Italian Panzanella with Burrata Recipe

Italian Panzanella with Burrata is the ultimate summer salad from Tuscany, elevated with creamy burrata at its center. Torn rustic bread soaks up an olive oil and red wine vinegar dressing alongside ripe heirloom tomatoes, cucumber, basil, and sweet red onion — then a ball of fresh burrata is placed in the middle for a luxurious protein-rich finish. This vegetarian salad has 611 calories per serving and showcases why Italian cuisine values quality ingredients above all else. The bread transforms from crouton to something deeply savory and satisfying.

Ingredients

• 200g sourdough or ciabatta, torn into rough 2-3cm pieces
• 600g ripe mixed tomatoes (heirloom or vine), roughly chopped
• 1 English cucumber, roughly chopped
• 1/2 red onion, thinly sliced
• 1 cup fresh basil leaves
• 2 balls (250g total) fresh burrata
• 3 tbsp capers, drained
• 4 tbsp extra-virgin olive oil (plus extra for bread)
• 2 tbsp red wine vinegar
• 1 small garlic clove, minced
• Flaky sea salt and black pepper

Instructions

1. Preheat oven to 200°C (390°F). Toss torn bread pieces with 1 tablespoon olive oil and a pinch of salt.
2. Spread bread on a baking sheet. Bake for 10-12 minutes until lightly golden and crisp on the outside but still slightly chewy inside.
3. While bread toasts, soak thinly sliced red onion in cold water for 10 minutes to mellow the sharpness. Drain and pat dry.
4. Make the dressing: whisk remaining 3 tablespoons olive oil, red wine vinegar, minced garlic, salt, and pepper.
5. Combine chopped tomatoes, cucumber, drained red onion, and capers in a large bowl.
6. Add the warm toasted bread to the tomato mixture. Pour the dressing over everything.
7. Toss well and let rest for 5-10 minutes so the bread absorbs the juices. This step is essential — do not skip it.
8. Transfer to a serving platter. Tear or place burrata balls in the center or over the salad.
9. Scatter fresh basil leaves generously, finish with a drizzle of extra olive oil and flaky sea salt.

Tips & Variations

• The best panzanella depends entirely on the quality of the tomatoes. Use the ripest tomatoes you can find — even overripe ones work beautifully. Their juices become part of the dressing.
• The resting time is not optional. Panzanella needs at least 5 minutes (and ideally 15-20) for the bread to absorb the tomato juices and dressing. Rushed panzanella has hard bread; rested panzanella has perfect, savory-soft bread.
• For a gluten-free version, use gluten-free sourdough or substitute toasted polenta cubes.
• Add roasted red peppers, artichoke hearts, or sliced radishes for extra variety.
• Burrata is best at room temperature. Remove from the refrigerator 30 minutes before serving to allow it to soften and become creamy.

Nutrition Breakdown

Calories: 611 kcal

Protein: 19.2g

Fat: 38g

Carbs: 49.9g

Fiber: 5g

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