There is a local restaurant here called Crust that has the most incredible Burrata Panzanella Salad that I dream about! It’s such a light and flavorful salad served with an entire ball of Burrata, yes please! For my spin on this instead of toasted bread I did toasted pita chips! You can use any seasonal veggies but I love the combo of butter beans and corn! Recipe below!

B U R R A T A P A N Z A N E L L A S A L A D

2 handfuls arugula
1 ear of corn
Halved cherry tomatoes
Sliced red onion
Butter Beans (I used canned)
1 baby cucumber sliced
Burrata
Toasted Pita Chips or Toasted Homemade Croutons
Juice of 1 lemon
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Cut the pita into squares and layer on a baking sheet. Drizzle with olive oil and season heavily with salt and pepper. Bake at 350 degrees 15-20 mins until pita chips are crispy and golden.

In a bowl add arugula, corn, red onion, cherry tomatoes, cucumber, butter beans and pita chips. Drizzle with the lemon and olive oil mixed together with salt and pepper. Toss well. Scoop to the side and nestle in a ball of burrata. Drizzle with extra dressing and enjoy!