Fresh Heirloom Tomato Panzanella with Burrata and Basil
A vibrant and simple summer salad featuring juicy heirloom tomatoes, creamy burrata, fresh basil, and crusty bread soaked in a tangy olive oil and red wine vinegar dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Italian
Ingredients
Scale
- 4 cups heirloom tomatoes, chopped (about 600 grams)
- 4 cups day-old rustic bread, torn into bite-sized pieces (about 8 ounces)
- 8 ounces burrata cheese
- 1 cup fresh basil leaves, loosely packed, torn or roughly chopped
- ⅓ cup extra virgin olive oil (about 80 ml)
- 2 tablespoons red wine vinegar (about 30 ml)
- 1 clove garlic, finely minced
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Tear about 4 cups (8 ounces) of day-old rustic bread into bite-sized pieces. If bread is fresh, toast lightly in a 350°F (175°C) oven for 10 minutes to dry it out slightly.
- In a small bowl, whisk together ⅓ cup extra virgin olive oil, 2 tablespoons red wine vinegar, and finely minced garlic. Season with salt and black pepper to taste.
- Place torn bread into a large bowl and pour dressing over it. Toss gently until bread is evenly coated. Let sit for 10 minutes to absorb flavors.
- Chop about 4 cups of heirloom tomatoes into chunks, varying sizes for texture.
- Add chopped tomatoes and torn basil leaves to the bowl with soaked bread. Gently toss together, careful not to crush tomatoes.
- Taste and adjust seasoning with salt and pepper as needed.
- Transfer salad to a serving bowl or platter. Tear burrata into chunks and scatter over the top. Drizzle a little more olive oil if desired.
- Garnish with whole basil leaves and a sprinkle of flaky sea salt. Serve immediately.
Notes
Use day-old rustic bread or lightly toast fresh bread to prevent sogginess. Burrata is best served at room temperature, so remove from fridge 20 minutes before serving. For gluten-free option, use gluten-free baguette toasted well. Tear basil leaves by hand to release aroma and avoid bruising. Prepare bread and dressing separately if making ahead to keep bread texture.
Nutrition
- Serving Size: 1 serving (about 1 c
- Calories: 320
- Sugar: 5
- Sodium: 350
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 22
- Fiber: 3
- Protein: 9
Keywords: panzanella, heirloom tomato salad, burrata, basil, summer salad, easy salad, Italian salad, fresh tomato salad