some fun extras. Try adding proteins like grilled chicken or shrimp. These meats add a hearty touch and make the salad a full meal. You can also mix in more vegetables. Cucumbers add a cool crunch, while bell peppers bring a sweet flavor. These additions keep your salad fresh and exciting. Feel free to experiment with your favorites! If you need gluten-free options, use gluten-free bread for the croutons. They will still bring that crunchy texture. For a dairy-free alternative, you can swap burrata for a nut-based cheese. This choice keeps the salad creamy without using dairy. Switch up the vegetables based on the season. In summer, mix in zucchini or radishes for a vibrant touch. As fall approaches, consider adding roasted sweet potatoes or brussels sprouts. These hearty veggies make the salad warm and cozy. In winter, you can use kale or spinach for freshness during the colder months. This way, you can enjoy Panzanella all year long! To keep your Tomato Burrata Panzanella Salad fresh, store it properly. Use a sealed container for the best results. Avoid mixing all ingredients until you serve. This way, the croutons stay crunchy and the tomatoes remain juicy. I recommend using glass containers; they do not retain odors and are easy to clean. If you have leftover dressing, store it separately in a small jar. You may want to restore the crispness of your croutons. To do this, preheat your oven to 350°F (175°C). Spread the croutons on a baking sheet. Bake for about 5-7 minutes until they are warm and crispy again. This helps revive that delicious crunch without making them soggy. The salad is best eaten right away, but you can store it for up to two days. After two days, the ingredients may lose their texture and flavor. So, enjoy it soon for the best taste! Panzanella salad is a classic Italian dish. It started in Tuscany, where people made it to use old bread. The salad has simple, fresh ingredients. It usually includes tomatoes, onions, and stale bread. You mix these with olive oil and vinegar. The bread soaks up the tomato juices. This gives the salad a great flavor. It’s colorful and full of texture. Heirloom tomatoes add a special touch with their different colors. You can prep some parts early. Cut the tomatoes and onions ahead of time. Store them in the fridge. You can also make the dressing in advance. Just mix the olive oil and balsamic vinegar. Keep it in a jar. The stale ciabatta can be toasted a few hours before. However, wait to mix everything until right before serving. This keeps the bread crispy and the salad fresh. If you can’t find burrata, try fresh mozzarella. It has a similar creamy taste. For vegan options, use avocado or a nut-based cheese. These give a rich flavor without dairy. You can also skip cheese entirely. The salad will still taste great with the fresh veggies and dressing. This blog post covered all you need to know about making a fresh Panzanella salad. You learned about the best ingredients, like juicy heirloom tomatoes and creamy burrata. I shared step-by-step instructions and helpful tips for great flavor. Don’t forget the variations to suit your taste, whether you want proteins or seasonal veggies. Store leftovers properly for freshness. Enjoy creating this tasty salad, and remember, it’s easy and fun to make! Your next meal can be delicious and refreshing with these tips!

Tomato Burrata Panzanella Salad

Discover the deliciousness of Heirloom Tomato and Burrata Panzanella Salad with this easy recipe! Perfect for warm days, this vibrant salad combines fresh heirloom tomatoes, creamy burrata, and crunchy ciabatta for a delightful mix of flavors and textures. With simple ingredients and a quick preparation time, it's an ideal dish for any occasion. Click through to explore this refreshing recipe and impress your guests with a taste of summer!
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Ingredients
  

4 cups mixed heirloom tomatoes, roughly chopped (variety of colors and sizes for visual appeal)

1 ball (approximately 8 oz) fresh burrata cheese, well-drained for optimal texture

2 cups stale ciabatta bread, cut into 1-inch cubes for perfect crunch

1/4 cup high-quality extra-virgin olive oil for rich flavor

2 tablespoons aged balsamic vinegar to enhance sweetness

1 small red onion, finely sliced to provide a mild zing

1/2 cup fresh basil leaves, torn to release their aromatic oils

Sea salt and freshly cracked black pepper to taste

Instructions
 

Begin by preheating your oven to 400°F (200°C). Spread the ciabatta cubes onto a baking sheet in an even layer and drizzle with half of the extra-virgin olive oil. Toss the bread cubes to ensure they are evenly coated.

    Bake the bread in the preheated oven for approximately 10-12 minutes, or until golden brown and crispy. Keep an eye on them to prevent burning, then remove from the oven and allow to cool completely.

      In a generous mixing bowl, combine the chopped heirloom tomatoes, thinly sliced red onion, and torn basil leaves, ensuring a colorful presentation.

        In a small separate bowl, whisk together the remaining olive oil and balsamic vinegar until emulsified. Drizzle this dressing over the tomato mixture and gently toss to combine. Season with sea salt and freshly cracked black pepper to enhance all flavors.

          Introduce the toasted ciabatta cubes to the bowl and toss gently once more, allowing the bread to soak up some of the delicious juices from the tomatoes.

            Finally, tear the burrata cheese into rustic pieces and scatter over the salad, ensuring that every serving contains this creamy delight.

              Serve immediately for the best texture – the bread should remain crisp, creating a wonderful contrast with the juicy tomatoes and creamy burrata.

                Prep Time: 15 min | Total Time: 30 min | Servings: 4

                  - Presentation Tips: Arrange the salad in a large, shallow bowl with the burrata sitting prominently in the center. Finish by garnishing with additional torn basil leaves for an inviting and vibrant appearance that showcases the fresh ingredients.