Summer Burrata Panzanella

Juicy summer nectarines and tomatoes combine with fresh basil, creamy burrata, and crusty sourdough to form a refreshing summer side dish that you won't be able to resist!

One of the fundamental problems with salads is that they aren't bread. They aren't bread, and they aren't cheese, and honestly it hurts me sometimes. Bread and cheese are awesome. The world needs more bread and cheese.

Panzanella solves this problem by replacing the leafy bits of a salad with bread. YAY! Rejoice! Shout it in the streets!

In case you've been living under a rock (or in a different hemisphere? Welcome to my blog, friends!) then you are aware that it is currently summer. In the swamp that is DC, that means that it is a GROSS HUMID MESS OF A SWEATY SITUATION DEAR LORD or at least that's what I whisper to myself repeatedly during my walk to the metro every morning. Hot, sweaty humidity --> I don't want to turn on my oven ever and also I just want to eat delicious juicy fruit and yummy cheese and crusty bread in the comfort of my air conditioned home all day.

If you are like me, this panzanella will be your dream meal.

Now, I don't actually know anything about panzanella other than a) it's delicious and b) I fell in love with it at a restaurant once. I assume it translates to "bread salad" but lemme Google search real fast so I don't mislead you.

Ok ok a quick check of the local Wikipedia says I'm mostly right! Panzanella is an Italian dish that was originally based on stale bread chunks and tomatoes being soaked in olive oil and vinegar. That sounds dandy and all but tbh this burrata is giving me life so I highly recommend you follow my lead and ignore the Wikipedia page. Viva la revolucion!

Summer Burrata Panzanella

To make this panzanella, you will need:
- 1/2 loaf sourdough bread (or another bread but sourdough is bae)
- 1 T olive oil
- 2 nectarines, diced
- 1/2 pint cherry tomatoes, halved
- 1 ball burrata
- 1/4 cup basil, torn
- 1/4 cup champagne vinegar
- Salt and pepper, to taste

Let's begin! Preheat your oven to 425F and line a baking sheet with aluminum foil (I finally bought some!). Tear your bread into bite-sized pieces and drizzle with olive oil. Toss the bread in the oil, then add a few shakes of salt. Cook your bread in the oven until crispy and crouton-y, about 10 minutes. Remove and let cool.

Add your nectarines, grape tomatoes, and basil into a mixing bowl. Tear your ball of burrata into bite-sized chunks and add to the mixture. Toss well to combine.

Add your croutons and toss again. Add the champagne vinegar and some shakes of salt and pepper, then toss one more time. Let the bread soak in the vinegar for at least 10 minutes to soften, then serve!

EASY. FAST. DELISH. WHY AM I YELLING? BECAUSE IT'S SO GOOD. Ok I'll stop now make this ASAP byeeee!

XOXO,
Jess