Spring Panzanella with Apricots

Spring Panzanella with Apricots

Serves 4


  • 2.5 ounces of arugula
  • 2 apricots, cut into 24 pieces
  • 3 tablespoons of chopped pistachios
  • 1/4 small red onion, sliced thin and macerated in vinegar for 10 minutes
  • 2 cups of fried bread
  • Olive oil and vinegar to taste
  • 1 container of burrata cheese cut into quarters
  • Kosher salt and freshly ground black pepper to taste


On a large serving platter, arrange the ingredients to your liking.
Season and dress to taste. Serve at once.

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