Heirloom Panzanella
Here in the Twin Cities we are reaching the tail end of summer. The sun sets around 7:00 PM, farmer’s markets are at their peak with just a flirtation of fall produce being ready, and I most certainly do not, in any way, want to turn the oven on yet to make a meal.
So how have I been enjoying the last few moments of summer and all the flavors it brings? A bread salad that literally soaks up all the flavors of the summer. From farmer’s market, I can still pick up fresh basil, heirloom tomatoes, and onions. From the store, I grabbed a demi baguette, burrata (yes, of course), and this time I threw an avocado in but usually don’t. From my pantry, olive oil, balsamic, salt, and pepper to round it all out.
It comes together so fast, and I think it gets better as the bread soaks up the tomato juice, olive oil, and balsamic. Scale it up or down, and super fun for a party. This has been my go-to meal and a final send off to a wild summer.
Heirloom Panzanella
ingredients
demi baguette, cut into 1-inch pieces
2 medium heirloom tomatoes, salted generously and cut into 1-inch pieces
1 small shallot, thinly sliced
1 medium avocado, cut into 1-inch pieces
8-10 basil leaves, julienned
burrata, either 2oz or 4oz portions
olive oil
balsamic vinegar
salt and pepper
instructions
Take the baguette pieces and toast until warm and just starting to brown. If you don’t have a toaster oven that can accomodate, you can toast them in a pan or under the broiler. If you don’t want to do any of that - great! - just skip it and let the bread piece dry out for a few hours before composing the rest of the salad.
In a large bowl, gently combine the tomatoes, shallots, avocado, a drizzle of olive oil, a drizzle of balsamic, the bread, and season with salt and pepper. Set aside for 5-10 minutes to allow for the bread to soak up the liquid.
To serve, plate up the tomatoes and bread on either individual plates or a large serving bowl. Top with the julienned basil and burrata, breaking the balls open to allow for the stracciatella (shredded mozzarella and cream) to come out. Drizzle on olive oil and balsamic as you see fit, and top with pepper and salt.
This doesn’t keep super well so if you’re not going to eat the whole thing at once, package all of the ingredients separately until ready to assemble.
Happy Eating!
Kelly
