Easy and quick Panzanella salad. The burrata, the melon, and the Vinaigrette give this super delicious salad a sweet aroma and makes the salad even more mouth-watering. It'll become your favourite summer salad.
Prep Time15 minutesmins
Cook Time0 minutesmins
Soaking friselle5 minutesmins
Total Time20 minutesmins
Course: Salad
Cuisine: Italian
Servings: 2people
Calories: 1178kcal
Equipment
Knife
Chopping board
Peller
Blender
Small bowl
Spoon
Serving plate
Small jar
Ingredients
Tomato juice
121grCuore di bue tomatoes
2tablespoonolive oilextra virgine
1teaspoonsalt
1teaspoonground black pepper
½garlic clove
5tsp water
Friselle
45grfriselle
Salad
255grcuore di bue tomatoes
2slice melon
150grburrata cheesedrained
50grrocket salad
Vinaigrette
2teaspoonolive oilextra virgin
1teaspoonapple balsamic vinegar
1pinchsalt
Instructions
Prepare the vegetable
Create a nice ribbon with the melon by using a peeler, cut the tomato into A round slice of 0.5 cm thick and set aside. Wash through the rocket and drain it properly.
Tomato juice
Add tomato cut it into chunks, the extra virgin olive oil, ground black paper, salt, water and the garlic in a tall jar. Blend for a few seconds, until you will have a juice.
Soak the friselle
Pour the tomato juice into a small bowl and soak the friselle for 5 minutes. Remove the friselle from the juice, make sure they are still a bit crunchy and set it aside.
Prepare the vinaigrette
Add the extra virgin olive oil, the apple balsamic vinegar, and the salt in a small jar, close the lid and shake few seconds until well combined.
Serve the salad
Add the rocket, the tomato, the ribbon of melon, the burrata cheese to a serving plate. Place the friselle, previously cut into chunks, over the salad and drizzle the vinaigrette before serving.