Cooked - Panzanella With Burrata & Tuna

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Home Pricing Community My Recipes

Panzanella With Burrata & Tuna

4.0

2 tablespoons cider vinegar or red-wine vinegar

1 small clove garlic, grated

2 medium tomatoes, roughly chopped

⅛ teaspoon table salt

1 (5-ounce) can oil-packed tuna, undrained

6 tablespoons extra-virgin olive oil

8 ounces ciabatta, cut into bite-sized cubes (about 6 cups)

1 cup thinly sliced red onion

1 cup lightly packed basil leaves, roughly chopped or torn, plus more for garnish

2 (3-ounce) balls burrata, torn into bite-size pieces

Stir 2 tablespoons vinegar and the grated garlic together in a large bowl. Place a colander inside the bowl; add chopped tomatoes. Sprinkle the tomatoes with ⅛ teaspoon salt; set aside for 10 minutes.
Gently shake the strainer so the juices from the tomatoes fall into the bowl; remove the colander and set aside. Pour the oil from the tuna can into the large bowl. Whisk in 6 tablespoons olive oil. Add ciabatta cubes, 1 cup onion, 1 cup basil and the reserved tomatoes; toss well. Divide the mixture among 4 plates; top evenly with the tuna and the burrata pieces. Spoon on any liquid left on the bottom of the bowl. Garnish with more basil, if desired.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇮🇹Italian

Occasions🧺PicnicsSummer Gatherings

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 61 weeks ago

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