The Heirloom Tomato and Burrata Panzanella is more than just a beautiful summer salad—it’s a flavorful homage to centuries-old Tuscan culinary traditions. At its heart lies panzanella, a classic Italian dish originally conceived as a peasant meal designed to utilize leftover bread. In Tuscan kitchens dating back to the 16th century, nothing went to waste, and stale bread was revived with the juices of ripe tomatoes, vinegar, and olive oil. Over the centuries, this salad has remained a beloved staple, particularly in central Italy, where the region’s sun-ripened produce lends vibrant flavors to otherwise humble ingredients.
What makes this modern interpretation unique is the interplay between tradition and innovation. While the foundational elements of panzanella remain—crusty day-old bread, ripe tomatoes, olive oil, and vinegar—this version introduces silky burrata cheese, giving it a luxurious, creamy richness that balances the salad’s acidity and texture. Burrata, a relatively recent addition to global culinary popularity, hails from Puglia in southern Italy. It has a delicate outer mozzarella skin enclosing a center of stracciatella and cream, which oozes decadently over the salad when torn open.
The salad also emphasizes seasonality and quality, featuring heirloom tomatoes in varying hues and shapes. Heirloom varieties, often passed down through generations of farmers, offer not only stunning colors—think deep purples, golden yellows, and bright reds—but also distinct flavor profiles ranging from sweet and fruity to tangy and earthy. Their uneven, natural shapes and exquisite taste embody the rustic charm central to Italian cooking.
The bread, ideally rustic sourdough or country-style loaves, serves as both a textural centerpiece and canvas for the surrounding ingredients. Toasting the bread lightly in olive oil before mixing it into the salad gives it a golden crust while allowing it to maintain some chewiness as it absorbs the vinaigrette and tomato juices. This balance of crispy and tender is essential to any great panzanella, preventing it from turning soggy.
Let’s not overlook the vinaigrette, a zesty blend of red wine vinegar, garlic, and Dijon mustard emulsified into high-quality extra virgin olive oil. This dressing cuts through the richness of the burrata while uniting the vegetables with a sharp, herbaceous backbone. Fragrant basil ties the dish together—its peppery brightness playing harmoniously with the sweetness of tomatoes and the creaminess of burrata.
While elegant in presentation, this salad is fundamentally a relaxed, tactile assembly of beautiful ingredients—torn, scattered, and arranged, not fussed over. It reflects the Mediterranean ethos of allowing peak-season produce to be the star. The Heirloom Tomato and Burrata Panzanella is perfect for warm-weather entertaining, a light lunch, or a relaxed dinner under open skies.
Ultimately, this recipe celebrates the spirit of Italian cucina povera—“cooking of the poor”—by turning simplicity into something transcendent. Each bite tells a generational story of sustenance, elevated through care, creativity, and the joy of eating what nature offers at its very best.
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
- ¼ 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
- ½ teaspoon Dijon mustard
- ⅓ 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 (350°F / 175°C), heat 2 tablespoons of olive oil. Toast the torn bread pieces for 7–10 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.