The best summer salad—I discovered Panzanella last year and it’s one of my fav now. This salad has no greens 🤫 but with all the ingredients you don’t even realize it. & the best part is the tomato juice based vinaigrette, so delish! How to make: Vinaigrette: salt sliced tomatoes (I used heirloom) and set aside in a strainer over a bowl for 10–15 mins. Use the strained juice as the base for the vinaigrette—add in EVOO, red wine vinegar, mustard, S&P and whisk together. ⁣ ⁣ Croutons: cut up stale bread, coat with EVOO and bake at 375 for 10-15 minutes ⁣ Salad: plate the tomatoes, cucumbers, peaches , croutons onions and capers. Finish off with fresh Burrata and the vinaigrette dressing. Garnish with fresh basil and enjoy! • • #burratagram #summersalad #burratacheese #panzanella #panzanellasalad #easyrecipe