If you’re looking for a dish that captures the sun-soaked essence of summer in every bite, you’re going to fall head over heels for this Panzanella Salad With Burrata. Imagine torn pieces of golden, crisp bread tumbled with juicy tomatoes, cool cucumber, slivers of red onion, and crowned with creamy clouds of burrata—it’s a vibrant, rustic salad that will have everyone reaching for seconds!
Why You’ll Love This Recipe
- Bursting With Summer Flavor: The combination of juicy ripe tomatoes, fresh basil, and creamy burrata is downright irresistible.
- Gorgeous Colors and Textures: Toasty bread cubes stay sturdy, soaking up the vinaigrette while balancing the softness of tomatoes and cheese.
- No-Fuss Yet Impressive: It’s astonishingly easy to assemble, but everyone will think you spent hours crafting it!
- Perfect for Sharing: Panzanella Salad With Burrata shines at summer gatherings, potlucks, or any time you want to wow a crowd.
Ingredients You’ll Need
Just a handful of thoughtfully chosen ingredients go into this Panzanella Salad With Burrata, and each earns its spot for flavor, freshness, or a delightful pop of color. You probably have many of these at home already—don’t skip any, as each one brings something special to the table!
- Ripe Tomatoes (2½ pounds): The riper, the better! Their juiciness is the backbone of the salad, bringing sweet, tangy flavor and beautiful color.
- Ciabatta or Rustic Italian Bread (6 cups, cubed): Day-old is best—these cubes become delightfully crunchy croutons that soak up all the dressing.
- Red Onion (1 small, thinly sliced): Adds a gentle bite and gorgeous color contrast—soaking slices in cold water can mellow the sharpness, if you like.
- Cucumber (1½ cups, thinly sliced): Cool, hydrating crunch that freshens up every mouthful.
- Fresh Basil (¼ cup, chopped): A shower of basil leaves fills the whole salad with fragrant, summery aroma.
- Burrata Cheese (6 ounces): The star! Its creamy, dreamy middle just melts into every bite for pure decadence.
- Extra Virgin Olive Oil (½ cup): You’ll taste the difference with a good-quality oil, since it’s the base of your vinaigrette.
- Red Wine Vinegar (4 tablespoons): For bright, lively acidity that brings the whole salad to life.
- Dijon Mustard (1 teaspoon): Adds subtle tanginess and helps the vinaigrette emulsify beautifully.
- Salt and Pepper: Essential for balancing flavors—taste and season as you go.
Variations
This is your salad, so don’t hesitate to riff! Panzanella Salad With Burrata is delightfully versatile—use what’s in season, or tweak it to match your cravings or dietary needs. Here are some creative ways to make it your own:
- Try Different Cheeses: If burrata is out of reach, swap in fresh mozzarella, goat cheese, or even ricotta for a different creamy touch.
- Add Grilled Veggies: Toss in grilled zucchini, peppers, or eggplant for a smoky, heartier twist.
- Make It Vegan: Omit the burrata and use olive oil-marinated tofu cubes or a plant-based cheese alternative.
- Add Protein: For a main course, pile on shredded rotisserie chicken, poached shrimp, or white beans for extra substance.
- Use Different Herbs: Try torn mint, parsley, or chives in addition to (or instead of) the basil for a new flavor dimension.
How to Make Panzanella Salad With Burrata
Step 1: Toast the Bread
Preheat your oven to 350°F. Spread the ciabatta or rustic Italian bread cubes out on a rimmed baking sheet in a single layer. Bake for about 15 minutes, just until they’re crisp and dried but not deeply browned—this helps them hold up in the salad without turning soggy. Set aside to cool.
Step 2: Whisk the Dressing
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, and a generous pinch each of salt and pepper. The mustard helps your vinaigrette emulsify into a luxurious, slightly creamy dressing that’s perfect for soaking into the bread.
Step 3: Assemble the Salad
In a very large bowl, gently combine the toasted bread cubes, juicy tomatoes, sliced cucumbers, red onion, and chopped basil. Drizzle the dressing evenly over the top, then toss everything together so the bread starts to soak up all those fresh flavors.
Step 4: Rest, Toss, and Top With Burrata
Let your Panzanella Salad With Burrata rest for at least 30 minutes to allow the flavors to meld and the bread to soften just enough. Give it a gentle toss, then either serve in a pretty shallow bowl or portion into individual plates. Just before serving, break the burrata into creamy chunks and scatter them generously over the top. A final grind of black pepper is always welcome!
Pro Tips for Making Panzanella Salad With Burrata
- Bread Matters: Use day-old or slightly stale bread for the ultimate crunchy-yet-chewy texture—fresh bread will get too mushy once it meets the dressing.
- Season Your Tomatoes: Sprinkle your chopped tomatoes with a little salt and let them sit for ten minutes to draw out their juices for an even juicier, more flavorful salad base.
- Let It Marinate: Don’t skip the 30-minute resting time; it allows every ingredient in your Panzanella Salad With Burrata to soak up maximum flavor and yields the perfect bite.
- Add the Burrata Last: Always break the burrata on top just before serving for maximum creaminess and curb appeal—this makes the cheese the real show-stopper!
How to Serve Panzanella Salad With Burrata
Garnishes
For a finishing touch, scatter additional torn basil, a sprinkle of flaky sea salt, freshly cracked black pepper, or even a drizzle of your best extra virgin olive oil over your Panzanella Salad With Burrata. A dusting of lemon zest can also add a pop of brightness that sings atop all those juicy tomatoes and creamy cheese.
Side Dishes
Panzanella Salad With Burrata is plenty satisfying on its own for a light lunch or dinner, but if you want to make it a real feast, serve alongside simply grilled chicken, roasted salmon, or a classic Italian antipasti platter. A crisp white wine or sparkling lemonade is the perfect beverage companion.
Creative Ways to Present
This salad shines served family-style in a big rustic bowl, but you can also glow up your presentation by layering it in jars for picnics, plating individual portions with dramatic swoops of burrata, or even assembling mini skewers for a playful appetizer spread—Panzanella Salad With Burrata is endlessly adaptable!
Make Ahead and Storage
Storing Leftovers
Leftover Panzanella Salad With Burrata will keep for about a day in the refrigerator, though the bread will soften further and the salad may lose some crunch. Store any extra salad and cheese in separate airtight containers for best results, and enjoy chilled or at cool room temperature.
Freezing
Freezing is not recommended for Panzanella Salad With Burrata—the fresh veggies and bread will thaw with a rather limp texture, and the burrata cheese does not freeze well. This dish is all about enjoying it fresh!
Reheating
This salad is best enjoyed cold or at room temperature, so there’s no need to reheat. If the bread has gotten excessively soggy, you can toss in a few fresh toasted cubes just before serving to bring back a bit of crunch.
FAQs
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Can I use a different type of bread for Panzanella Salad With Burrata?
Absolutely! While ciabatta or rustic Italian bread are traditional, you can use sourdough, baguette, or even whole wheat bread—just be sure it’s sturdy and at least a day old for the right texture.
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How long should I let the salad rest before serving?
Letting the salad rest for about 30 minutes is perfect—this lets the bread soak up the dressing and all the veggie juices, giving you that iconic panzanella texture and flavor melding.
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What can I use instead of burrata in this recipe?
If burrata isn’t available, swap in fresh mozzarella (the kind packed in water), ricotta, or even a spoonful of creamy goat cheese—the salad will still be delicious and luxurious.
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Can I make Panzanella Salad With Burrata ahead of time?
You can toast the bread and make the dressing ahead, and prepare the veggies, but toss everything together and add the burrata no more than an hour before serving to keep textures at their very best.
Final Thoughts
I truly hope you’ll give this Panzanella Salad With Burrata a try—there’s just something magical about how simple, honest ingredients can become so much more together. Don’t be surprised if this recipe becomes the dish everyone asks you to bring to every summer celebration!
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Panzanella Salad With Burrata Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: No-Cook
- Method: Stovetop
- Cuisine: Italian
Description
A delightful Panzanella Salad with creamy Burrata cheese, ripe tomatoes, crusty bread, and a tangy dressing. This salad is a perfect balance of flavors and textures, ideal for a light and refreshing meal.
Ingredients
Salad:
- 2 1/2 pounds Ripe Tomatoes, Cut Into Bite-Sized Pieces
- 6 cups 1 1/2 inch Cubes of Bread (Ciabatta or Rustic Italian Bread)
- 1 Small Red Onion, Peeled & Thinly Sliced
- 1 1/2 cups Thinly Sliced Cucumber
- 1/4 cup Chopped Fresh Basil Leaves
- 6 ounces Burrata Cheese
Dressing:
- 1/2 cup Extra Virgin Olive Oil
- 4 Tablespoons Red Wine Vinegar
- 1 Teaspoon Dijon Mustard
- Salt & Pepper, To Taste
Instructions
- Preheat the oven: Preheat the oven to 350 degrees F.
- Bake the bread: Spread the bread cubes on a baking sheet and bake for about 15 minutes until crisp but not browned. Cool to room temperature.
- Make the dressing: Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl.
- Assemble the salad: In a large bowl, combine bread cubes, tomatoes, cucumbers, onions, and basil.
- Add the dressing: Drizzle the dressing over the salad and toss to coat well.
- Season and rest: Taste the salad, adjust seasoning with salt and pepper if needed. Let the salad rest for 30 minutes.
- Serve: Transfer the salad to a serving bowl or individual plates. Break up the burrata and place on top before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 716
- Sugar: 13g
- Sodium: 1052mg
- Fat: 31g
- Saturated Fat: 8g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 88g
- Fiber: 7g
- Protein: 23g
- Cholesterol: 22mg
