Fresh Tomato Panzanella Salad
Prep Time 20 minutes mins
29 minutes mins
Total Time 50 minutes mins
- 5 ounces rustic Italian bread cut into 1 inch cubes
- 2 tablespoons Extra virgin olive oil
- 1/4 teaspoon flake sea salt
- 2 1/4 pounds garden ripe tomatoes, bug into small cubes
- 1/4 cup red wine vinegar
- 1/2 cup Extra virgin olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon freshly ground black pepper
- 2 small shallots, peeled and thinly sliced
- 1/2 cup packed fresh basil, torn
- 4 ounces burrata cheese, cut into small pieces
- 12 pitted Kalamata olives
- 6.5 ounce jar marinated artichokes, drained and chopped
- Garnish: fresh basil leaves
Preheat oven 400 degrees Fahrenheit.
In a large mixing bowl, combine bread cubes with olive oil and flake sea salt. Toss to coat bread cubes with olive oil (save the bowl for later use). Spread the bread cubes on a sheet pan and bake for about 10 minutes or until golden.
Place red wine vinegar, 1/2 cup olive oil, garlic, Dijon mustard, thyme and black pepper in the mixing bowl. Stir to combine.
Add the tomatoes, bread cubes, shallots, basil, mozzarella, olives and artichokes to the mixing bowl with the dressing. Toss to coat the bread cubes, tomatoes and cheese with the dressing. Allow the salad to sit covered in the refrigerator for 20 to 30 minutes before serving. Toss again just before serving in a large salad bowl. Garnish with fresh basil leaves.
