Summer Salad--Caprese Panzanella w/ Red Wine Vinaigrette
 
 
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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
  1. Heat your grill to medium-high heat.
  2. In a large bowl place the tomatoes and 2 teaspoons of salt. Gently stir salt through tomatoes. Let sit at least 30 minutes.
  3. Brush oil onto both sides of bread and grill for 2-3 minutes on each side; remove from the grill.
  4. Next, rub a garlic clove over bread gently, both sides. Cut the bread into approximately ¾-inch cubes.
  5. 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.
  6. 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.
  7. 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!
Recipe by Tonja's Table at https://tonjastable.com/2021/06/summer-salad-caprese-panzanella-w-red-wine-vinaigrette/