Burrata, Japanese Tomatoes, Panzanella, Wild Arugula


  • 1 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 3 sprigs thyme
  • 1 large clove garlic, smashed
  • 3 slices rustic sourdough bread, torn into tiny pieces
  • Sea salt and cracked black pepper to taste
  • 2 tablespoons white balsamic vinegar or red wine vinegar
  • 2 pints mini Japanese heirloom tomatoes, blanched and shocked, then peeled
  • + 7 more ingredients
    • ¼ hothouse cucumber, split lengthwise, seeded and very thinly sliced (on a mandoline if possible)
    • ½ small red onion, thinly julienned
    • 3 sprigs flat-leaf parsley, leaves only
    • 1 sprig basil, leaves only
    • 4 medium-ripe Japanese beefsteak/heirloom tomatoes, thinly sliced in rounds and kept together
    • 1 (16-ounce) tub fresh burrata cheese
    • 1 large bunch (about 6 ounces) wild or baby arugula

1. Begin by preparing the olive-oil-fried croutons. Heat a heavy-bottomed sauté pan over medium-high heat. Add 1 cup of the olive oil, the thyme, and garlic. Once the oil has been seasoned for approximately 1 minute, remove the herbs. Add the torn bread, and gently fry while stirring occasionally...

View full recipe at SpringPad


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