I love this recipe because it’s the perfect combination of refreshing, crunchy veggies and rich, creamy burrata—making me feel like I’m dining al fresco in the heart of Tuscany. Plus, the way the homemade vinaigrette soaks into the toasted bread cubes totally transforms this hearty salad into a flavor-packed experience that’s just *chef’s kiss*.
Panzanella Salad makes it possible to combine heartiness and freshness. Perfect for a not-too-light, not-too-heavy meal, this version pairs crusty bread that has gone halfway to stale (i.e., no fresh bread!) with juicy cherry tomatoes, creamy burrata cheese, a blend of extra virgin olive oil and red wine vinegar, and fresh basil.
And, oh boy, is it ever a delightful source of fiber and healthy fats.
Ingredients
Stale, crusty bread: Provides a robust base of carbohydrates, ideal for soaking up flavors.
Olive Oil, Extra Virgin: Offers healthy fats and an intensely fruity flavor.
Adds sweetness and antioxidants, rich in Vitamin C: the primary benefits that cherry tomatoes bestow upon any given dish.
Cucumber: Adds hydration, refreshment, and crunch, while being very low in calories.
One of the ingredients is the red onion, which adds a sharp, strong taste along with some impressive health benefits.
“They truly shine when you want a bold onion flavor with some sharpness,” says [Chef’s Name].
“Red onions also contain powerful anti-inflammatory compounds,” which makes them something of a health powerhouse.
Burrata Cheese: Texture is creamy; nutrition provides calcium and protein; culinary role is indulgent richness.
Basil leaves are aromatic, give a fresh herbal note, and are rich in antioxidants.
Ingredient Quantities
- 4 cups stale crusty bread, cut into 1-inch cubes
- 1/2 cup extra virgin olive oil, divided
- 1 clove garlic, minced
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 pint cherry tomatoes, halved
- 1 medium cucumber, sliced and quartered
- 1/2 small red onion, thinly sliced
- Handful of fresh basil leaves, torn
- Salt and freshly ground black pepper, to taste
- 8 oz burrata cheese
Instructions
1. Heat the oven to 375°F (190°C). Lay the bread cubes on a baking sheet. Drizzle 1/4 cup of olive oil over the cubes and toss them to coat. Bake in the oven for about 10 minutes, until they are golden and crisp. Allow them to cool.
2. In a small bowl, combine the minced garlic, red wine vinegar, Dijon mustard, and the other 1/4 cup olive oil. Whisk them together until fairly smooth. Then, with the bowl set to the side, give everything a good shake of salt and a few grinds of black pepper to flavor the vinaigrette.
3. In a big mixing bowl, put together the cherry tomatoes, cucumber, red onion, and toasted bread cubes.
4. Evenly distribute the dressing over the entire salad, then toss it gently to achieve the following: to combine the far-flung elements into a cohesive whole, while also ensuring the bread begins to soak up the dressing.
5. Allow the flavors to meld together and the bread to soften slightly by letting the salad sit at room temperature for about 20 minutes.
6. Tear the basil leaves and add them to the salad, tossing gently to combine.
7. Move the salad to a bowl or platter for serving.
8. Remove all liquid from the burrata cheese and gently tear or cut it into pieces. Place the burrata on top of the salad in a single layer.
9. If you wish, and to taste, sprinkle a little more salt and black pepper over the salad.
10. Serve without delay, let your guests mix the burrata into the salad as they plate and serve it to themselves. Enjoy this salads-that-could-also-be-a-starter rustic masterpiece from Tuscany!
Equipment Needed
1. Oven
2. Baking sheet
3. Small bowl
4. Whisk
5. Big mixing bowl
6. Knife
7. Cutting board
8. Measuring cups
9. Measuring spoons
10. Salad tongs or large spoon
11. Serving bowl or platter
FAQ
- Can I use fresh bread instead of stale bread?The ideal bread to use is stale; it absorbs the dressing much better with less sogginess. If you have fresh bread, you can still make a delicious panzanella. Just toss bread cubes in a little olive oil and toast them in a 400°F oven for about 10 minutes until they’re crisp and lightly browned.
- Is there an alternative to burrata cheese?If you can’t find burrata, fresh mozzarella is a good second choice. Its creamy texture makes it a divine companion to the ingredients of this salad.
