Imported Burrata Panzanella Recipe
Campari Tomatoes, Focaccia Croutons, Lambrusco Vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Focaccia Croutons
Preheat your oven to 375°F (190°C). Cut the focaccia bread into bite-sized cubes. Toss the cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer and bake for about 10-15 minutes or until golden brown and crispy.
- 2
Prepare the Lambrusco Vinaigrette
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, Lambrusco wine vinegar, salt, and black pepper until well combined.
- 3
Assemble the Salad
In a large bowl, combine the Campari tomatoes (halved), fresh basil leaves, and focaccia croutons. Drizzle the Lambrusco vinaigrette over the salad and toss gently to combine.
- 4
Add the Burrata
Tear the burrata cheese into pieces and arrange it on top of the salad. Serve immediately, garnished with additional basil if desired.
