Prep time: 20 minutes
Cook time: 10 minutes
Panzanella and Stone Fruit
Burrata Salad
This Burrata Panzanella Salad celebrates the beauty of seasonal ingredients. Sweet stone fruit, ripe tomatoes and toasted bread are tossed in a light vinaigrette and topped with our Bella Casara Burrata for a creamy contrast. It’s a rustic dish that brings together savoury and sweet in perfect harmony.
Ingredients
DRESSING
- 2 tbsp red wine vinegar
- 4 tbsp extra virgin olive oil
- 1 clove garlic
- ½ tsp salt
- ½ tsp freshly ground black pepper
- ¼ cup fresh basil leaves roughly chopped
SALAD
- 1 package (250g) of Bella Casara Burrata
- ½ clove garlic
- 1 loaf of Sourdough or Ciabatta bread
- 6 Roma tomatoes
- 3 medium peaches, nectarines or plums
- 1 tablespoon extra virgin olive oil
- 2 shallots
Instructions
- Preheat the oven to 425°F. Mince or grate the garlic. Slice the bread into ¼-inch pieces. Cut the mini cucumbers lengthwise, then into ½-inch half-moons. Slice the shallots lengthwise and cut the tomatoes into 1-inch pieces. Pit and slice the peaches, nectarines or plums into wedges
- Heat a large skillet over medium heat. Add 2 tablespoons of extra virgin olive oil, followed by the garlic, and cook until fragrant.
- Meanwhile, combine the tomatoes, sliced stone fruit, and shallots.
- Using a basting brush, lightly brush the garlic-infused oil onto the bread slices, setting the garlic aside. Arrange the bread on a lined baking sheet and toast in the oven for about 5 minutes, or until lightly golden.
- Allow the bread to cool slightly, then add it to the bowl with the vegetables and fruit.
- In a small bowl, whisk together olive oil, red wine vinegar, the reserved garlic, salt, and pepper. Pour the dressing over the salad and gently toss to combine. Finish with fresh basil.
- Gently place the Bella Casara Burrata on top of the salad. Slice into the centre, allowing the stracciatella to spill over and coat the ingredients.
- Serve immediately for best flavour and texture.
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