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–+ servings

Heirloom Tomato and Burrata Panzanella

Amanda McKillop
This Heirloom Tomato and Burrata Panzanella is a vibrant celebration of summer's peak bounty. Inspired by the rustic Tuscan bread salad, this modern twist enriches the classic with the creaminess of burrata and the bold sweetness of heirloom tomatoes. It balances crunchy, toasted artisan bread with silky cheese, zesty vinaigrette, and aromatic herbs, creating the perfect harmony of flavors and textures in every bite.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Dinner, Lunch
Cuisine Italian, Mediterranean
Servings 4 plates
Calories 271 kcal

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.

Nutrition

Calories: 271kcalCarbohydrates: 23gProtein: 5gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 0.4mgSodium: 194mgPotassium: 407mgFiber: 3gSugar: 6gVitamin A: 1276IUVitamin C: 20mgCalcium: 52mgIron: 2mg
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