* 2 cups hearty bread, 1″ cubed (We used French Style Country) * 2 cup Honey Crisp Apple, cubed * 2 cups cherry tomatoes, halved * 2-3 mini cucumbers, diced * 1/2 red onion, sliced * 4 tbsp. EVOO * 2 tbsp. red wine vinegar * 1 Tbsp. Sugar * Salt and pepper to taste * 2 large sprigs mint leaves, torn
**Directions:**
1. Preheat the oven to 400 F 2. Cube the Bread into 1″ pieces, lay them on the baking sheet, and lightly drizzle them with olive oil, and sprinkle them with salt and black pepper. Toss the pieces so they are all covered evenly. 3. When the oven reached 400 F, put the baking sheet with the bread pieces in the oven for 12-15 minutes to toast, until lightly golden. Then remove and allow them to cool. 4. Quarter the Cherry Tomatoes, and place them in a large mixing bowl. Add the Extra Virgin Olive Oil, along with Red Wine Vinegar, Salt and Black Pepper. Stir to combine, and allow the tomatoes to sit for 10 minutes. 5. Chop all the other ingredients, and add to the large mixing bowl with the tomatoes after 10 minutes have passed. Stir to combine. 6. Transfer to a serving plate/bowl, and top with Burrata and Mint. 7. Enjoy 🙂
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# [Burrata Apple Panzanella Salad Recipe Video](https://youtu.be/XAWLSNzHAMk)
**Prep Time:** 10 Minutes
**Baking:** 12-15 Minutes
**Total Time:** 20-25 Minutes
**Serving:** 2
**Ingredients:**
* 2 cups hearty bread, 1″ cubed (We used French Style Country)
* 2 cup Honey Crisp Apple, cubed
* 2 cups cherry tomatoes, halved
* 2-3 mini cucumbers, diced
* 1/2 red onion, sliced
* 4 tbsp. EVOO
* 2 tbsp. red wine vinegar
* 1 Tbsp. Sugar
* Salt and pepper to taste
* 2 large sprigs mint leaves, torn
**Directions:**
1. Preheat the oven to 400 F
2. Cube the Bread into 1″ pieces, lay them on the baking sheet, and lightly drizzle them with olive oil, and sprinkle them with salt and black pepper. Toss the pieces so they are all covered evenly.
3. When the oven reached 400 F, put the baking sheet with the bread pieces in the oven for 12-15 minutes to toast, until lightly golden. Then remove and allow them to cool.
4. Quarter the Cherry Tomatoes, and place them in a large mixing bowl. Add the Extra Virgin Olive Oil, along with Red Wine Vinegar, Salt and Black Pepper. Stir to combine, and allow the tomatoes to sit for 10 minutes.
5. Chop all the other ingredients, and add to the large mixing bowl with the tomatoes after 10 minutes have passed. Stir to combine.
6. Transfer to a serving plate/bowl, and top with Burrata and Mint.
7. Enjoy 🙂
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