I’ve gotta be honest with you guys - I’m upset that I’m not in Italy right now. ALL of my friends are there and I’m having major FOMO. But seeing as how I am on lock down for the next few weeks as I finish writing my next cookbook, I thought I’d bring a little bit of Italy to me with this Antipasti Burrata Panzanella!
Table of Contents
Why I Love This Recipe
Let’s break it down shall we. We’ve got 3 words that individually are music to my ears. Antipasti Burrata Panzanella. But string them all together and it’s game over. We’ve got all my fav Antipasti things like the Delallo Sun Dried Tomatoes, Delallo Roasted Garlic Cloves and obviously the Delallo Castelvetrano Olives!
Then we’ve got Burrata. I mean, do we even need any more words to describe that - nope. And then we’ve got the panzanella. Those crispy croutons that my dreams are made of. Fold it all together and you’ve got a salad that will double as an appetizer. You could even set it out with toothpicks and let people demolish it before the main course. No one can say no to this one!! xx
This panzanella is such a great compliment to any summer or spring dinner party or even if you are grilling outdoors. Pair it with some grilled lemonade chicken or salmon skewers!
Ingredients & Substitutions
- Orange Bell Peppers
- Red Bell Peppers
- Olive Oil
- Kosher Salt
- Black Pepper freshly ground
- Red Onion
- Delallo Sun Dried Tomatoes
- Delallo Roasted Garlic Cloves
- Delallo Castelvetrano Olives
- Red Wine Vinegar
- Red Pepper Flakes
- Fresh Oregano
- Country-style Bread
- Fresh Burrata
*For a full list of ingredients and instructions please see recipe card below.
How to Make Burrata Panzanella
Step 1: Preheat broiler. Toss bell peppers and 2 tablespoons of oil on a rimmed baking sheet; season with salt and pepper. Broil, turning occasionally, until skins are blackened in spots and blisters all over, 10–12 minutes.
Step 2: Transfer peppers to a large bowl, cover with plastic wrap, and let sit 15 minutes. Reduce oven temperature to 400° F.
Step 3: Peel and seed peppers; cut into 1” strips. Toss peppers in a clean large bowl with onion, garlic cloves, sun dried tomatoes, olives, vinegar, red pepper flakes, oregano, and 4 tablespoons of olive oil and set aside.
Step 4: Toss bread and remaining 2 tablespoons of olive oil on a clean baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let croutons cool.
Step 5: Toss antipasti mixture, and croutons in a large bowl.
Step 6: Arrange on a platter with cheese; top with all the remaining herbs.
How to Store Burrata Panzanella
I really recommend eating panzanella while it is fresh. This is because the bread is freshly toasted and all the veggies are tossed together fresh. Once stored, it will start to get mushier, and the bread will become soggy. However, if you have leftovers you can store them in the fridge for a day.
How to Freeze Burrata Panzanella
While you cannot freeze this, you can use previously frozen bread, thawed and pieces baked, like in the recipe below.
Tips & Tricks
Fold it all together and you’ve got a salad that will double as an appetizer. You could even set it out with toothpicks and let people demolish it before the main course. No one can say no to this one!!
FAQs
What is panzanella?
Panzanella is a Tuscan salad made of bread and vegetables, usually including tomato. It is a classic and often eaten during summer months. We are really into it at WGC, and I have quite a few variations on my website, a few of which are linked below.
I do not have burrata, are there any substitutions?
I do think burrata is the perfect cheese for this salad, and a great cheese altogether. However, you can easily substitute it with mozzarella or feta, if you cannot find or do not have burrata.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Antipasti Burrata Panzanella
Ingredients
- 2 large orange bell peppers
- 2 large red bell peppers
- 8 tablespoons olive oil divided
- Kosher salt and freshly ground black pepper
- ½ small red onion thinly sliced
- ½ cup Delallo Sun Dried Tomatoes
- ¼ cup Delallo Roasted Garlic Cloves
- ¼ cup Delallo Castelvetrano Olives
- 2 tablespoons red wine vinegar
- ½ teaspoon red pepper flakes
- 1 tablespoons fresh oregano plus more for garnish
- ½ loaf country-style bread about 12 ounces, torn into pieces
- 4-6 ounces fresh burrata
Instructions
- Preheat broiler. Toss bell peppers and 2 tablespoons of oil on a rimmed baking sheet; season with salt and pepper. Broil, turning occasionally, until skins are blackened in spots and blisters all over, 10–12 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and let sit 15 minutes. Reduce oven temperature to 400° F.
- Peel and seed peppers; cut into 1” strips. Toss peppers in a clean large bowl with onion, garlic cloves, sun dried tomatoes, olives, vinegar, red pepper flakes, oregano, and 4 tablespoons of olive oil and set aside.
- Toss bread and remaining 2 tablespoons of olive oil on a clean baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let croutons cool.
- Toss antipasti mixture, and croutons in a large bowl. Arrange on a platter with cheese; top with remaining all the herbs.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
I saw this on Instagram and was immediately obsessed! It looks absolutely delicious, Gaby!
Well, if you can't be in Italy, this has got to be the next best thing!
Oh. My. Gosh. My mouth is literally watering. This looks like all my summer cravings in one salad and I am here for it!