The Heirloom Tomato and Burrata Panzanella is a modern tribute to one of Italy’s most beloved and rustic dishes: the Panzanella salad. Rooted in the cucina povera (“peasant cooking”) tradition of Tuscany, the original Panzanella was born out of the need to reduce food waste—an ingenious way to turn stale bread into something both refreshing and satisfying. Traditionally, the salad combined chunks of soaked, day-old bread with ripe tomatoes, onions, olive oil, and vinegar, drawing its flavor from the quality of the ingredients rather than complex technique.
This updated version of Panzanella honors its humble beginnings while introducing luxurious upgrades. Chief among them is burrata—a delicate Italian cheese made from mozzarella and cream. When sliced open, burrata spills its creamy center, enriching the salad with a decadent texture that beautifully contrasts the rustic crunch of toasted sourdough bread. The addition of heirloom tomatoes not only enhances the dish’s visual appeal with vibrant hues of red, orange, and yellow, but also brings forth a variety of sweet, tangy, and juicy profiles that elevate every mouthful.
Heirloom tomatoes are particularly celebrated for their complex flavor and seasonal charm. These non-hybrid tomato varieties have been passed down through generations, often with distinct shapes, colors, and even storied histories behind them. Their finicky nature and limited growing windows make them a prized ingredient in summer kitchens—perfect for a dish that exists to celebrate fresh, ripe produce at its peak.
In this recipe, heirloom tomatoes mingle with thin slices of red onion, refreshing cucumber, and torn basil leaves—aromatics that underscore the salad’s Mediterranean soul. The basil, in particular, is a fragrant nod to the sun-kissed gardens of Italy. The dressing, a zesty blend of high-quality olive oil, red wine vinegar, Dijon mustard, and garlic, ties the ingredients together with tangy brightness and savory depth.
The decision to toast the bread—as opposed to soaking it as in the original Tuscan method—adds a layer of crunch that modernizes the texture while preserving the dish’s rustic roots. It also allows the bread to hold its structure against the juicy tomatoes and creamy cheese, resulting in a satisfying contrast with every bite.
This dish invites flexibility and personal expression. Can’t find heirloom tomatoes? Cherry tomatoes offer a lovely substitute. Want to go vegan? Skip the burrata and add grilled eggplant or even marinated tofu. It’s as versatile as it is beautiful.
Ultimately, the Heirloom Tomato and Burrata Panzanella is a dish that lives at the intersection of tradition and innovation. It respects the simplicity of its origins while celebrating the bounty of summer and the luxury of modern ingredients. Whether served as a hearty lunch, a light dinner, or a vibrant starter, this salad captures the essence of freshness, nostalgia, and comfort—one delicious forkful at a time.
Heirloom Tomato and Burrata Panzanella
Equipment
- Chef’s Knife
- Cutting board
- Mixing bowls
- Large skillet or grill pan
- Wooden spoon or spatula
Ingredients
For the Salad Base:
- 4 cups crusty sourdough bread cut or torn into 1-inch cubes; day-old preferred
- 2 tablespoons extra virgin olive oil for toasting bread
- 3 cups heirloom tomatoes assorted colors, cut into wedges or chunks
- 1 small red onion thinly sliced
- 1 cup cucumber sliced into half-moons
- 1 cup fresh basil leaves loosely packed, torn
- 2 balls fresh burrata about 4 oz each
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1.5 tablespoons red wine vinegar
- 0.5 teaspoon Dijon mustard
- 1 clove garlic minced
- 1 pinch kosher salt to taste
- 1 pinch freshly cracked black pepper to taste
Instructions
- Heat a large skillet or grill pan over medium heat (about 350°F/175°C). Drizzle the olive oil over the cubed bread and toast, stirring every few minutes, until golden and crisp—about 8–10 minutes. Set aside to cool.
- In a large mixing bowl, whisk together 3 tablespoons of olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Taste and adjust seasoning as needed.
- Add the toasted bread cubes, heirloom tomatoes, red onion, cucumber, and torn basil to the bowl. Gently toss everything with the dressing to coat. Let sit for 10–15 minutes so the bread absorbs the flavors.
- To serve, divide the salad onto plates and gently place half a burrata ball on each. Finish with a drizzle of olive oil and a grind of black pepper. Garnish with extra basil leaves if desired.
Notes
- Use stale sourdough or ciabatta for better texture—it soaks up dressing without becoming mushy.
- If heirloom tomatoes are unavailable, try a mix of colorful cherry tomatoes for a similar brightness.
- To make this dish vegan, substitute vegan mozzarella or leave out the cheese entirely and add grilled eggplant.