Italian bread salad or Panzanella is one of my favorite dishes to create during the summer because it showcases one of the best fruits of the season, the tomato. You can make it even better by adding fresh burrata cheese and balsamic glaze. I found a Barolo syrup infused with truffle and it’s amazing on this salad! One thing I find is that if you mix the salad prior to adding the bread, the salt will draw some of the water out of the tomatoes. This adds great flavor and moisture to the bread.
3 cups sourdough bread cut into 1 inch cubes
Fresh burrata cheese
2 medium heirloom tomatos
8 basil leaves chopped
1/4 cup red onion thinly sliced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
Place the cubed bread onto a baking sheet and cook at 400° F tossing every few minutes until evenly browned. Meanwhile cut the tomatoes into a large dice and thinly slice onion. Toss all ingredients in a salad bowl. Finally, add bread and toss. Top with Burrata and enjoy the best Italian bread salad.