Jesal’s Cherry Tomatoes and Sourdough Bread Salad.

Inspired by Italian Panzanella or bread salad which traditionally is tomatoes, soaked sourdough bread and few other vegetables dressed with olive oil and vinegar. Have made a different version by toasting the bread for the crunch and adding burrata.


5-6 slices of Livfresh sourdough bread ( a day old) Livfresh burrata 10-12 Livfresh cherry tomatoes Half cucumber cubed 1/2 red onion slices Pesto (optional) Pine nuts (optional) or can use walnuts 3-4 basil leaves Marination Chopped garlic Olive oil Salt and pepper Honey 3-4 Basil leaves Herbs Chilli flakes


Cut sourdough bread into small pieces, drizzle with olive oil and toast it in the oven till golden brown and crispy. Marinate burrata with pesto (optional) In a big bowl mix the ingredients for marination and add halves of cherry tomatoes, cubed cucumber, onions . Mix well and keep it in the refrigerator for an hr which will leave flavourful juices. This would also be the dressing. Once the sourdough bread is cooled down add it to the bowl along with pieces of burrata and few basil leaves torn by hand. Give it a good mix so that the bread soaks the juices. Transfer it to a serving bowl and sprinkle some pine nuts or walnuts. Recipe by Jesal Shah @gourmetaffaire

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