Tomato Burrata Panzanella

Tomato Burrata Panzanella

4 cups Italian bread, crust removed and cubed

2 tablespoons red wine vinegar

2 cups seeded and diced tomatoes

20 basil leaves, chopped

1/4 cup extra-virgin olive oil

1 teaspoon kosher salt

4 2-ounce burrata balls, cut into eighths

  1. Turn the broiler on to 500 degrees.
  2. Place the cubed bread on a rimmed baking sheet and place in oven. Broil for 1 minute. Remove and stir the bread to prevent burning. Place back into the oven and broil for 1 minute.
  3. Place the toasted bread into a bowl. Evenly coat the bread with the vinegar and let sit for 10 minutes.
  4. Add the tomatoes and basil leaves to the bread. Toss with the olive oil.
  5. Evenly sprinkle the kosher salt on top of the salad. Toss well to make sure the salt is distributed evenly.
  6. Add the burrata to the salad and stir. Serve immediately. 

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