Panzanella is a bread salad built around one rule: the tomatoes have to be good. This version adds torn burrata and a sharp red wine vinaigrette, which together turn a simple combination of bread, tomatoes, cucumber, and basil into something worth making on repeat through August and September. It comes together in 35 minutes and holds up well as components stored separately in the fridge.
About the ingredients
- Burrata: Fresh burrata is sold in small tubs of water at most grocery stores and Italian delis. Check the date โ it goes off fast. If you canโt find it, fresh mozzarella torn into chunks works, though you lose the creamy center.
- Heirloom tomatoes: Any ripe, in-season tomato works here. The variety matters less than ripeness. A mix of sizes and colors looks good and gives you slightly different textures, but four cups of whatever is best at the market beats a sad heirloom out of season.
- Persian vs. English cucumber: Either works. Persian cucumbers have thinner skin and fewer seeds, which means less water released into the salad over time โ a real advantage if youโre prepping components ahead.
- Sourdough bread: Day-old bread is genuinely better here, not just a tip to use up leftovers. Fresh bread turns to mush faster once it hits the dressing. A sturdy country loaf or ciabatta also works.
The short version of why this works
Two things make or break this salad. First, toasting the bread in olive oil until the edges are genuinely golden โ not just warmed through โ gives each piece a crust that slows down absorption and keeps some chew even after the dressing goes on. Second, the vinaigrette uses Dijon mustard as an emulsifier, which keeps the oil and vinegar from separating and means every piece of bread and tomato gets coated evenly rather than sitting in a puddle of oil. Dress it at the table โ a pre-dressed salad goes limp fast. Keep the vinaigrette in a jar and the components separate until youโre ready to serve.
If something goes sideways
- Bread turned soggy: It wasnโt toasted long enough, or the salad sat dressed too long. Toast until the edges are crisp and dry, not just golden. Next time, add the bread last and serve immediately after tossing.
- Dressing tastes flat: Taste it before it goes on the salad. Red wine vinegars vary a lot in acidity. If itโs dull, add a small splash more vinegar. If itโs sharp, a pinch of salt usually balances it better than more oil.
- Tomatoes made everything watery: Salt the chopped tomatoes in a colander for 10 minutes and let them drain before adding them to the bowl. This draws out excess liquid before it dilutes the dressing.
- Burrata broke apart too early: Add the burrata at the very end and tear it open at the table or just before serving. If itโs mixed in during tossing, the cream disperses and you lose the contrast.
- Red onion is too sharp: Soak sliced onion in cold water for 10 minutes, then drain and pat dry. It takes the raw edge off without losing the crunch.
Keeping leftovers crisp
This salad does not keep well once assembled and dressed โ the bread absorbs liquid overnight and the burrata weeps. For meal prep, store the toasted bread in an airtight container at room temperature for up to two days (not the fridge, which makes it chewy). Keep the chopped tomatoes, cucumber, and onion together in a sealed container in the fridge for up to two days, but drain any pooled liquid before using. The vinaigrette keeps in a jar in the fridge for up to five days โ shake or re-whisk before using since it will separate. Burrata should be used the day you buy it or at most the next day; donโt freeze it. When youโre ready to eat, toast the bread again for two minutes in a dry pan if itโs lost its crunch, then assemble and dress just before serving.
Heirloom Tomato and Burrata Panzanella
Equipment
- Chef's Knife
- Cutting board
- Mixing bowls
- Large skillet or grill pan
- Tongs
- Small whisk or fork
Ingredients
For the Panzanella Salad:
- 4 cups rustic sourdough bread, torn into 1-inch pieces preferably day-old
- 2 tablespoons extra virgin olive oil for toasting bread
- 3 cups heirloom tomatoes, various colors and sizes, chopped choose peak-of-season for best flavor
- 1 cup Persian or English cucumber, sliced thin leave skin on for color and crunch
- ยผ cup thinly sliced red onion or shallot for milder flavor
- 1 cup fresh basil leaves loosely packed, torn
- 2 balls fresh burrata cheese (4 oz each) use the creamiest available
For the Vinaigrette:
- 1 clove garlic, finely grated
- 2 tablespoons red wine vinegar
- ยฝ teaspoon Dijon mustard
- โ cup extra virgin olive oil high-quality finishing oil
- 1 pinch kosher salt to taste
- 1 pinch black pepper freshly cracked, to taste
Instructions
- Prepare the Bread: In a large skillet over medium heat (350ยฐF / 175ยฐC), heat 2 tablespoons of olive oil. Toast the torn bread pieces for 7โ10 minutes, tossing occasionally, until golden and crisp on the edges but still tender inside. Remove and set aside to cool.
- Make the Vinaigrette: In a small bowl, whisk together grated garlic, red wine vinegar, and Dijon mustard. Slowly stream in 1/3 cup olive oil, whisking until emulsified. Season with salt and pepper to taste.
- Combine the Salad: In a large mixing bowl, toss the toasted bread, chopped heirloom tomatoes, cucumber, onion, and half the torn basil leaves. Drizzle the vinaigrette over and gently toss to coat. Let sit for 10 minutes so the bread can absorb the juices.
- Finish and Plate: Divide the salad among 4 serving bowls or a large platter. Tear the burrata gently and place on top of the salad. Add remaining basil leaves as garnish. Drizzle with a touch more olive oil and a final crack of black pepper.
Notes
- Use a mix of yellow, green, and red heirloom tomatoes for visual and flavor depth.
- For a vegan alternative, omit the burrata and add avocado or marinated white beans.
- To save time, the bread can be toasted up to a day ahead and stored in an airtight container.
Nutrition
Common questions
Can I make this ahead for a party?
Yes, but keep every component separate until right before serving. Toast the bread up to two days ahead and store it at room temperature; prep the vegetables and vinaigrette up to two days ahead and refrigerate them; buy the burrata the day of. Assemble and dress at the table so the bread stays crisp.
What if I canโt find good heirloom tomatoes?
Use whatever tomatoes are actually ripe where you are. Cherry tomatoes halved, or vine-ripened tomatoes at peak season, will outperform an out-of-season heirloom every time. The key is juice and sweetness, not the variety name.
Can I use a different bread?
Yes โ ciabatta, a sturdy country loaf, or even a day-old baguette all work well. Avoid soft sandwich bread or anything with a very tight crumb; it turns to paste once it hits the dressing. The bread needs enough structure to absorb flavor without disintegrating.