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Salads

Panzanella with burrata

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Recipe
Category
Salads
Setup time
15-45min
Difficulty
Easy
Cost
Low
With whom?
With friends
Nº of people

Ingredients

    4 tbsp of Gallo Cider

    6 tbsp of Gallo Reserve

  • 1 garlic clove
  • 500gr of leftover Alentejo bread or traditional loaf bread
  • 300gr mixed cherry tomatoes
  • 200gr mixed tricolour bell peppers
  • 1 red onion
  • 2 burratas
  • Fleur de sel, to taste
  • Ground black pepper, to taste
  • Basil, to taste

Method of preparation

1

Start by cutting the bread into medium-sized cubes, preferably leaving out the crust.

2

Sauté the chopped garlic clove in three tablespoons of olive oil.

3

Add the bread and let it cook until golden.

4

Then, cut the tomatoes into halves, the peppers into strips and place them in a bowl.

5

Add the onion, thinly sliced, the bread and season with vinegar, two tablespoons of olive oil, fleur de sel, pepper and basil leaves.

6

Place the mixture on a serving platter with the two burratas at the centre.

7

Finish by sprinkling a little more fleur de sel and pepper and drizzling the remaining olive oil over the burratas, and garnish with the basil.