End of Summer Panzanella Salad

• Vegetarian

• Produce

  • 1/4 cup Basil, fresh leaves
  • 1 1/2 cups Bell pepper, red yellow or orange
  • 1 tbsp Chives, dried
  • 1 1/2 cups English cucumber
  • 2 cloves Garlic
  • 3 cups Heirloom tomato, wedges

• Ingredients

  • 1/4 cup Pickled Red Onion.

• Condiments

  • 1 tsp Dijon mustard

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/2 tsp Kosher salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 1/3 cup Olive oil, Extra Virgin
  • 3 tbsp Red wine vinegar

• Bread & Baked Goods

  • 5 cups Bread, crusty

• Dairy

  • 8 oz Burrata cheese
  • 6 tbsp Butter, unsalted

Found on thewanderlustkitchen.com

Description

Ingredients

• 6 tablespoons unsalted butter
• 5 cups cubed crusty bread
• 1/3 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• 2 cloves garlic, pressed
• 1 tablespoon dried chives
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups heirloom tomato wedges
• 1 1/2 cups sliced English cucumber
• 1 1/2 cups roughly chopped red, yellow, or orange bell pepper
• 8 ounces burrata cheese, drained
• 1/4 cup pickled red onion
• 1/4 cup fresh basil leaves

Directions

• Preheat the oven to 400 degrees Fahrenheit. Heat a saute pan over medium and add 3 tablespoons of the unsalted butter. Cook the butter for 2 to 3 minutes, until it is foamed and turned a light brown. Add half of the bread cubes and quickly toss them to soak up the butter. Transfer the buttered cubes to a parchment lined baking sheet. Add the remaining butter to the pan and repeat with the second half of the bread cubes.
• Place the tray of buttered bread cubes into the preheated oven and bake for 10 to 15 minutes, shaking the tray halfway through, until the bread is crisp on the outside with just the slightest give in the center.
• Meanwhile, prepare the dressing by whisking together the olive oil, red wine vinegar, Dijon mustard, sugar, pressed garlic, dried chives, salt, and pepper in the bottom of a large mixing bowl.
• Add the tomatoes, cucumber, and bell pepper to the bowl and toss well.
• Once the bread is done toasting, allow to cool before transferring to the mixing bowl. Toss everything together, then transfer to a serving platter. Arrange the burrata on the serving platter, then scatter the pickled red onion and basil leaves over the top. Serve at once.