Summer Panzanella

Photography By Chris Chowaniec | August 14, 2015


By Senior Photographer Chris Chowaniec | Serves 4


6 medium heirloom tomatoes, cut into 1” cubes

½ hard loaf of bread, such as country bread, cut into 1” cubes

10 basil leaves ripped into pieces

8 ounces fresh burrata cheese, cut into 1” cubes

4 tablespoons olive oil

2 tablespoons aged balsamic vinegar

salt and pepper to taste


Combine the bread and tomatoes in a bowl.

Sprinkle over the basil leaves.

Season with salt and pepper.

Drizzle with the oil and vinegar and toss thoroughly before serving onto a plate.

Scoop spoonfuls of burrata cheese on top of the salad.

Build your own subscription bundle.
Pick 3 regions for $60