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If you enjoy Italian food, this Panzanella salad is a must-try! Packed with vibrant flavors, it's healthy and surprisingly simple to prepare. The juicy cherry tomatoes, crispy baked ciabatta bread, and creamy burrata come together beautifully, while the tangy balsamic dressing adds depth. The fresh basil and chives bring a fragrant herbal note, and the finishing touch of balsamic glaze and Parmesan makes every bite irresistible.
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Cut cherry tomatoes in half. Add them to a strainer, sprinkle with salt, and let them sit over a bowl for 20 minutes to release their juices.
Tear ciabatta bread into small pieces with your hands. Drizzle with olive oil, sprinkle with shredded Parmesan and lemon zest, and bake at 400°F for about 10 minutes until crispy and golden.
Combine minced shallots, dried oregano, chopped chives, balsamic vinegar, honey, juice of one lemon, and olive oil in the bowl with the tomato juice. Whisk until well mixed.
Add the halved tomatoes, baked bread, and shredded basil leaves to the bowl with the dressing. Mix well to coat everything evenly.
Top the salad with burrata, more fresh basil leaves, a drizzle of olive oil, and balsamic glaze. Serve immediately.
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For extra crunch, toast the bread a little longer if desired.
Use fresh basil for the best flavor; dried basil won't provide the same aroma.
If you don't have burrata, substitute with fresh mozzarella or goat cheese.
Can I use a different type of bread?
Yes, you can use any crusty bread like sourdough or baguette instead of ciabatta.
How long can I store this salad?
It's best eaten fresh, but you can store it in the fridge for up to 1 day. The bread may lose its crunch over time.
Can I make this salad vegan?
Yes, omit the burrata and Parmesan, and use a vegan balsamic glaze and honey substitute.
What can I use instead of balsamic glaze?
You can use a reduction of balsamic vinegar or simply drizzle more balsamic vinegar for a similar flavor.
Can I add other vegetables?
Absolutely! Cucumbers, bell peppers, or red onions would work well in this salad.
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