Summer panzanella with burrata

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 526, total fat 35 G., saturated fats 13 G., proteins 20 G., carbohydrates 36 G., fiber 4 G., cholesterol 58 mg, sodium 708 mg, sugar 14 G.

Two Italian classics merge into one magnificent dish. The flavors of this salad will remind you of both caprese with ripe tomatoes, soft cheese, fragrant basil, and high-quality olive oil, and bruschetta, an Italian appetizer made with crusty bread rubbed with garlic. Let the salad sit for a couple of hours to allow the bread to soak up the aromatic juices, and it will be even more delicious.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 ciabatta (350g), sliced 2.5cm thick.
1 clove garlic, cut in half
0.5 cup olive oil + extra for drizzling
1/4 cup white balsamic vinegar
A pinch of red pepper flakes
700 g tomatoes, cut into bite-sized pieces
700 g peaches, cut into bite-sized pieces
Half a red onion, thinly sliced
1.5 cups fresh basil leaves, coarsely chopped
4 balls of burrata weighing 110 g each.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ciabatta bread, tomatoes, basil, peaches, balsamic vinegar, toasts, garlic

Cooking the dish according to the recipe:

Preheat the oven to 220°C (425°F). Place the bread slices on a baking sheet in a single layer. Bake until they are dry and golden brown around the edges, about 7 minutes. When the bread has cooled sufficiently, rub both sides of each slice with the cut side of a garlic clove.
In a large serving bowl, combine the olive oil, vinegar, red pepper flakes, 3/4 teaspoon salt, and a few grinds of black pepper until smooth. Add the tomatoes, peaches, and onions, then let marinate for 10 minutes.

Cut the bread into small pieces, add them to the bowl, and toss to coat. Add basil, salt, and black pepper to taste. Cover and let sit until the bread softens, at least 30 minutes to 2 hours.
Divide the panzanella into 8 bowls and top each with a burrata ball half. Drizzle with olive oil and serve immediately.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Salads / Vegetable salads / Salads with bread / Food Network - recipes / Italian cuisine