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Summer Panzanella Salad with Burrata

by Jenny Shea Rawn MS, MPH, RD of My Cape Cod Kitchen

 1 baguette or a 10-12 ounce loaf of bread, sliced into approximately 1 inch cubes
 2 tbsp extra virgin olive oil
 ¼ tsp salt + an extra pinch
  tsp black pepper
 1 pt cherry or grape tomatoes, washed and halved
 ½ small red onion, very thinly sliced
 ½ container Little Leaf Farms Baby Crispy Green Leaf (about 2 ounces)
 8 oz burrata (cream-filled mozzarella), optional (we buy a container that has 4 2-ounce balls of burrata)
 ½ cup basil, leaves only, slivered or torn
 ¼ cup extra virgin olive oil (the best one you can get)
 ¼ cup balsamic vinegar
 2 cloves garlic, minced
 ¼ tsp salt
  tsp pepper

Preheat oven (or toaster oven) to 300 degrees F. Slice bread into 1 inch cubes. Toss bread cubes with extra virgin olive oil, salt and pepper. Place bread cubes onto a baking sheet. Bake for 20 minutes, until crisp, but not toasted (still light in color), flipping bread cubes halfway through cooking time. Remove from oven and let cool.


Meanwhile, add tomatoes to a large mixing bowl and sprinkle with salt. Whisk together salad dressing ingredients. Pour dressing over tomatoes, add red onion and toss. Add cooled bread cubes and toss again. Set aside for a few minutes, at room temperature) to let the flavors meld and for the bread to soak up some of the tomato juices and vinaigrette and soften a bit.


When ready to serve, add Baby Crispy Green Leaf lettuce and basil. Toss gently. Season with salt and pepper, if needed. Add panzanella to bowls or plates and top each serving with burrata. Serve.