Late Summer Tomato and Bread Salad Recipe

Updated: Sep 11

It's late summer and there's still time to enjoy the easy pleasures that summer provides. Here's something easy to bring to the picnic, so you don't have to labor this Labor Day or any other day. Keep it simple and let your ingredients shine. I used a mix of ripe tomatoes: red vine tomatoes, yellow, grape tomatoes, and brown Kumato tomatoes. I love the colors. I also sat a big ball of Burrata cheese in the center. Burrata cheese is just mozzarella cheese with a creamy, heavenly center, but if you don't have it, buffalo mozzarella will be great too. Happy Labor Day everyone!

Tomato and Bread Salad Recipe. Panzanella Salad Recipe.


Ingredients:


  • 1/2 cup of extra-virgin olive oil, plus more for toasting bread

  • 1 lb ripe tomatoes, sliced 1/2 inch thick

  • 1/4 cup red wine vinegar

  • 1 teaspoon kosher salt, plus more to taste

  • 1 garlic clove, minced

  • 8-10 cracks of black pepper, plus more to taste

  • 4-5 thin slices of red onion

  • 3 leaves of fresh basil

  • 4 thick slices of Italian Bread

  • 1 8-ounce ball of burrata cheese



Directions:


  • Preheat the oven at 400 degrees F.


  • Find a dish with sides (like a 9x13 glass dish) that's big enough to to place all the tomatoes in a single layer. In a small bowl, whisk together the olive oil, red wine vinegar, garlic clove, salt, and pepper.


  • Pour the vinaigrette over the tomatoes until covered fully and let them marinate at room temperature for at least an hour.


  • Meanwhile, cut the Italian bread into 1/2 inch pieces and place them in a bowl. Drizzle them with olive oil and season with salt and pepper.


  • Place the bread cubes in on a baking sheet in a single layer and bake for 7-10 minutes or until golden brown.


  • Drain the burrata and place it in the center of your serving dish. Remove marinated tomatoes from the vinaigrette (save the vinaigrette) and arrange the tomatoes around the burrata. Spoon a little more vinaigrette over the tomatoes and reseason with salt and pepper. Add the slices of red onion and torn pieces of basil.


  • Toss the croutons in the remaining vinaigrette for a minute or so, and arrange them on top of the tomatoes.


  • Serves 4-6






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