Tuscan Summer Stone Fruit, Tomato, and Burrata Panzanella Salad.
Ingredients
- 3 cups torn ciabatta bread
- 6 tablespoons olive oil, plus more for serving
- kosher salt and pepper
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 cup lightly torn fresh basil, plus more for serving
- 1 tablespoon chopped fresh oregano
- pinch of crushed red pepper flakes
- 2-3 peaches, nectarines, and or red plums sliced
- 1 heirloom tomato, quartered
- 1/2 cup pitted cherries
- 1/2 cup cherry tomatoes, halved if large
- 2 tablespoons toasted pine nuts
- 8 ounces burrata cheese, torn
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Instructions
- 1. Preheat the oven to 425 degrees F.
- 2. On a baking sheet, combine the bread, 2 tablespoons olive oil, and a pinch of salt. Transfer to the oven and bake for 8-10 minutes or until the bread is toasted.
- 3. To make the vinaigrette. In a mason jar, combine the remaining 4 tablespoons olive oil, the red wine vinegar, lemon juice, basil, oregano, and a pinch of crushed red pepper flakes. Season to taste with salt and pepper.
- 4. In a large salad bowl, combine the toasted bread, peaches, tomatoes, cherries, and pine nuts. Add the vinaigrette and toss well to combine. Let sit 5-10 minutes or cover and chill for up to overnight.
- 5. Break the burrata over the salad, drizzle lightly with olive and season with salt. Top with fresh basil. Enjoy!
Source
Original recipe: View Original