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Panzanella Salad with White Anchovies and Burrata

12 INGREDIENTS • 6 STEPS • 30MINS

Panzanella Salad with White Anchovies and Burrata

Recipe
Light, fresh, and full of summer flavor, Panzanella is a Tuscan salad that relies on ripe tomatoes as the star. The white anchovy fillets add a vinegary tang that is countered by a ball of creamy burrata and fresh basil. The crunch comes from ciabatta croutons, toasted in olive oil with garlic, rosemary, and sea salt.
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Light, fresh, and full of summer flavor, Panzanella is a Tuscan salad that relies on ripe tomatoes as the star. The white anchovy fillets add a vinegary tang that is countered by a ball of creamy burrata and fresh basil. The crunch comes from ciabatta croutons, toasted in olive oil with garlic, rosemary, and sea salt.
author_avatar
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.

30MINS

Total Time

$1.70

Cost Per Serving

Ingredients

Servings
4
us / metric
Heirloom Tomato
400 g
Heirloom Tomatoes, washed, quartered
Fresh Rosemary
2 sprigs
Fresh Rosemary
Garlic
1 clove
Garlic, grated
Ciabatta Bread
4 slices
Ciabatta Bread
preferably stale
White Wine Vinegar
2 Tbsp
White Wine Vinegar
Fresh Basil
2 sprigs
Fresh Basil
leaves stripped from woody stalks
Capers
2 Tbsp
Capers, drained
I used baby capers
Burrata Cheese
1
Burrata Cheese
preferably a large ball
or Buffalo Mozzarella
Olive Oil
2 Tbsp
Olive Oil
plus more if needed
Boquerones White Anchovies
8
Boquerones White Anchovies
up to 12
Coarse Sea Salt
to taste
Coarse Sea Salt
Coarse Black Pepper
to taste
Coarse Black Pepper

Nutrition Per Serving

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Calories
275
Fat
14.0 g
Protein
12.2 g
Carbs
27.1 g
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author_avatar
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.

Author's Notes

Yields 4-6 servings.

Cooking Instructions

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step 1
For the croutons, roughly tear the Ciabatta Bread (4 slices) into bite-sized pieces and place in a bowl. Drizzle over a little olive oil and roughly tear over the Fresh Rosemary (2 sprigs).
step 2
Add in Garlic (1 clove), season the bread with Coarse Sea Salt (to taste), and scatter over a lined baking sheet. Toast the sourdough croutons on the lower rack for 10-15 minutes or until lightly golden.
step 3
To assemble the Panzanella, combine the Heirloom Tomatoes (400 g) with the White Wine Vinegar (2 Tbsp), Fresh Basil (2 sprigs), and Capers (2 Tbsp).
step 4
Drizzle over Olive Oil (2 Tbsp) and season the salad with Coarse Sea Salt (to taste) and Coarse Black Pepper (to taste).
step 5
Just before serving, stir through the sourdough croutons. Plate the salad on a platter, nestling the Burrata Cheese (1) amongst the tomatoes.
step 6
Drape the Boquerones White Anchovies (8) over the salad and if desired, sprinkle a few extra basil leaves over the top. Serve the Panzanella and enjoy!
step 6 Drape the Boquerones White Anchovies (8) over the salad and if desired, sprinkle a few extra basil leaves over the top. Serve the Panzanella and enjoy!
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