Italian Panzanella with Burrata and Basil Oil
Toasted sourdough bread tossed with salted tomatoes, burrata, cucumber, red onion, capers, and fresh basil, finished with basil oil.
- 200 g sourdough bread
- 400 g ripe tomatoes
- 125 g burrata cheese
- 1 medium cucumber
- 50 g red onion
- 25 g fresh basil
- 80 ml extra virgin olive oil
- 2 tbsp red wine vinegar
- 20 g capers
- 5 g sea salt
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Add to a shopping listHow the shopping list works →- Step 1
Cut bread into 3cm cubes. Toast in dry pan 5 minutes until golden. Set aside to cool.
- Step 2
Cut tomatoes into irregular chunks. Sprinkle with salt and leave 15 minutes to release juices.
- Step 3
Make basil oil: blend half the basil with 50ml olive oil until smooth. Strain through fine sieve.
- Step 4
Peel cucumber and cut into chunks. Thinly slice red onion.
- Step 5
Drain capers and rinse if very salty.
- Step 6
In large bowl, combine tomatoes and their juices with bread cubes.
- Step 7
Add cucumber, red onion, capers and remaining olive oil. Toss gently.
- Step 8
Add red wine vinegar and season with salt and pepper. Let stand 10 minutes.
- Step 9
Tear remaining basil leaves and fold through salad.
- Step 10
Divide between plates, tear burrata over top and drizzle with basil oil.
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