Panzanella Salad with Pomegranate-Soy Dressing

Turn over a new leaf this season with this quick and refreshing salad from chef and restaurateur Will Gilson. The award-winning cooker, who owns and operates Puritan & Co. as well as The Lexington, Cafe Beatrice and Geppetto at Cambridge Crossing, starts with locally-grown Little Leaf Greens for a fresh and crispy base before adding creamy burrata, zippy pomegranate-soy dressing and thinly-sliced and toasted bread for an extra bit of crunch — and carbs (you don’t have to turn over all the new leaves at once).


Servings: 4


  • 1 quart cherry tomatoes, sliced in half
  • 8 two ounce burrata balls
  • 2 four-ounce boxes of Little Leaf Farms Greens
  • 1/4 cup pomegranate molasses
  • 1/4 cup soy sauce
  • 1/3 cup lemon juice
  • 1 cup olive oil
  • small bunch of fresh basil
  • fresh cracked black pepper
  • thin-sliced toasted bread
Little Leaf Coupon Image


for the dressing
  1. add pomegranate molasses, soy, lemon and olive oil to a blender and purée until combined. Set aside until ready to serve.
for the salad
  1. In each of four shallow bowls, arrange the tomatoes, cut side up, and the greens in a single layer. 
  2. Tear each burrata in half and place around the tomatoes and greens. 
  3. Drizzle the dressing over the tomatoes, greens and burrata. 
  4. Tear basil leaves to garnish, crack fresh pepper over everything, and finish with toasted bread.

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