Roast bread
Roasted bread takes on dressing without immediately getting muddy.
Italian Recipe
Burrata panzanella with roasted peppers
For Burrata-Panzanella, ciabatta cubes are roasted, tomatoes are salted, grilled peppers are cut and all mixed with olive oil, red wine vinegar and basil. Burrata comes first to serve.
Total time
30 min
Calories
520 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Burrata-Panzanella with grilled pepper and tomatoes
Panzanella lives on bread with structure. Use old or roasted ciabatta so that it can absorb dressing and tomato juice. Burrata is not stirred under, but put on at the end so that it remains creamy.
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Recipe
Burrata panzanella with roasted peppers
Burrata-Panzanella combines roasted bread, ripe tomatoes, grilled peppers, basil and creamy burrata. The bread salad is to be pulled, but not muddy.
Ingredients
4 servings
Method
-
1
Roast bread
Toast Ciabatta cube with some olive oil in the pan or oven golden brown.
-
2
Salt tomatoes
Cut tomatoes roughly, salt them and let them juice for 10 minutes.
-
3
Mix dressing
Mix tomato juice with red wine vinegar, olive oil, pepper and finely sliced onion.
-
4
Let let let lettuce
Mix bread, tomatoes, grilled peppers and basil with the dressing. Leave for 10 minutes.
-
5
Set up Burrata
Place Burrata on the salad, drizzle with olive oil and serve immediately.
Kitchen know-how
Tips for Burrata panzanella with roasted peppers
Let it pull short
Ten minutes is enough to bring bread and tomato juice together.
Burrata last
Put Burrata on while serving so that she remains creamy and visible.
Variations
How to adapt this recipe
Cubed cucumber brings freshness. Remove the seeds beforehand so that the salad does not dilute.
Capers give salty depth and fit well with tomatoes, peppers and burrata.
Nutrition per serving
520kcal
48.0 gCarbohydrates
18.0 gProtein
30.0 gFat
Values are estimates per serving 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 light bread from the day before is ideal. Toast fresh bread before.
The bread was too soft or the salad was too long. Roast bread and let it rest for a short time.
Place Burrata on the salad before serving, so that it stays creamy and does not crumble.
Prepare tomatoes, dressing and bread separately. Mix only 10 to 15 minutes before serving.
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