Summer Caprezanella Salad

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The last year has been a whirlwind, between starting a new job, moving across states back to VT and planning a wedding I’ve admittedly been a negligent blogger when it comes to posting recent recipes. Now that summer is in full swing and I’m entering a slower period at work I’m hoping to play catch-up and get some of my current go-to’s on the blog.

Starting with this cheesy, herby and fresh summer salad. I call it a “Caprezanella” because it basically takes my favorite parts of a traditional caprese (fresh tomatoes, basil, burrata and good olive oil) adds the toasted bread of a panzanella and then mixes in some summer produce staples like nectarines and corn.

Ingredients (for 6 servings)

  • 3 cups worth of sourdough bread cut or torn into 1 1/2 inch chunks
  • 6 tablespoons good olive oil
  • kosher salt and pepper
  • 2 tablespoons balsamic vinegar
  • 1/2 cup lightly torn fresh basil, plus more for serving
  • 2-3 nectarines (or peaches, if that’s more your thing)
  • 2 heirloom tomatoes, quartered
  • 1 corn on the cob
  • 1 tablespoon of butter
  • 1/2 cup cherry tomatoes, halved
  • 2 tablespoons toasted pine nuts
  • 8 ounces burrata cheese, torn

Preparation

  1. Preheat the oven to 425 degrees F
  2. On a baking sheet, brush the bread with 2 tablespoons olive oil, and sprinkle on a pinch of salt. Transfer to the oven and bake for 8-10 minutes or until the bread is toasted.
  3. Meanwhile, wrap the corn in a wet paper towel and microwave for 2 1/2 – 3 minutes until cooked through. Carefully remove the corn from the microwave with tongs (it will be hot!)
  4. Melt the butter in a cast iron pan over medium heat. Add the corn to the pan and rotate (about 3 minutes each side) or until the kernels are lightly browned. Set the corn aside to let cool and then remove the kernels from the cob.
  5. In a food processor add 4 tablespoons of olive oil and 1/2 cup of fresh basil. Pulse until the basil is roughly chopped and combined with the olive oil. Add salt to taste and additional olive oil if you’d prefer to thin out the basil oil.
  6. In a large salad bowl, combine the toasted bread, nectarines, tomatoes, charred corn and pine nuts. Add the torn burrata and drizzle with the basil oil and balsamic vinegar. Garnish with additional fresh basil and serve.

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