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Fried Polenta Panzanella with Tomato, Basil, and Burrata
Fried Polenta Panzanella with Tomato, Basil, and Burrata
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Prep Time:
50 minutes
Cook Time:
18 minutes
Total Time:
68 minutes
Tuscan chopped salad with crispy polenta croutons—a summer favorite!
Ingredients:
  • 4 pounds mixed heirloom tomatoes (make sure they are very ripe!), cored and cut into 1-inch wedges
  • 1 tablespoon kosher salt, plus more to taste
  • 2 pounds store-bought prepared polenta
  • 1/2 cup plus 6 tablespoons extra virgin olive oil, divided
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 teaspoon Dijon mustard
  • 3 tablespoons balsamic vinegar
  • Freshly ground black pepper, to taste
  • 1 bunch basil leaves, divided (half of the basil leaves should be torn and half left whole)
  • 8 ounces burrata, torn into pieces
  • Flaky salt, to taste
Instructions:
  • Prepare the tomatoes: In a colander set over a bowl, gently mix the tomatoes with 1 tablespoon of kosher salt. Let them sit at room temperature for 30 minutes, stirring every 10 minutes to facilitate draining.
  • Prepare the polenta: Trim the edges of the store-bought polenta tube to create square edges. Slice the polenta into 1-inch rectangles, discarding the scraps.
  • Sear the polenta in batches in a large skillet with 4 tablespoons of olive oil over medium heat until golden brown on all sides and tender in the center, about 6 minutes total. Transfer to a paper towel lined plate, sprinkle lightly with kosher salt, and let cool.
  • Prepare the dressing: Place the colander over the bowl to collect tomato juices. Add shallot, garlic, mustard, and balsamic. Let sit for 5 minutes. Gradually whisk in 1/2 cup olive oil. Season with salt and pepper.
  • Combine the fresh tomatoes, crispy polenta, and torn basil with the dressing in a bowl just before serving. Mix everything together well.
  • Transfer the dressed panzanella to a serving platter using a large spoon. Top with creamy burrata cheese. Finish with a drizzle of 2 tablespoons of olive oil, flaky salt, freshly cracked black pepper, and whole basil leaves. Serve and enjoy! If you enjoyed this recipe, please consider leaving a review below!

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