Panzanella with Burrata and Strawberries
Panzanella with Burrata and Strawberries by Spoonsparrow is perfect as an elegant dinner or appetizer for the spring menu.
Ingredients
- 150 g whole wheat spelt baguette
- 6 tbsp Olive oil
- 500 g strawberries
- 1 bundle arugula (80 g)
- 5 g basil leaves (about 1 handful)
- 300 g burrata (2 balls; Italian fresh cheese)
- 45 g toasted pine nuts (3 tbsp)
- 3 tbsp light balsamic vinegar
- Salt
- Pepper
Instructions
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1.
Cut the baguette into large pieces, toss with 3 tbsp olive oil, spread on a baking sheet and roast in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 10 minutes. Remove from the oven and let cool for about 5 minutes.
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2.
Meanwhile, clean and wash the strawberries, set aside about 50 g, and halve the rest. Wash and dry the arugula and basil. Arrange the strawberry halves with arugula, basil, and toasted bread on a platter. Split the burrata into pieces, add to the plate, and sprinkle with pine nuts.
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3.
Blend the remaining strawberries with the leftover oil and vinegar to make a fine dressing. Season with salt and pepper and serve the dressing separately alongside the salad.
