Burrata Panzanella
Serves 4
25 mins prep
15 mins cook
40 mins total
Burrata Panzanella Salad ❤️ This salad is by FAR my favorite! I mean, a bread based salad? What’s not to love! Especially with the crispy prosciutto and creamy burrata.
0 servings
Add the tomatoes to a strainer. Add plenty of kosher salt and let sit over a bowl for 20 minutes.
Drizzle the bread with a bit of olive oil, add the Parmigiano, lemon zest and a bit of salt on top. Then, place it in a baking sheet, leaving some space on the edges of it.
Place the prosciutto on the edges of the baking sheet and bake at 400°F for 15-16 minutes.
Set tomatoes aside. Using the tomato water as the base, add in the shallots, oregano, chives, red wine vinegar, honey and lemon to the bowl. Then, whisk in the olive oil, adding more to taste. Do not add salt here since the tomato water will be salty enough.
Add the tomatoes, bread and basil to the vinaigrette and mix.
Add the burrata on top and drizzle olive oil and that is it!
Lastly, add black pepper, the crispy prosciutto and more basil.
