1cupwhite beans (canellini, great northern, or navy beans)
12leavesbasil
3sprigsoregano
20oz.heirloom tomatoes(roughly chopped)
8oz.fresh mozzarella(or burrata)
1teaspoonkosher salt(plus more, to taste)
¼teaspoonblack pepper(to taste)
Instructions
Preheat your grill to high or place a grill pan over high heat on your stove.
Add 4 tablespoons of olive oil to a pie plate and sprinkle with salt and pepper.
Cut the bread into 1-1½" slices and lightly press both sides into the oil before placing them on the grill.
Grill for 1-2 minutes per side, toasting the bread and getting a bit of charred grill marks. Cook in batches when you are using a grill pan on the stovetop.
When the bread comes off of the grill, rub both sides with the cut side of a garlic clove and then let the bread cool down.
In a large bowl, combine the remining olive oil, 1 teaspoon salt and pepper to taste, torn basil and oregano, beans, mozzarella, and tomatoes with any accumulated juices. Stir this mixture and let it sit for about 10 minutes. If you are using burrata, don't add it until step 8.
Tear the bread into bite sized pieces and add to the salad. Stir again to get everything incorporated, taste for seasoning, and allow the salad to rest for 15 minutes.
Serve with additional basil and a drizzle of olive oil for a garnish. If you are using burrata, cut it in pieces and add to the top of the panzanella.
Notes
This salad feeds 4-6 as a main dish and more like 8 as a side dish.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.