You can always find preserved lemons in my larder. Originating from Morocco, they're an ingredient like no other: perfectly briny, sour and distinctive. And they're the key ingredient in my favorite summer salad. The classic Italian panzanella combines in-season tomatoes with bread designed to soak up a tangy dressing. In this bright iteration, preserved lemons serve as the base for the vinaigrette and creamy burrata provides the perfect creamy counterpoint.
Ingredients
Serves 4
2 big heirloom tomatoes, cut in 1" cubes
1 cup English cucumber, cut in 1/2" pieces
1/4 of a red onion, thinly sliced
1 cup cherry tomatoes
Burrata
Edible flowers (optional)
Fresh-cracked pepper
For the croutons:
4 big slices of sourdough, about 6 cups cubed
1/4 olive oil
Salt
For the dressing:
1 whole preserved lemon, rinsed and quartered
1 tsp Dijon mustard
1/2 cup olive oil
2 cloves garlic
Juice of 1/2 lemon
Directions
Start by making the croutons. Turn on the oven broiler (to the low setting, if you have the option). Slice the bread into 1" cubes and toss with the olive oil until well coated. Bake until nicely browned on top, about 3–5 minutes. Watch carefully as they can burn quickly! When they're done, dust them with salt.
Make the dressing by combining the preserved lemon, mustard, olive oil, garlic and lemon juice in a food processor or blender. Blend until smooth.
Combine the warm croutons, heirloom tomatoes, cucumbers and red onion in a big bowl and add all but a little bit of the dressing. Mix until each piece is coated.
To plate, scoop the panzanella onto a big platter. Break the burrata open with your fingers and nestle it into the salad. Scatter the cherry tomatoes (I like to half some and leave some whole) and edible flowers over the top. Season the burrata with the remaining dressing and some fresh-cracked pepper.
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