Burrata Panzanella

We’re sharing the recipe for the newest addition to our spring menu: burrata panzanella! The secret to this dish is to use fresh on the vine tomatoes and a really good quality extra virgin olive oil. There’s minimal prep involved so the use of quality ingredients is what elevates the dish. For the burrata, we use a grass fed Burrata di Bufala from BUF Creamery. Buffalo milk imparts an extra rich creaminess versus using all cow’s milk. You can sometimes find Burrata di Bufala in specialty stores but otherwise your favorite brand of cow’s milk burrata will work too. Traditionally, panzanella is made with stale bread but I’m guessing most of us don’t have baguettes just lying around so this particular recipe is made with oven-baked croutons. If you’re gluten free, the salad is just as delicious without bread. And if you’re dairy-free or vegan, just skip the cheese.

INGREDIENTS (makes 1 large salad for 2)

• 1/2 cup extra virgin olive oil

• 1 small 8 inch ciabatta (the bigger holes in the ciabatta make for crunchy croutons but any artisan bread will work)

• 2 medium-sized on the vine tomatoes cut into bite sized quarters

• Hand-full grape or cherry tomatoes sliced in half

• 1/4 thinly sliced red onions (use a mandolin or try to slice them as thinly as possible)

• 2 Persian cucumbers, slice in half and then in half circles about 1/2 inch thick

• 1/4 cup freshly torn basil

• 1/4 cup rough chopped parsley

• kosher salt and freshly ground black pepper

• 1/4 cup red wine vinegar

• 1 ball burrata

• Maldon Sea Salt for finishing

Make the Croutons: cut the ciabatta into 1 inch cubes. Heat oven to 375 degrees. Line a cookie sheet with foil or parchment. Add cubed bread, 1/4 cup + 2 tablespoons olive oil, salt, and pepper to bowl and mix until evenly coated. Pour dressed bread onto lined cookie sheet and bake for 10 minutes or until golden in preheated oven. Set aside when done.

In a mixing bowl combine the croutons, tomatoes, cucumbers and sliced red onion. Add the basil and parsley and toss to combine. Drizzle in the vinegar and remaining olive oil and toss the panzanella together. Taste and adjust the seasoning to your liking with flaky salt and black pepper. Arrange the panzanella in a serving bowl or platter. Place the burrata on top and tear it open. Drizzle some additional olive oil over the burrata and serve.