Basil Panzanella Salad
I am one of those non-salad people. Except for the occasional times I have nothing to make except salad ingredients. I am not the type of person to order just a salad at a restaurant unless it was a Panzanella salad. It is a perfect summer addition- fresh herbs, perfectly ripe tomatoes, and a creamy burrata. It is a side dish that could stand on its own!
For this salad, I only used my fresh basil, but I could have added any herb! I had just made some basil oil so I decided to stick with that. We have had great luck without our herb garden this year. We have grown basil, parsley, chives, oregano, and rosemary. I later used all of the herbs combines for an easy chimichurri sauce.
BASIL OIL
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1/2 C olive oil
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1/2 C fresh basil
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1/2 TBS salt
Blend all-enjoy!
Recipe
serves 4 people
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Ingredients
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1 8 oz container of Burrata
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2 large tomatoes
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1/2 loaf of sourdough or Tuscan bread
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1 C of fresh basil
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1/4 C of basil oil
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1/4 C of olive oil
Directions
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Preheat oven to 400
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Cut or tear your bread into bite size cubes. Place on baking sheet and pour olive oil and a sprinkle of salt on the bread.
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Place bread in the oven for 10 - 12 minutes until toasted and crispy but still chewy.
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Cut your tomatoes into bite size pieces, similar size as bread cubes. Place tomatoes in your serving bowl and sprinkle salt on top.
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After bread is ready, place it in the bowl with tomatoes and add your burrata torn into pieces.
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Add your basil to the bowl and mix everything together.
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Before serving, drizzle your basil oil on top for serving. Enjoy!
