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Recipes

Panzanella with tomatoes, cucumbers and burrata

Published on

By Esther Samson

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Servings: 2-4 servings Preparation: 5-10 minutes. Cook time: 10-15 minutes. Total time: 15-25 minutes.

A fresh Italian salad with grilled bread, summer veggies, and creamy burrata.

Cuisine style
  • Italian food
Category
  • Salads
Cooking method
  • Oven

Ingredients

2 sandwich-sized ciabatta buns, torn into pieces or cubed

3 Gen V vine tomatoes, quartered

1/2 container Gen V cherry tomatoes, halved

2-3 Gen V mini cucumbers, sliced

1/4 red onion, minced

1 small ball burrata (125 g), broken into pieces

60 ml (1/4 cup) olive oil

30 ml (2 tbsp) white balsamic vinegar

Fresh chives, chopped

A few fresh basil leaves, to garnish

Preparation

  1. Preheat oven to 425°F (220°C).
  2. Spread the pieces of bread on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 10 to 12 minutes, until the bread is golden brown and crispy.
  3. In a large bowl, combine the white balsamic vinegar, olive oil and chives.
  4. Add the cucumbers, tomato wedges, cherry tomatoes and minced onion. Toss well to coat the vegetables.
  5. Once the bread has cooled slightly, add it to the salad and mix gently. Season with salt and pepper.
  6. Arrange the salad in a dish, place the burrata on top of the salad and garnish with fresh basil leaves.

Keywords

  • panzanella salad
  • tomato cucumber recipe
  • burrata salad
  • Italian summer salad
  • vegetarian salad
  • Mediterranean recipe
  • fresh lunch idea
  • summer dish
  • toasted bread salad
  • easy salad recipe

Products used