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.
Total Time
30min
0.0
0 Ratings
Author: East After Noon
Servings:
4
Ingredients
•
2
cups
Heirloom Tomatoes
, washed, quartered
•
2
sprigs
Fresh Rosemary
•
1
clove
Garlic
, grated
•
4
slices
Ciabatta Bread
•
2
Tbsp
White Wine Vinegar
•
2
sprigs
Fresh Basil
•
2
Tbsp
Capers
, drained
•
1
Burrata Cheese
or Buffalo Mozzarella
•
2
Tbsp
Olive Oil
•
8
Boquerones White Anchovies
•
to taste
Coarse Sea Salt
•
to taste
Coarse Black Pepper
Cooking Instructions
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).
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.
3.
To assemble the Panzanella, combine the Heirloom Tomatoes (2 cups) with the White Wine Vinegar (2 Tbsp), Fresh Basil (2 sprigs), and Capers (2 Tbsp).
4.
Drizzle over Olive Oil (2 Tbsp) and season the salad with Coarse Sea Salt (to taste) and Coarse Black Pepper (to taste).
5.
Just before serving, stir through the sourdough croutons. Plate the salad on a platter, nestling the Burrata Cheese (1) amongst the tomatoes.
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!
Author's Notes
Yields 4-6 servings.
Nutrition Per Serving
CALORIES
275
FAT
14.0 g
PROTEIN
12.2 g
CARBS
27.1 g
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