Panzanella with Burrata and Centine Rosé
A beautiful sunny day, a fresh bottle of Centine Rosé and you wish for something light but tasty. Time is little? Enjoy it all: the panzanella does not need cooking, it is heavenly good and has the charm of tradition and simplicity. Plus you can literally prepare it in 15 minutes. Try with Rosé: the color combination is simply joyful.
Ingredients for 4
• 3-4 slices of homemade bread, preferably stale
• 1 tablespoon of white vinegar (optional)
• 350 g cherry tomatoes (Pachino or datterini)
• 1 small red onion
• 250g burrata
• Extra-virgin olive oil, fruity
• Salt and pepper
• 4-5 basil leaves chopped by hand (optional)
Preparation: 15 minutes
Put the chopped bread in a small bowl and sprinkle with burrata water and a tablespoon of white vinegar (optional), leave the bread to soak for a couple of minutes, squeeze out the excess water with your hands and transfer it in a salad bowl.
Cut the tomatoes into quarters and the onion into thin strips and add both ingredients to the salad bowl. Add a few leaves of fresh basil, extra-virgin olive oil, salt and pepper to taste, and mix all the ingredients. Place the burrata on the panzanella, and let it rest in the fridge until ready to serve.