I’m back after a short hiatus from celebrating our daughters graduation and simultaneously starting a new position at Land O Lakes as an On-Call Culinary Specialist. It’s been busy but fun.
I’ve got so many recipes I want to share but am starting with one of my new favorite salads. It’s made with “tomato water” and simple fresh summery ingredients. I love the technique used here and hope you make this lots during the summer months.
Summer Salad--Caprese Panzanella w/ Red Wine Vinaigrette
Author: Tonja Engen
Ingredients
- 1 sourdough loaf, sliced ¾-inch thick
- 1 pound fresh burrata, torn into ½-inch pieces
- 2½ pounds ripe tomatoes, cubed into approximately ¾-inch cubes
- ¼ cup chopped fresh basil leaves
- 1 to 2 large cloves fresh garlic, peeled
- ¾ cup extra virgin olive oil
- 1 Tbls. Diamond Crystal salt
- 2-3 Tbls. red wine vinegar
Instructions
- Heat your grill to medium-high heat.
- In a large bowl place the tomatoes and 2 teaspoons of salt. Gently stir salt through tomatoes. Let sit at least 30 minutes.
- Brush oil onto both sides of bread and grill for 2-3 minutes on each side; remove from the grill.
- Next, rub a garlic clove over bread gently, both sides. Cut the bread into approximately ¾-inch cubes.
- Taste the tomatoes to see if they need more salt. Pour the liquid from the bowl into a measuring cup. This is the "tomato water" you’ll add it back in later.
- Add burrata and basil to tomatoes. Toss together. Add grilled bread cubes to the same bowl. Add the red wine vinegar, remaining olive oil, and salt. Gently mix together.
- Taste and adjust seasoning. Pour some (1/4 cup to ½ cup) of tomato water into salad if you would like it a little more moist. Enjoy!
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