MY FAVORITE PANZANELLA

Recipe by the Leek and the Carrot

This recipe is wonderful without the cheese if you’re vegan, eating it as a side, or want to lighten it up. However, the burrata is fun and really takes it to the next level. When I add burrata, I enjoy up to half of this recipe as a full meal.

Serves 4-6

Takes 30 minutes


Ingredients:

4 pieces sourdough bread, cut into cubes

5 tablespoons olive oil, divided, plus more to taste

1 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 cucumber, halved and thinly sliced

1/2 red onion, very thinly sliced

1 1/2 pounds tomatoes (any type), cored and cubed

1/4 cup fresh herbs (basil, dill, and chives work best), finely chopped, optional 

2 tablespoons red wine vinegar

8 ounces burrata, optional


Directions:

  1. Preheat oven to 425 degrees. 

  2. Add bread cubes to a large baking sheet. Toss with tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper. Bake until lightly browned and dried/crisp, about 10 minutes (but it could be anywhere from 7-15 minutes so watch closely).

  3. In a large bowl, combine cucumber, onion, and tomatoes with remaining salt and pepper and fresh herbs, if using. Toss to combine. Add bread cubes and toss again. Drizzle with red wine vinegar and remaining olive oil. Let sit for 10 minutes to allow the bread crubes to get very barely soggy. 

  4. Divide the panzanella into bowls and top with burrata. 

Cucumber, Tomatoes, HerbsBethanee WrightComment