Corn Burrata Panzanella
A fresh and vibrant Italian-inspired salad combining juicy corn, creamy burrata, and toasted bread cubes for a satisfying summer dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: Italian
Ingredients
Scale
- 2 cups fresh corn kernels
- 1 ball burrata cheese
- 3 cups crusty bread cubes, toasted
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and freshly ground black pepper to taste
Instructions
- Toast the bread cubes in the oven at 375°F (190°C) until golden and crisp, about 10 minutes.
- In a large bowl, combine the corn kernels, cherry tomatoes, red onion, and torn basil.
- Whisk together the olive oil, red wine vinegar, salt, and pepper in a small bowl to make the dressing.
- Add the toasted bread cubes to the vegetable mixture and drizzle the dressing on top. Toss gently to combine.
- Transfer the salad to a serving platter or bowl and gently place the burrata ball on top.
- Tear pieces of burrata over the salad just before serving and drizzle with a little extra olive oil if desired.
Notes
For extra depth, lightly grill the corn before adding it to the salad or serve with a drizzle of balsamic glaze.