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This Tomato Burrata Panzanella recipe brings together fresh tomatoes, creamy burrata, and toasted bread with a simple vinaigrette. Perfect for summer lunches or light dinners, it’s quick to prepare and highlights seasonal produce.
Fresh tomatoes, creamy burrata, and crusty bread combine for a vibrant summer salad.
Enjoy a delightful blend of fresh, juicy tomatoes and creamy burrata cheese paired with crunchy toasted bread in this vibrant salad. It’s a perfect way to celebrate summer’s bounty with minimal effort, delivering a refreshing and satisfying dish that’s both colorful and flavorful.
Recipe Overview
Why This Recipe Works
Here’s why this Tomato Burrata Panzanella Recipe recipe has become a go-to favorite.
Why We Love It
- Uses fresh, seasonal ingredients for peak flavor
- Quick and easy to prepare with no cooking required
- Balances creamy, tangy, and crunchy textures beautifully
- Naturally vegetarian and adaptable to gluten-free diets
- Perfect for light lunches, picnics, or casual dinners
- Great for meal prep and entertaining guests
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Key Ingredients
Using ripe, in-season tomatoes is essential for the best flavor and juiciness in this salad. Burrata’s creamy texture contrasts beautifully with the toasted bread, so choose fresh burrata for a rich, indulgent finish.
Gather these fresh and simple ingredients to make a vibrant and flavorful Tomato Burrata Panzanella.
Ingredient Notes
- For the Salad
- 4 cups mixed ripe tomatoes (cherry, heirloom, or vine-ripened), roughly chopped
- 1 small red onion, thinly sliced
- 4 cups day-old crusty bread, torn into bite-sized pieces
- 8 oz burrata cheese, torn or sliced
- 1/4 cup fresh basil leaves, torn
- For the Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
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Equipment Needed
Step-by-Step Instructions
Follow these simple steps to assemble your Tomato Burrata Panzanella with vibrant flavors and perfect texture.
Pro Tip
Toast the bread just until golden and slightly crisp to maintain crunch without becoming too hard once it absorbs the dressing.
Success Tips
- Use day-old bread for better texture; fresh bread can become too soggy.
- Let the salad sit for 10 minutes before serving to allow flavors to meld.
- Choose a variety of tomatoes for color and flavor complexity.
- Handle burrata gently to keep its creamy texture intact.
- Adjust vinegar and salt to taste depending on tomato sweetness.
Ingredient Swaps
If you need to swap out some ingredients, here are practical alternatives that won’t compromise flavor.
Best Substitutions
- Use mozzarella or fresh ricotta instead of burrata for a milder creaminess.
- Gluten-free bread can replace regular bread to make the salad gluten-free.
- White wine vinegar or balsamic vinegar can substitute red wine vinegar.
- Shallots can replace red onion for a milder bite.
- Fresh oregano or mint can be used instead of basil for a different herbal note.
Frequently Asked Questions
Q: Can I make this salad ahead of time?
A: It’s best to assemble just before serving to keep the bread from becoming too soggy and the burrata fresh.
Q: Can I freeze burrata?
A: Burrata doesn’t freeze well as its texture changes; it’s best used fresh.
Q: What if I don’t have burrata?
A: Fresh mozzarella or ricotta are good substitutes that still add creaminess.
Q: Can I use fresh bread instead of day-old?
A: Fresh bread tends to get soggy quickly; toasting helps but day-old bread works best for texture.
Storage Tips
To keep your Panzanella fresh and delicious, follow these storage tips.
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 1 day.
- Keep burrata separate until ready to serve to maintain its texture.
- Re-toast any bread pieces that have softened before serving leftovers.
- Avoid storing salad too long as bread will become soggy and tomatoes lose freshness.
What to Serve With It
Complement this salad with these dishes and drinks for a complete meal experience.
Serving Suggestions
- Grilled lemon herb chicken or fish
- A crisp white wine like Sauvignon Blanc
- Simple garlic-roasted vegetables
- Crusty bread with olive tapenade
Tomato Burrata Panzanella Recipe
Ingredients
- For the Salad
- ☐ 4 cups mixed ripe tomatoes (cherry, heirloom, or vine-ripened), roughly chopped
- ☐ 1 small red onion, thinly sliced
- ☐ 4 cups day-old crusty bread, torn into bite-sized pieces
- ☐ 8 oz burrata cheese, torn or sliced
- ☐ 1/4 cup fresh basil leaves, torn
- For the Dressing
- ☐ 1/4 cup extra virgin olive oil
- ☐ 2 tablespoons red wine vinegar
- ☐ 1 teaspoon Dijon mustard
- ☐ 1 clove garlic, minced
- ☐ Salt and freshly ground black pepper, to taste
Instructions
- 1 Preheat the oven to 375°F (190°C) or use a toaster oven.
- 2 Tear the day-old crusty bread into bite-sized pieces and spread them on a baking sheet.
- 3 Toast the bread in the oven until golden and crisp, about 8-10 minutes, then remove and let cool slightly.
- 4 In a large bowl, combine the chopped tomatoes and thinly sliced red onion.
- 5 In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified.
- 6 Pour the dressing over the tomatoes and onions and toss gently to coat.
- 7 Add the toasted bread to the tomato mixture and toss again, allowing the bread to soak up some dressing but remain slightly crisp.
- 8 Transfer the salad to a serving bowl or platter and arrange torn burrata pieces on top.
- 9 Scatter fresh basil leaves over the salad and serve immediately for best texture.
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