Panzanella with Tuna & Burrata

Panzanella with Tuna & Burrata

Ingredients

1. 2 burrata balls
2. 230 g ciabatta, cut into bite-size cubes
3. 1 can tuna in oil (reserve the oil)
4. 2 tomatoes, roughly chopped
5. 1 cup sliced shallots
6. 1 cup basil leaves, roughly torn
7. 6 tbsp olive oil
8. 2 tbsp apple cider vinegar
9. 1 garlic clove, finely grated
10. 1/8 tsp salt

Instructions

1. Salt the tomatoes to draw out juice In a large bowl, combine the apple cider vinegar and grated garlic. Set a fine-mesh sieve/strainer over the bowl. Add the chopped tomatoes to the sieve, sprinkle with salt, and gently toss. Let sit for 5 minutes so the tomato juices drip into the bowl.

2. Prep the bread While the tomatoes rest, cut the ciabatta into bite-size cubes.

3. Make the dressing (the umami trick!) After 5 minutes, gently shake the sieve so all tomato juices fall into the bowl. Set the tomatoes aside. Pour the reserved tuna oil into the bowl, then add olive oil. Whisk until well combined.

4. Assemble the salad Add the ciabatta cubes, shallots, basil, and the tomatoes into the bowl. Toss until the dressing coats everything evenly and the bread starts to soak up the flavors.

5. Serve Transfer to a serving plate. Top with the tuna, then tear burrata over the top. Drizzle any leftover dressing from the bowl and finish with extra basil if desired.