Tomato Burrata Panzanella Salad has balsamic tomatoes and peppers tossed with fresh burrata cheese and cubed bread for a gorgeous salad
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 tablespoon Italian seasoning
- kosher salt, pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 pint cherry or grape tomatoes
- 1 loaf garlic bread
- 2 cups chopped romaine lettuce
- 8 oz burrata or fresh mozzarella cheese
- fresh basil for garnish
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Put the olive oil, balsamic vinegar, Dijon mustard, honey, Italian seasoning, kosher salt, and pepper in a Mason jar. Put the lid on the jar and shake until the dressing is evenly combined.
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Cut the red and yellow bell pepper into a large diced cut, similar in size to the tomatoes. Put the red and yellow bell pepper pieces and the tomato on a baking sheet and toss with a few spoonfuls of the balsamic vinaigrette, kosher salt, and pepper.
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Place the tomatoes and peppers in a 425 degree oven for 25 to 30 minutes.
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Bake the garlic bread according to the package directions. Once cooked and cooled cut the bread into cubes.
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Once the tomatoes and peppers are cooled put them in a large bowl along with the garlic bread cubes and chopped romaine lettuce. Tear or cut the burrata or fresh mozzarella and toss into the salad with more of the balsamic vinaigrette.
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Serve with fresh basil over top.