Burrata and Heirloom Tomato Panzanella

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Cut the whole wheat bread into 2 cm cubes and spread them on a baking sheet. Toast in the oven for 10-12 minutes, or until golden and crisp. Let cool.

2. 2

   While the bread is toasting, slice the heirloom tomatoes into wedges or bite-sized pieces. Thinly slice the red onion.

3. 3

   In a large mixing bowl, combine the toasted bread cubes, heirloom tomatoes, and red onion.

4. 4

   In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, sea salt, and black pepper to make the dressing.

5. 5

   Pour the dressing over the bread and tomato mixture. Toss gently to combine, ensuring the bread absorbs some of the juices. Let sit for 10 minutes to allow flavors to meld.

6. 6

   Transfer the salad to a serving platter or bowl. Tear the burrata cheese into large pieces and arrange on top of the salad.

7. 7

   Drizzle with a little extra olive oil if desired, and finish with a sprinkle of sea salt and black pepper. Serve immediately.