This baller Burrata Panzanella Salad features juicy ripe tomatoes, fresh basil, toasted ciabatta bread, creamy burrata, zippy red onions, and the most amazing fast and flavorful dressing that comes together with just a few simple ingredients!
My beloved burrata needed a new delivery method and this scrumptious Summer salad is exactly the sort of faceplant I was craving.
Hellooooo delicious!
Have you made a panzanella before? It’s the ultimate little upcycle recipe since it revamps stale or slightly stale day old bread into the most perfect golden homemade croutons.
Sidenote: I am having the hardest time typing up this post because there are two honey bees going ape in my garden right now and while I know I need to get this salad recipe in your faces, I also need to give them names.
Ok so this salad! It has just a handful of simple seasonal ingredients plus a wicked easy vinaigrette style dressing. Toss them together and you can happily shovel it into your face.
In fact, you’re going to want to do this on repeat all summer long.
I think I’ll name the bees Pedro and Patrick.
Let’s get our panzanella on!
Burrata Panzanella Salad
This rockin’ recipe serves 4 hearty side salads but could also be stretched to yield around 6-8 smaller portions if part of a larger spread where multiple sides are present.
This is one of those salads that is totally scaleable, so make as much as you need.
I’ve made it as a side dish for dinner, poolside for lunch while hanging with a friend after the gym (hey Heidi!) and it’s also great for serving guests for parties/gatherings too!
Make a little, or a lot! Whatever you do, make it NOW!
MAKE THE DRESSING
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First whisk together the dressing. Juice the lemon. Peel and either mince or press the garlic. Combine with remaining ingredients in a lidded jar and shake well to mix.
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To remove some of the intensity from the red onions, they can be marinated in the prepared salad dressing while you prep the rest of the salad. I love marinating mine in the dressing – it softens them ever so slightly and makes them taste amazing! To marinate, pour dressing into the serving bowl you plan on using for the salad and add sliced red onion.
TOAST THE BREAD
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Preheat your oven or toaster oven to 425°F. Line a baking sheet and top with torn pieces of ciabatta bread. Drizzle with a tablespoon of olive oil, toss to coat, and arrange in an even layer.
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Toast until lightly browned but still soft on the inside, approx. 5-7 minutes.
SALAD TIME!
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For the tomatoes, if using smaller tomatoes like grape or cherry tomatoes, cut them into halves or quarters. For larger tomatoes, simply cut into similar sized portions. If your tomatoes have a ton of seeds you can scoop them and the watery portion of the tomato out so the salad doesn’t get too soggy.
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Leave a few small basil leaves whole to garnish the salad, then take the remaining leaves, stack them into a pile, then chop into thin slices.
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Add toasted bread, tomatoes, and basil to the salad and mix to combine.
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Taste and add any additional salt, pepper, and basil desired. Chop or tear burrata into smaller pieces and arrange around the salad.
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Dive in while it’s fresh and delicious! I try not to let this salad sit too too long as the crusty bread will eventually take on the dressing and turn to mush but it can be set out for up to 60 min for guests to serve themselves if you’re making it for a gathering. Enjoy!
No ciabatta bread? No problem! You can use a portion of a loaf of crusty sourdough bread, baguette, Ior even thick-cut focaccia.
Calories: 303kcal, Carbohydrates: 22g, Protein: 11g, Fat: 22g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 30mg, Sodium: 299mg, Potassium: 347mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1329IU, Vitamin C: 32mg, Calcium: 254mg, Iron: 1mg
Q: What kind of tomatoes should I use?
As long as they’re ripe, any variety of tomato will work great here! I used cherry tomatoes for the salad in the photos but you can also opt for roma tomatoes, campari tomatoes, vine-ripened tomatoes, grape tomatoes, and even tomatoes grown in your backyard! Anything goes!
If your tomatoes have a ton of seeds you can scoop them out when making the salad and discard the watery portion so the salad doesn’t get too soggy. I do this with a lot of my tomato based salads and pico de gallo type dishes and find it’s super helpful.
Have another question? Ask it below in the comment form and I’ll be happy to help you out! xoxo
Looking for more panzanella goodness? Check out my Kale Panzanella Salad and Summer Panzanella Salad next!
If you get a chance to try this burrata panzanella recipe, let me know! Leave me a comment or review using the form below. I’m always so excited to hear from you, and can’t wait to hear all about your tasty salad!
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