Sourdough Panzanella with Burrata & Herb Vinaigrette

Our cottage garden is in full swing, which means we are taking in more vegetables than we can possibly eat! This year we grew Brussels sprouts, pickling cucumbers, strawberries, blueberries, butter lettuce, tons of herbs and tomatoes. Rattling off this list is a little misleading, especially since we only harvested maybe three strawberries and one handful of blueberries that were actually sweet. But, those tomatoes…man, we are hauling them in from the garden in buckets.

Last year we only planted Roma tomatoes, and they were successful beyond our wildest dreams. We made and canned tons of sauce and chopped tomatoes, and are still enjoying last year’s harvest! But we didn’t really get the pleasure of eating those juicy, flavorful, right-off-the-vine tomatoes, because it just wasn’t the right variety for that.

So this year, we decided to plant Brandywine heirloom tomatoes and Sungold cherry tomatoes. They are so juicy and sweet. My favorite way to enjoy these heirloom tomatoes when I’m in a rush is eating them straight with a little drizzle of olive oil, salt and pepper.

When I have a little more time on my hands, this panzanella recipe has become my new go-to. Panzanella is a classic Tuscan salad recipe that involves chopped veggies and bread, or pane, that has been soaking up the dressing. For this recipe, the bread is first cut into crouton-size chunks and then is toasted with olive oil and salt. The bread alone is so tasty, I am always sure to make a little extra! Panzanella can include any veggies, cheeses or fruits you like (as long as that bread is there to compliment it) but I chose a simple combination of tomatoes, burrata and fresh shallots. The last, and most important, addition is the amazing herb vinaigrette that gets drizzled over everything and is mopped up by the bread. You’ll want to make a double batch for your next salad, trust me.

Serves: 4 | Prep: 25 min | Author: Liz Genders

croutons

1/3-1/2 loaf of day-old sourdough bread, cut into chunks

1/3 cup of olive oil

1 tsp salt

herb vinaigrette

1 1/2 cup basil

1/3 cup parsley

2 Tbs. chopped shallots

1 clove garlic

1 Tbs. capers

1/3 cup olive oil

1/4 cup red wine vinegar

salt and pepper to taste

panzanella

3-4 heirloom tomatoes, sliced

1 large burrata cheese ball

1/2 shallot, sliced thin

basil leaves, for garnish

method

Place bread into a large non-stick skillet. Add olive oil in a slow stream so it coats all the bread, then sprinkle the salt over top. Slowly toast on medium-low heat, stirring occasionally, until the bread is crunchy and only slightly browned.

While the bread is slowly toasting, prepare the herb vinaigrette. Place basil, parsley, shallots, garlic, and capers into a food processor or blender. Pulse a few times to chop into smaller chunks. Add the olive oil and red wine vinegar and pulse until the herbs are fine and the dressing is emulsified. Taste before adding salt and pepper, as capers can add saltiness.

Assemble the salad: place tomatoes around the outside of the plate or dish, with the burrata ball in the center. Sprinkle sliced shallots over top. Spread a generous amount of the bread among the tomatoes, then drizzle the herb vinaigrette over everything. Garnish with basil and serve!