The farmers market during the summer is one of my favorite spots, and I always look forward to picking up the juiciest, ripest tomatoes. They’re the star of this Fried Polenta Panzanella, which offers a fresh, flavorful twist on the classic salad. With a bounty of heirloom tomatoes, creamy burrata, fresh basil, and a zesty homemade vinaigrette, this dish is a perfect celebration of summer flavors.
But here’s the twist—I’m all about getting creative with traditional recipes, and this one is no exception! Instead of the typical croutons, I’ve used pan-fried polenta. These crispy, golden “croutons” soak up all the delicious juices from the tomatoes and vinaigrette, creating a satisfying bite that’s both crunchy and slightly chewy. Trust me, once you try it, you’ll never go back to regular bread croutons in your panzanella again!
This easy-to-make dish is perfect for a light lunch or as a side at a summer gathering. The combination of textures and flavors makes it a crowd-pleaser, and the crispy fried polenta adds an irresistible touch. Whether you’re hosting a dinner party or simply enjoying a sunny afternoon, this Fried Polenta Panzanella is sure to impress.
Why You’ll Love This Recipe
This Fried Polenta Panzanella combines the best of summer with simple ingredients that shine. Heirloom tomatoes, creamy burrata, and aromatic basil create a vibrant and refreshing base, while the pan-fried polenta provides the perfect crispy texture. The homemade garlicky-mustardy vinaigrette ties everything together with a punch of flavor, making each bite a delightful experience. Not only does this recipe bring together your favorite summer ingredients, but it’s also versatile—perfect for adjusting to your taste.
Ingredients Overview
The key ingredients in this Fried Polenta Panzanella include heirloom tomatoes, which add a juicy, sweet flavor and vibrant colors to the salad. Polenta is the secret ingredient that replaces croutons, offering a crispy, chewy texture that’s more satisfying. Burrata adds a rich, creamy element, while fresh basil brings an aromatic touch. The vinaigrette is made from pantry staples like Dijon mustard, balsamic vinegar, and extra-virgin olive oil, creating a flavorful dressing that elevates the dish.
How to Make the Recipe
Step 1:
Place a colander in a large bowl, then add the tomatoes. Toss with 1 tablespoon of kosher salt, allowing them to release their juices. Let the tomatoes sit for 30 minutes, stirring every 10 minutes. This step intensifies their flavor and makes them extra juicy.
Step 2:
Slice the store-bought polenta into 1-inch rectangles. Trim the edges to create even, square shapes for a uniform look. Discard any leftover polenta scraps. These rectangles will fry up into crispy, golden bites.
Step 3:
Heat 4 tablespoons of olive oil in a large skillet over medium heat. Fry the polenta rectangles in batches, turning until all sides are golden and crispy, about 6 minutes. Remove and place them on a paper towel-lined plate to absorb excess oil.
Step 4:
In the bowl with the accumulated tomato juices, add the minced shallot, garlic, Dijon mustard, and balsamic vinegar. Let the mixture sit for 5 minutes to let the flavors meld. Slowly pour in the remaining olive oil while whisking constantly to create the dressing.
Step 5:
Right before serving, add the salted tomatoes, fried polenta, and torn basil to the bowl with the dressing. Toss gently to combine, making sure everything is well-coated with the vinaigrette. The dressing should coat each piece of polenta and tomato.
Step 6:
Transfer the panzanella to a serving platter, using a large spoon to spread it out evenly. Top with torn pieces of burrata, then drizzle with olive oil. Season with flaky salt and a few cracks of freshly ground black pepper for extra flavor.
Tips for the Best Recipe
- Be sure to use very ripe tomatoes to get the best flavor.
- Let the tomatoes sit and release their juices before assembling the salad for extra tomato flavor.
- Fry the polenta in batches to avoid overcrowding the skillet and ensure even browning.
- For a creamier dressing, you can add a touch of honey or maple syrup to balance the tang of the balsamic vinegar.
Variations to Try
- Swap in different cheeses like mozzarella or feta for a unique twist.
- Add grilled vegetables such as zucchini or bell peppers for an extra layer of flavor.
- Use arugula or mixed greens instead of basil for a peppery kick.
Frequently Asked Questions (FAQs)
- Can I make this dish ahead of time?
Yes! You can prepare the fried polenta and the vinaigrette ahead of time. Just assemble the salad right before serving. - Can I use pre-made polenta?
Absolutely! Pre-cooked polenta (typically found in tubes) is perfect for this recipe and saves you time. - What other herbs can I use?
Feel free to experiment with thyme, oregano, or mint for a different herbaceous flavor. - How do I store leftovers?
If you have leftovers, store them in an airtight container in the fridge for up to two days. The polenta will lose its crispiness but still be delicious. - Can I make this recipe vegan?
Yes, simply omit the burrata or substitute with a vegan cheese like cashew cheese or tofu.
How to Store and Reheat
Store any leftovers in an airtight container in the refrigerator for up to two days. To reheat the polenta, fry it briefly in a pan to restore its crispiness. The tomatoes will release more juice as they sit, so give everything a good toss before serving.
Conclusion
This Fried Polenta Panzanella is a vibrant and creative take on the classic summer salad. With crispy polenta, juicy heirloom tomatoes, creamy burrata, and a punchy vinaigrette, it’s a dish that delivers on flavor and texture. Perfect for any summer meal or gathering, this recipe will quickly become a favorite on your table. Don’t forget to follow Ava Foodie on Pinterest for more delicious ideas like this one!
