Burrata Panzanella Salad

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!

Course Salad

Cuisine Tuscan, Vegetarian

Keyword Burrata Panzanella

Prep Time 18

Cook Time 5

Total Time 23

Servings servings

Calories 303kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

1 pound ripe tomatoes (any variety)
4 oz ciabatta approx. 3 cups cubed
½ cup thinly sliced red onion or to taste
6 oz burrata
¼ cup fresh basil leaves plus any extra to taste
salt and pepper to taste

DRESSING

1 lemon
1 large clove garlic
3 TBSP extra virgin olive oil
1 TBSP red wine vinegar
½ tsp dijon mustard
½ tsp fine sea salt
¼ tsp black pepper

Instructions

MAKE THE DRESSING

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.
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

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.
Toast until lightly browned but still soft on the inside, approx. 5-7 minutes.

SALAD TIME!

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.
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.
Add toasted bread, tomatoes, and basil to the salad and mix to combine.
Taste and add any additional salt, pepper, and basil desired. Chop or tear burrata into smaller pieces and arrange around the salad.
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!

Notes

No ciabatta bread? No problem! You can use a portion of a loaf of crusty sourdough bread, baguette, Ior even thick-cut focaccia.

Nutrition