Roasted Tomato u0026amp; Burrata Panzanella Salad

Ingredients

• 1 loaf day old Italian bread
• 8 vine tomatoes
• 4 balls Burrata cheese (drained u0026amp; quartered)
• 1 cup Extra Virgin Olive Oil (+ one swirl).
• 2 Tbls. Red Wine Vinegar (or acid of your choice)
• 1/4 cup Chopped Flat Leaf parsley
• salt u0026amp; pepper
• 1 clove garlic (optional)

Instructions

1. 1

   Preheat the over to 375 degrees.

2. 2

   Keeping the tomatoes on the vine on an oven-safe pan, coat them with 1/2 cup of the olive oil.

3. 3

   Season the tomatoes with salt and pepper (to taste).

4. 4

   Roast the tomatoes for 12-15 minutes (until the skin separates and the tops barely brown).

5. 5

   Remove the tomatoes from the oven and tent with foil.

6. 6

   Half the Italian loaf length-wise and put in the oven to lightly toast (2-3 minutes).

7. 7

   Remove bread and scratch toasted surface with the garlic clove (optional) and then cut into two-inch cubes. Set aside.

8. 8

   In a large bowl, make a vinaigrette using the remaining olive oil and the red wine vinegar.

9. 9

   Toss the bread in the vinaigrette.

10. 10

    Remove the tomatoes from the vine and quarter each one.

11. 11

    Add the tomatoes to the bowl.

12. 12

    Add the Burrata quarters.

13. 13

    Season to taste with salt and pepper.

14. 14

    Add a swirl of fresh Extra Virgin Olive Oil.

15. 15

    Sprinkle the parsley over top.

16. 16

    Gently toss and serve.