Panzanella Salad with White Anchovies and Burrata

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 cups

Heirloom Tomatoes , washed, quartered

2 sprigs

Fresh Rosemary

1 clove

Garlic , grated

4 slices

Ciabatta Bread

preferably stale

2 Tbsp

White Wine Vinegar

2 sprigs

Fresh Basil

leaves stripped from woody stalks

2 Tbsp

Capers , drained

I used baby capers

1

Burrata Cheese

preferably a large ball

or Buffalo Mozzarella

2 Tbsp

Olive Oil

plus more if needed

8

Boquerones Marinated White Anchovies

up to 12

to taste

Coarse Sea Salt

to taste

Coarse Black Pepper

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 (2 cups) 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 Marinated White Anchovies (8) over the salad and if desired, sprinkle a few extra basil leaves over the top. Serve the Panzanella and enjoy!