Panzanella Salad With Burrata Recipe

If there were ever a dish that captured the very soul of summer on a plate, it’s Panzanella Salad With Burrata. Imagine juicy ripe tomatoes and crisp cucumbers mingling with toasty cubes of bread, all bathing in a zingy vinaigrette, and then—right before serving—a glorious cloud of creamy burrata is torn over the top. Fresh, filling, and downright addicting, this salad instantly puts you in an Italian garden party frame of mind.

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Ingredients You’ll Need

Part of the reason Panzanella Salad With Burrata is so crave-worthy is its simplicity: a handful of high-quality ingredients, each bringing a distinct personality to the bowl. The freshness and color of every component matter—here, every bite tells a story.

• 2 1/2 pounds ripe tomatoes: Choose tomatoes at their peak—heirloom, Roma, or cherry all work beautifully—because they’re the star of the show, offering sweetness and juicy flavor.
• 6 cups 1 1/2-inch cubes of ciabatta or rustic Italian bread: Slightly stale bread is perfect here; it toasts up golden and absorbs the dressing while keeping its chewy bite.
• 1 small red onion, peeled & thinly sliced: Adds sharpness and a beautiful pop of color; if you prefer milder flavor, soak the slices briefly in water before using.
• 1 1/2 cups thinly sliced cucumber: Cool, crisp, and oh-so-refreshing, cucumber gives essential contrast to the salad’s bolder flavors.
• 1/4 cup chopped fresh basil leaves: Basil brings a punch of aromatic, peppery freshness that elevates the whole salad.
• 6 ounces burrata cheese: Creamy, decadent burrata is what takes this panzanella to a new level of luxury and richness.
• Dressing – 1/2 cup extra virgin olive oil: High quality olive oil boosts flavor and creates a silky, balanced vinaigrette.
• 4 tablespoons red wine vinegar: The tang gives the salad its lively backbone and soaks beautifully into the bread.
• 1 teaspoon Dijon mustard: Acts as an emulsifier, tying together the vinegar and oil while adding subtle depth.
• Salt & pepper to taste: Essential for bringing out the natural flavors of every other ingredient—taste as you go for balance!

Variations

One of my favorite things about a classic Panzanella Salad With Burrata is its flexibility—think of the recipe as an open invitation to play! Swap, add, or tweak ingredients to fit your diet, the season, or simply your mood.

• Try different herbs: Fresh mint or parsley can add a whole new twist, or mix in chives for gentle onion flavor.
• Add grilled veggies: Charred zucchini, eggplant, or bell peppers add smoky, caramelized notes to the salad.
• Make it gluten-free: Use gluten-free bread—just be sure to toast it so it holds up in the vinaigrette.
• Upgrade the cheese: Swap burrata for creamy goat cheese, buffalo mozzarella, or a vegan cheese to suit your needs.
• Add protein: Scatter cooked chickpeas or grilled shrimp on top for a heartier meal.

How to Make Panzanella Salad With Burrata

Step 1: Toast the Bread

Preheat your oven to 350°F. Spread the bread cubes onto a rimmed baking sheet in a single layer. Toast them for about 15 minutes—what you’re aiming for is dry and crisp outsides with just a slight chew still inside, not a hard crouton. Let them cool completely while you prep the other ingredients.

Step 2: Make the Dressing

Whisk the extra virgin olive oil, red wine vinegar, Dijon mustard, salt, and pepper together in a small bowl. The mustard helps the oil and vinegar blend into a luscious, glossy vinaigrette. Give it a taste—you want a nice balance of brightness and richness!

Step 3: Build the Salad

In your largest salad bowl, add the cooled bread cubes, chopped tomatoes, sliced cucumber, red onion, and basil. Drizzle the dressing all over and toss thoroughly (hands work best!). The bread should start absorbing those delicious tomato juices and vinaigrette.

Step 4: Let it Rest

This is the secret to making Panzanella Salad With Burrata stand out: let everything rest for 30 minutes. The bread becomes flavorful, the vegetables release their juices, and the whole bowl just gets better with time. Before you serve, toss again and add extra salt and pepper if you like.

Step 5: Add the Burrata & Serve

Transfer the salad to a beautiful bowl or individual plates. Gently break up the burrata and dot it over the top. The creamy cheese will melt into the salad with every forkful—a true celebration of textures and flavors that make this dish irresistible.

How to Serve Panzanella Salad With Burrata

Garnishes

Top your Panzanella Salad With Burrata with a shower of extra torn basil, a generous grinding of black pepper, and a drizzle of your very best olive oil. For even more flair, scatter a pinch of flaky sea salt or a few microgreens over the cheese—total showstopper!

Side Dishes

This salad is truly a meal on its own, but alongside grilled fish, roast chicken, or a platter of marinated white beans, it absolutely sings. Crisp white wine and a bowl of mixed olives are all you need for a dreamy Mediterranean-themed dinner.

Creative Ways to Present

For parties, layer the salad into individual jars or small glasses, topping each with a dramatic spoonful of burrata. Alternatively, arrange tomato slices and bread chunks in alternating rows on a big platter, then nestle the burrata in the center for sharing—Instagrammable and fun.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Panzanella Salad With Burrata (it’s rare!), cover tightly and refrigerate for up to one day. The bread will soften more, but the flavors stay bright and vibrant; just give it a quick toss before enjoying.

Freezing

Panzanella doesn’t freeze well—the bread and veggies lose their lovely textures after thawing and become mushy. It’s truly a dish best enjoyed fresh or within a day of making.

Reheating

This salad is designed to be enjoyed at room temperature or slightly chilled. If you’d like the bread a bit crispier, you can pop it under the broiler for a minute before tossing with the veggies and burrata—but honestly, it’s delightful just as is!

FAQs

Final Thoughts

Every bite of Panzanella Salad With Burrata is pure summer joy—refreshingly simple, bursting with flavor, and always a crowd-pleaser. Next time the sun’s out and tomatoes are ripe, go on and treat yourself to this irresistible salad. Your taste buds (and your guests) will thank you!

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