Burrata Panzanella (Italian Bread Salad)

Ingredients for Burrata Panzanella

Tomatoes Burrata Basil Italian Bread Olive oil Balsamic vinegar Honey

Halve the tomatoes.

Cut the cherry tomatoes in half so they release some juice and are uniform bite sized pieces in the burrata panzanella.

Cut the bread into cubes.

Cut the bread into roughly 1 inch cubes and toss it with olive oil to coat.

Toast the bread cubes.

Toast the bread cubes in the oven until they are golden brown and slightly crispy.

Make the balsamic glaze.

Whisk the honey and balsamic vinegar together in a small sauce pan and cook until it thickens and coats the back of a spoon.

Assemble the Burrata Panzanella.

Gently toss the sliced tomatoes, toasted bread cubes and basil together. Add the burrata on top and drizzle on the glaze.


Full recipe: seasonedsprinkles.com