Fried Polenta Panzanella with Tomato, Basil, and Burrata Recipe

Name: Fried Polenta Panzanella with Tomato, Basil, and Burrata Recipe
Ingredients: 4 pounds mixed heirloom tomatoes (make sure they are very ripe!), cored and cut into 1-inch wedges; 1 tablespoon kosher salt, plus more to taste; 2 pounds store-bought prepared polenta; 1 shallot, minced; 1/2 cup plus 6 tablespoons extra-virgin olive oil, divided; 2 garlic cloves, minced; 1 teaspoon Dijon mustard; 3 tablespoons balsamic vinegar; Freshly ground black pepper, to taste; 1 bunch basil leaves, divided (half of the basil leaves should be torn and half left whole); 8 ounces burrata, torn into pieces; Flaky salt, to taste

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This Tuscan inspired chopped salad uses fried polenta in place of stale bread. It’s magnificent—you’ll want to make it all summer long.

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Ingredients

4 pounds mixed heirloom tomatoes (make sure they are very ripe!), cored and cut into 1-inch wedges
1 tablespoon kosher salt, plus more to taste
2 pounds store-bought prepared polenta
1 shallot, minced
1/2 cup plus 6 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
1 teaspoon Dijon mustard
3 tablespoons balsamic vinegar
Freshly ground black pepper, to taste
1 bunch basil leaves, divided (half of the basil leaves should be torn and half left whole)
8 ounces burrata, torn into pieces
Flaky salt, to taste