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!
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
Antipasti Burrata Panzanella
- 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
- 1/2 teaspoon red pepper flakes
- 1 tablespoons fresh oregano plus more for garnish
- 1/2 loaf country-style bread about 12 ounces, torn into pieces
- 4-6 ounces fresh burrata ?
- 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.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking