Strawberry and Burrata Panzanella Salad
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Strawberry & Burrata Panzanella Salad
Recipe By Michael Weldon
Ingredients
2 cups stale sour dough, torn into bite sized pieces
1/3 cup Squeaky Gate extra virgin olive oil
sea salt
1 punnet of Coles strawberries, tops removed
1 small red onion, sliced thinly
1 parsley, leaves picked
½ tsp black pepper
sea salt
Squeaky Gate extra virgin olive oil
To Serve
1 burrata
Method
Heat fry pan over a medium high heat. Pour in enough oil to cover the bottom of the pan. Once hot, add in the bread and fry until golden all over. Remove and chilli slightly.
In a large bowl, mix the strawberries, red onion and a pinch of salt to allow the juices to draw out of the strawberries and onion. Add the croutons into bowl and toss to coat. Add the parsley, pepper and a drizzle of olive oil. Lightly massage and toss the ingredients together.
To serve, place the burrata in the centre of the bowl and garnish with extra herbs and a drizzle of olive oil.
