Bread Salad with White Beans, Tomatoes, Olives, Sun-Dried Tomatoes & Burrata

A twist on the classic Panzanella, this simple Mediterranean style salad features soft and crusty bits of bread, roasted red onions, tomatoes, white beans, olives, sun-dried tomatoes, lots of basil and fresh ball of burrata.

Ingredients

Serves about 4

• 18 ounces cherry tomatoes, halved

• 1 red onion, roughly chopped

• 2 tablespoon sun-dried tomato oil (from a jar of sun-dried tomatoes)

• 1/2 teaspoon red chili flakes

• 1 small fresh baguette

• 1/4 cup sun-dried tomatoes from a jar with oil, chopped

• 1/3 cup olives, pitted and chopped

• 1 (15-ounce can) white beans, rinsed and drained

• 3 tablespoons balsamic vinegar

• 1 tablespoon olive oil

• 1 teaspoon lemon juice

• 1 tablespoon pesto

• 1/2 teaspoon fresh cracked pepper

• 1/3 cup fresh basil, chopped

• Burrata

• Flaky Sea Salt

Directions

1. Preheat oven to 400 °F.

2. On a large baking sheet, toss together half of the cherry tomatoes (Reserve the rest for later), red onion, red chili flakes, and oil from the jar of sun-dried tomatoes. Spread out in an even layer.

3. Place in the oven and bake for about 30 minutes, until the red onion is caramelized.

4. Meanwhile, chop your baguette into bite-sized pieces. Wrap the pieces in foil and place in the oven for the last 15 minutes, until soft and warm throughout.

5. Toss the warm bread with the caramelized onions and tomatoes. Set aside to cool.

6. To a large bowl, add the reserved cherry tomatoes, sun-dried tomatoes, olives, white beans, balsamic vinegar, olive oil, lemon juice, pesto, pepper, and fresh basil. Toss to combine.

7. Add the cooled bread mixture.

8. Serve with a fresh ball of burrata, drizzle with some more pesto and top it off with some flaky sea salt.