This salad is a classic in Tuscany, and the perfect no-cook meal to make with summer’s bounty of beautiful ripe tomatoes, garden cucumbers, and fragrant basil. The bread soaks up the juices from the tomatoes, cucumbers and extra virgin olive oil. A traditional panzanella doesn’t incorporate burrata, but it sure is a tasty addition! Here I’ve served the salad over a bed of fresh arugula to add even more nutrients.

✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

The post Panzanella Salad with Burrata appeared first on Eye On Flavor.