Californian Panzanella & Burrata Recipe
Heirloom Melon, Tomatoes, Cucumbers, Arugula; Ricotta Salata, Pickled Red Onions, Rustic Croutons; White Balsamic Vinaigrette
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Ingredients
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Produce
Cheese & Garnishes
Croutons
Dressing
Method
Preparation & Dressing
- 1
Make the vinaigrette
In a small bowl, whisk together white balsamic vinegar, Dijon mustard, honey, salt, and pepper. Slowly whisk in the olive oil until emulsified. Set aside.
- 2
Toast the croutons
Preheat the oven to 375°F (190°C). Toss rustic bread cubes with olive oil and a pinch of salt. Spread on a baking sheet and bake 10-12 minutes until golden and crisp. Let cool.
Produce Prep
- 3
Prepare produce
Dice the heirloom melon, chop the heirloom tomatoes, and slice the cucumbers. Rinse and pat dry the arugula.
Assemble Base
- 4
Build the salad base
On a large serving platter, lay a bed of arugula. Scatter the diced melon, chopped tomatoes, and cucumber slices on top.
Finish
Dress & Serve
- 7
Dress the salad
Drizzle the white balsamic vinaigrette over the salad and season with a light pinch of salt and pepper. Serve immediately, with extra vinaigrette on the side.
