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Refined Panzanella with Confit Tomatoes, Burrata, Basil, Fried Capers and Lemon Olive Oil
Recipe

Refined Panzanella with Confit Tomatoes, Burrata, Basil, Fried Capers and Lemon Olive Oil

Starter • italy

Crisp-edged toasted bread is dressed with lemon-infused extra virgin olive oil, tossed with slow-confit cherry tomatoes and their aromatic oil, then finished with torn burrata, basil and crunchy fried capers for a restaurant-style starter.

Why smarter

Confit tomatoes deliver deep flavour with minimal added salt, while extra virgin olive oil and capers provide intensity so the dish stays light but satisfying. Using sturdy toasted bread keeps texture crisp-tender without needing heavy dressing.

Chef tip

Let the toasted bread sit with the tomato juices for 5 minutes before plating—just enough to absorb flavour while keeping structure. Add burrata at the very end so it stays creamy and distinct.

Soft line

Best served slightly warm from the tomatoes, with burrata at cool room temperature.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 350 g ripe cherry tomatoes 350.000 g cherry tomatoes
2 120 ml extra virgin olive oil, divided 120.000 ml extra virgin olive oil Use best-quality for finishing
3 2 garlic cloves, lightly crushed 2.000 cloves garlic
4 2 sprigs fresh thyme (or 1 small sprig rosemary) 2.000 sprigs thyme
5 1 strip lemon zest (about 5 cm) plus 1 tbsp lemon juice lemon zest and juice Zest strip for infusion; juice for dressing
6 1/2 tsp flaky sea salt, plus more to taste 0.500 tsp flaky sea salt
7 1/4 tsp freshly ground black pepper 0.250 tsp black pepper
8 200 g day-old ciabatta or rustic sourdough, torn into bite-size pieces 200.000 g day-old bread Prefer a sturdy crumb
9 2 tbsp sherry vinegar or good white wine vinegar 2.000 tbsp wine vinegar Use a clean, bright vinegar
10 1 small shallot, very finely sliced 1.000 small shallot
11 2 tbsp drained capers, well dried 2.000 tbsp capers Pat dry thoroughly to prevent splatter
12 200 g burrata, drained and brought to room temperature 200.000 g burrata
13 1 large handful fresh basil leaves, torn fresh basil

Method

  1. Make the confit tomatoes: Heat oven to 130°C. Place cherry tomatoes in a small baking dish. Add 80 ml of the olive oil, crushed garlic, thyme, lemon zest strip, salt and pepper. Bake for 60–75 minutes, until the tomatoes are collapsed and jammy but still holding some shape. Cool 10 minutes; discard thyme and lemon zest strip.
  2. Toast the bread: Increase oven to 180°C. Spread torn bread on a tray, drizzle with 1 tbsp of the confit oil from the tomatoes (or a little olive oil) and toast 10–12 minutes, turning once, until crisp at the edges and dry through.
  3. Infuse the lemon oil: In a small bowl combine the remaining 40 ml olive oil with 1 tbsp lemon juice and a pinch of salt. Let stand 5 minutes to marry.
  4. Quick-pickle the shallot: Toss sliced shallot with the vinegar and a pinch of salt. Set aside 10 minutes, then drain lightly (reserve a teaspoon of the pickling liquid for seasoning if desired).
  5. Fry the capers: Warm 1–2 tbsp of the confit oil in a small pan over medium heat. Add dried capers and fry 30–60 seconds until they bloom and turn crisp. Transfer to paper towel.
  6. Assemble the panzanella base: In a bowl, combine toasted bread with the warm confit tomatoes and 2–3 tbsp of the confit oil from the dish. Toss gently and let sit 5 minutes so the bread absorbs some tomato juices while staying structured.
  7. Finish and plate: Fold in basil and pickled shallot. Taste and adjust with a little lemon oil, reserved pickling liquid, salt and pepper. Divide among 4 plates. Tear burrata over each portion, spoon over a little more lemon-infused olive oil, and finish with fried capers and a final crack of black pepper.