- How should I store leftover Panzanella?Leftovers should be kept in the refrigerator, enclosed in an airtight container, not to exceed one day. Still, if the bread is undressed and left for any time in the atmosphere of the common refrigerator, it may become stale and might be better suited for bread pudding. Bread that has been undressed will not be missed in that particular cold storage space.
- Can I prepare this salad in advance?To keep the bread from getting overly soggy, it is best to prepare the salad immediately before serving. You can, however, ready the components beforehand; just be sure to toss them together right before the meal.
- Is there a substitute for red wine vinegar?Alternatives to red wine vinegar that can be used in its place include white wine vinegar and apple cider vinegar. These, too, may slightly change the flavor of the dressing—but not enough for most people to notice.
- What can I add for extra flavor?You might want to add capers, olives, or a little fresh basil to really pump up the flavor. You can make it salty with any number of ingredients or techniques, like using salted butter, or finishing the dish with the briny pop of capers.
Substitutions and Variations
Use ciabatta or sourdough bread in place of stale, crusty bread.
Avocado oil or grapeseed oil can be used in place of extra virgin olive oil.
Balsamic vinegar or apple cider vinegar may be used in place of red wine vinegar.
Grape tomatoes or regular tomatoes, chopped, can be used in place of cherry tomatoes.
Basil leaves, fresh: substitute fresh parsley or oregano leaves.
Pro Tips
1. Use Quality Bread: Opt for a high-quality, rustic bread like sourdough or ciabatta for the best flavor and texture. Stale bread works best as it holds up without getting too soggy.
2. Customize the Vinaigrette: Feel free to adjust the acidity by adding more or less red wine vinegar according to your taste. Adding a touch of honey can balance the tanginess if you prefer a milder vinaigrette.
3. Infuse the Olive Oil: For an extra burst of flavor, warm the olive oil slightly and add the minced garlic, allowing the flavors to infuse before using it in the vinaigrette.
4. Maximize Basil Flavor: Tear the basil just before adding it to the salad to prevent browning and ensure the aromatic oils are released, giving the salad a fresh, herby flavor.
5. Perfect Timing for Bread: To maintain the bread’s texture, allow it to soak just enough dressing to absorb flavors without becoming mushy. A quick 20-minute rest is ideal, but adjust based on your preference.
Panzanella Salad With Burrata Cheese Recipe
My favorite Panzanella Salad With Burrata Cheese Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Small bowl
4. Whisk
5. Big mixing bowl
6. Knife
7. Cutting board
8. Measuring cups
9. Measuring spoons
10. Salad tongs or large spoon
11. Serving bowl or platter
Ingredients:
- 4 cups stale crusty bread, cut into 1-inch cubes
- 1/2 cup extra virgin olive oil, divided
- 1 clove garlic, minced
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 pint cherry tomatoes, halved
- 1 medium cucumber, sliced and quartered
- 1/2 small red onion, thinly sliced
- Handful of fresh basil leaves, torn
- Salt and freshly ground black pepper, to taste
- 8 oz burrata cheese
Instructions:
1. Heat the oven to 375°F (190°C). Lay the bread cubes on a baking sheet. Drizzle 1/4 cup of olive oil over the cubes and toss them to coat. Bake in the oven for about 10 minutes, until they are golden and crisp. Allow them to cool.
2. In a small bowl, combine the minced garlic, red wine vinegar, Dijon mustard, and the other 1/4 cup olive oil. Whisk them together until fairly smooth. Then, with the bowl set to the side, give everything a good shake of salt and a few grinds of black pepper to flavor the vinaigrette.
3. In a big mixing bowl, put together the cherry tomatoes, cucumber, red onion, and toasted bread cubes.
4. Evenly distribute the dressing over the entire salad, then toss it gently to achieve the following: to combine the far-flung elements into a cohesive whole, while also ensuring the bread begins to soak up the dressing.
5. Allow the flavors to meld together and the bread to soften slightly by letting the salad sit at room temperature for about 20 minutes.
6. Tear the basil leaves and add them to the salad, tossing gently to combine.
7. Move the salad to a bowl or platter for serving.
8. Remove all liquid from the burrata cheese and gently tear or cut it into pieces. Place the burrata on top of the salad in a single layer.
9. If you wish, and to taste, sprinkle a little more salt and black pepper over the salad.
10. Serve without delay, let your guests mix the burrata into the salad as they plate and serve it to themselves. Enjoy this salads-that-could-also-be-a-starter rustic masterpiece from Tuscany!
