When I visit my parent’s house in New York, I always offer to do the dinner shopping because of their beautiful local grocery store. My mom laughs because whenever she asks me what I’d like for dinner, my response is always the same — let’s go to the store and get inspired. Looking at the ingredients is the best way for me figure out the answer to that question! On a recent trip, I was eyeing some fresh burrata at the cheese counter and tons of giant, colorful heirloom tomatoes. An idea sparked to mix up the tomatoes into a fresh, juicy panzanella salad with crispy bits of toasted Italian bread and bright herbs. Then I stuffed the panzanella into some of the larger tomatoes for serving and topped it all off with fresh, creamy burrata. It was a perfect dish to serve for lunch, or a side dish with A+ presentation for dinner parties. I even used some of the leftover marinated tomatoes and burrata and tossed them with warm pasta the next day for another delicious meal. Get the full recipe below!
- 3 Tbsp. of red onion, minced
- 1 Clove of garlic, finely minced
- 1 Tbsp. of fresh basil leaves, chopped
- 1.5 Cups of chopped mixed tomatoes (heirloom, grape, cherry)
- 2 Tbsp. of Olive Oil, plus 1 tsp.
- Salt and pepper
- 3-4 Large heirloom tomatoes
- ½ loaf of crusty Italian bread
- 4 0z. of Burrata
- Combine minced red onion, garlic, basil leaves and chopped tomatoes. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Set mixture aside to marinate.
- While the filling marinates, prep the heirloom tomatoes for stuffing. Hold your knife at a 45-degree angle to carve out the top and hollow out insides (like cutting the top off a jack-o-lantern!). Remove center, seeds, and drain excess liquid. Lightly salt the insides and rest upside down on a paper towel for 15 minutes.
- Pre-heat oven on the broil setting and slice of crusty Italian bread into ¾” cubes. Toss with a teaspoon of olive oil, salt and pepper. Broil in the oven until golden brown and lightly crisped. Remove from oven and let cool.
- Once cooled, add 1.5 cups of the toasted bread cubes to the marinated tomato mixture and toss to combine. Divide panzella across the hollowed out tomatoes.
- Roughly chop 4 oz burrata and distribute on top of the tomatoes. Garnish with basil, season with additional salt and pepper to taste. Serve with additional burrata and bread on the side.