Heirloom Tomato Panzanella with Burrata

Name: Heirloom Tomato Panzanella with Burrata
Yield: Serves 4 – 6
Ingredients: 3 slices crusty bread such as ciabatta, each about 1 inch (2.5 cm) thick, torn into small pieces; 1 tbsp red wine vinegar; Extra-virgin olive oil; 2 lb (1 kg) heirloom tomatoes, in assorted colors and sizes, cored; Coarse sea salt; 2 pt (1¼ lb/625 g) cherry tomatoes, stemmed; ¼ lb (125 g) burrata cheese; ½ tsp red pepper flakes; About 2 tbsp prepared basil pesto

Preparation info

Serves
4 – 6

Difficulty
Medium

Appears in

The Side Dish Handbook

By Tori Ritchie

Published 2015

About

Ingredients

2 pt (1¼ lb/625 g) cherry tomatoes, stemmed
Extra-virgin olive oil

Side dish
Vegetarian

Method

Position 2 racks in the center of the oven and preheat to 375°F (190°C). Line 2 rimmed baking sheets with parchment paper.

Halve the cherry tomatoes and put them in a bowl. Add 1