Roasting bread
Toasted bread absorbs dressing without immediately becoming soggy.
Italian Recipe
Burrata panzanella with roasted peppers
For burrata panzanella, roast cubes of ciabatta, salted tomatoes, cut peppers and mix everything with olive oil, red wine vinegar and basil. Burrata is served first.
Total time
30 min
Calories
520 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Burrata Panzanella with grilled peppers and tomatoes
Panzanella lives on bread with structure. Use old or roasted ciabatta to absorb dressing and tomato juice. Burrata is not stirred in, but added at the end to keep it creamy.
Vegetarian Dinners
Summer Recipes
Italian Recipes
Vegetables
Recipe
Burrata panzanella with roasted peppers
Burrata panzanella combines roasted bread, ripe tomatoes, grilled peppers, basil and creamy burrata. The bread salad should be pulled but not mushy.
Ingredients
4 servings
Method
-
1
Roasting bread
Roast the ciabatta cubes in a pan or oven with a little olive oil until golden brown.
-
2
Salt tomatoes
Coarsely chop tomatoes, season with salt and simmer for 10 minutes.
-
3
Mix dressing
Mix tomato juice with red wine vinegar, olive oil, pepper and finely chopped onion.
-
4
Lettuce
Mix the bread, tomatoes, grilled peppers and basil with the dressing. leave to soak for 10 minutes.
-
5
Put on burrata
Place burrata on the salad, drizzle with olive oil and serve immediately.
Kitchen know-how
Tips for Burrata panzanella with roasted peppers
Leave to stand briefly
Ten minutes is enough for bread and tomato juice to come together.
Burrata
Put the burrata on top of the serving dish to keep it creamy and visible.
Variations
How to adapt this recipe
Cucumber diced brings freshness. Remove the seeds beforehand so that the salad does not become diluted.
Capers add salty depth and go well with tomatoes, peppers and burrata.
Nutrition per serving
520kcal
48.0 gCarbohydrates
18.0 gProtein
30.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Burrata panzanella with roasted peppers
Ciabatta or other white bread from the day before is ideal.
The bread was too soft or the salad stood too long. Roast the bread and let it steep only briefly.
Place burrata on the salad when serving, so it remains creamy and does not break up.
Prepare the tomatoes, dressing and bread separately, mixing 10 to 15 minutes before serving.
Keep cooking