As summer winds down, the chefs here at Murphy’s wanted to bring you an easy, seasonal recipe for you to liven up your dinner table this weekend.  Of course, no meal is complete without the perfect wine pairing, so we’ve included a few selections from the wine shop that you can pick up today!

Murphy’s Panzanella

This salad is the perfect for lunch or a light dinner during the summer.

Serves 6


2 ½ pounds mixed tomatoes, cut into bite sized pieces
2 teaspoons kosher salt, plus more for seasoning
¾ pound rustic sourdough, cubed (about 6 cups)
10 tablespoons extra-virgin olive oil, divided
1 small shallot, minced
½ teaspoon Dijon mustard
2 tablespoons white balsamic vinegar or rice wine vinegar
Fresh ground black pepper
½ cup packed basil leaves, roughly chopped
1 pound mixed greens, chopped (about 6 cups)
3 whole burrata, sliced in half


Place tomatoes in a colander, set over a bowl, and season with 2 teaspoons kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally, while you toast the bread. Drain for a minimum of 15 minutes.

Meanwhile, preheat oven to 350°F and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons olive oil. Transfer to a rimmed baking sheet. Bake until crisp and firm but not browned, about 15 minutes. Remove from oven and let cool.

Add shallot, mustard, and vinegar to the bowl with tomato juices. Whisking constantly, drizzle in the remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.

Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by bread.

Place the burrata and greens in the center of the plate and spoon the bread and tomatoes over the burrata. Finish with a drizzle of olive oil, fresh basil and a sprinkle of salt

Murphy’s Notes:

This salad should only be attempted when tomatoes are at their peak, summer and early fall. We only use local farms for our vine ripened tomatoes. Currently we get them from Woodland Gardens, Heaven Hill Farms and Tucker Farms. All these farms can be found at various farmer markets.

Resist the temptation of skipping the salting step. The salt will draw out flavorful liquids that will help rehydrate the dried bread.

The rustic sourdough bread that we use comes from Alon’s Bakery in Virginia Highland. You can substitute day old bread instead of drying the bread in the oven.

Burrata can be found at most well stocked supermarkets and farmer markets. Fresh mozzarella can be substituted although it won’t be as creamy.

You can add shaved fennel, red onion, cucumbers or whatever makes you and your salad happy!

Murphy’s Wine Picks:

2014 Thomas George Estates Brut Rosé Starr Ridge Vineyard – Amber Block
Russian River Valley, CA

This 100% pinot noir sparkling rosé from California’s Thomas George Estates is a perfect match for the tomatoes in the salad. The acidity of the tomatoes will soften the acidity in the wine, bringing forward the strawberry and raspberry notes. Additionally, bubbles and burrata are a match made in heaven.

2016 DeSante ‘The Old Vines’
Napa Valley, CA

Checking in at a pH of 3.4 and 7 g/L of TA, this white blend sticks with the pair acid with acid theory. A true field blend from a time capsule of a Napa vineyard. Described as “beyond organic,” the vineyard has been dry-farmed without any chemicals since the 1940’s. Sea kelp is the only fertilizer; lavender, olive oil and garlic are used as fungicides.


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