Quick Panzanella Salad
Happy Labor Day! I’m coming at you with yet another salad- heavy on the tomatoes & this time also heavy on the bread.
Yup, you read that correctly.. BREAD! Summer may be over according to the calendar, but if you are in Louisiana it’s still in the upper 90s & will be for a while.
This salad pairs great with a big bowl of pasta, but would also be a nice cool addition to a BBQ.
Quick Panzanella Salad
ingredients
1 round loaf of bread, cut into 1 inch cubes. I used a rosemary olive oil loaf
2, 4oz pieces of Burrata
16 oz, Heirloom Cherry Tomatoes
Arugula
Olive oil
Balsamic glaze
Salt & Pepper
directions
Preheat oven to 425F
Place bread cubes & 1/2 of the tomatoes on a foil lined pan. Drizzle a good amount of olive oil, salt, & Pepper over bread & tomatoes. Roast in oven until bread is nice & toasted.
Cut the rest of the tomatoes in half & set aside.
Begin assembling your salad with the arugula on the bottom of the plate. Next tear burrata into pieces and add on top of the arugula. Continue by adding the tomatoes & bread.
Once salad is assembled, drizzle a liberal amount of olive oil & balsamic glaze over the top. Finish with salt & Pepper to taste.
There you you have it! Let me know if you try it out. Also, don’t forget to follow along on Instagram @thevintagefork.
Happy Eating,
Liz
