Chef Felly's Signature Panzanella with Creamy Burrata

A delightful and refreshing panzanella salad featuring a mix of fresh tomatoes, crunchy cucumbers, and toasted bread cubes, all brought together with a tangy homemade dressing and creamy burrata.

Ingredients

5	thick slices of stale baguette, cubed
2	tablespoons olive oil
1	garlic clove, crushed
1⁄2	small red onion, sliced very thin
1 1⁄2	pounds best quality tomatoes, a variety is good. I usually use a mix of roma, heirloom, and grape, chopped into large chunks
2	cucumbers, peeled, sliced in half lengthwise, seeds scooped out with spoon, and sliced into half moons
1	large handful of herbs, mix of basil, parsley, chives, mint, and tarragon or whatever you have handy, chopped
1	salt
1	ball burrata
1	tablespoon whole grain dijon
1	tablespoon capers, rough chop
1	clove garlic, minced
1⁄4	cup champagne vinegar
1⁄4	cup red wine vinegar
1⁄4	cup olive oil
2	big pinches of salt
1	big pinch pepper

Instructions

• 1. Prepare the Salad:
  2. In a large skillet, heat olive oil over medium-low heat. Add the crushed garlic clove and toss in the bread cubes. Season with a pinch of salt and sauté until the cubes turn golden brown, achieving a crispy texture. Transfer the toasted bread to a spacious bowl, discarding the garlic.
  3. Combine the red onions, tomatoes, cucumbers, and assorted herbs with the bread cubes.
  4. Drizzle the dressing (instructions below) over the salad, starting with 1/4 cup. Gently toss the salad and add more dressing gradually, adjusting to your preference. A few additional spoonfuls beyond the initial 1/4 cup are usually sufficient. Season with salt to taste.
  5. Allow the salad to rest for 10 minutes to allow the bread to absorb the dressing and meld the flavors.
  6. Serve the salad on individual plates. Tear or cut the burrata into generous chunks and place them atop each serving.
  7. Find a serene spot on your patio and savor the flavors!
  8. Prepare the Dressing:
  9. Combine all dressing ingredients in a jar and shake vigorously.

Jul 21, 2024