DisclaimerTerms Of UseGDPR PolicyCookie Policy

Emmas Dish

Savory Tomato Burrata Panzanella Salad Recipe

by
- 4 cups mixed heirloom tomatoes, assorted colors and sizes, chopped - 1 ball (approximately 8 oz) fresh burrata cheese, drained - 1/2 cup fresh basil leaves, torn - 2 cups stale ciabatta bread, cut into 1-inch cubes - 1/4 cup extra-virgin olive oil - 2 tablespoons balsamic vinegar - 1 small red onion, thinly sliced - Salt to taste - Black pepper to taste Tomato Burrata Panzanella Salad shines with fresh ingredients. I love using mixed heirloom tomatoes. Their colors and sizes make the dish pop. You need ripe tomatoes for the best flavor. Burrata cheese adds creaminess. It breaks apart easily and melts into the salad. Fresh basil leaves bring a fragrant touch. For pantry staples, stale ciabatta bread works best. It absorbs the juices from the salad. If you don’t have ciabatta, any crusty bread will do. Extra-virgin olive oil enhances the flavors. Balsamic vinegar adds a tangy kick. In terms of seasoning, red onion provides a sharp bite. Use salt and black pepper to taste. Adjust the seasoning to your liking. Each bite should feel well-balanced and flavorful. These ingredients come together for a delicious, fresh salad. They highlight simple, quality foods. Enjoy the freshness and flavors of each component! 1. Preheat your oven to 400°F (200°C). This heat will help the bread crisp up nicely. 2. Take your stale ciabatta bread and cut it into 1-inch cubes. Place the cubes on a baking sheet. 3. Drizzle half of the olive oil over the bread. Toss the cubes to coat them evenly. 4. Bake the bread cubes for about 10-12 minutes. Look for a golden brown color. The bread should feel crispy. Once done, remove them and let them cool. 1. In a large bowl, combine the chopped mixed heirloom tomatoes, thinly sliced red onion, and torn fresh basil leaves. This mix adds freshness and color. 2. In a small bowl, whisk together the remaining olive oil and balsamic vinegar. This dressing will bring everything together. 3. Pour the dressing over your tomato mixture. Toss gently to combine. Add salt and freshly cracked black pepper to taste. 1. Now it’s time to add the toasted ciabatta cubes to the salad. Toss again so the bread soaks up the juices. 2. Gently tear the burrata cheese into pieces. Distribute it over the salad for a creamy finish. 3. Serve immediately while the bread is still crisp. Enjoy the delightful mix of flavors! Using stale ciabatta is key for this salad. Stale bread soaks up the juices from the tomatoes. This adds flavor and keeps the bread from getting too soggy. Fresh bread can turn mushy too fast. If you can't find ciabatta, try other options. French baguette or sourdough work well. Just make sure it’s a bit dry to hold up in the salad. Seasoning is vital for a great taste. Use good salt and freshly cracked black pepper. They boost the flavors of the tomatoes and burrata. For the dressing, mix olive oil and balsamic vinegar well. This helps the flavors blend. Drizzle it evenly over the salad. Toss gently to avoid breaking the burrata too much. Let the salad sit for a bit before serving. This allows the flavors to meld beautifully. Serving the salad in a large shallow bowl looks stunning. Place the burrata in the center for a nice touch. Garnish with extra basil leaves to make it pop. You can also add a light drizzle of olive oil on top. This enhances the shine and flavor. Use colorful heirloom tomatoes to add visual appeal. The mix of colors makes the dish eye-catching and appetizing. {{image_2}} You can change up your panzanella salad with seasonal swaps. Adding cucumbers gives a fresh crunch. They balance the juicy tomatoes well. You might also try fruits like peaches or avocados. Peaches add sweetness, while avocados give creaminess. Both enhance the flavor and texture of your dish. Don't hesitate to try different cheeses. Mozzarella or goat cheese can work well too. They bring unique flavors and textures. Adding nuts or seeds adds a nice crunch. Think about toasted pine nuts or pumpkin seeds. These additions make your salad more interesting and satisfying. You can switch the dressing for a new taste. A lemon vinaigrette brightens the flavors. A yogurt-based dressing adds creaminess and tang. For protein, consider grilled chicken or chickpeas. These options make the salad a full meal. To store leftover Tomato Burrata Panzanella Salad, put it in an airtight container. This keeps the flavors intact. The salad lasts in the fridge for up to two days. However, the bread may lose its crispness over time. To re-crisp the bread, preheat your oven to 350°F (175°C). Spread the stale bread on a baking sheet and bake for about 5-7 minutes. This helps to restore some crunch. When reassembling the salad, mix the tomatoes, onions, and basil again. Then, add the fresh burrata and drizzle with olive oil. You cannot freeze the entire panzanella salad. The tomatoes and bread do not freeze well. However, you can freeze the stale ciabatta cubes. Store them in a freezer bag. For the tomatoes, chop and freeze them for sauces later. Panzanella is a classic Italian salad. It comes from Tuscany. This dish uses stale bread and ripe tomatoes. It helps reduce waste by using old bread. The salad is fresh and colorful. It often includes onions, basil, and a simple dressing. The bread soaks up the juices of the tomatoes. This makes each bite flavorful and satisfying. Yes, you can make Panzanella ahead of time. To do this, prepare the salad without adding the bread. Mix the tomatoes, onions, and basil with the dressing. You can store this mixture in the fridge for a few hours. When ready to serve, add the toasted bread. This keeps the bread crispy. If you mix it all together too soon, the bread will get soggy. If you can't find burrata, don't worry! You can use fresh mozzarella as a substitute. It has a similar creamy texture but is firmer. Ricotta cheese is another option. It is not as creamy but still adds richness. Feta cheese offers a tangy flavor. It will change the taste but still be delicious. Just choose a cheese you enjoy! In this post, I covered the vibrant world of Panzanella salad. I shared fresh ingredients like heirloom tomatoes and burrata, alongside pantry staples like ciabatta and olive oil. You learned step-by-step instructions to prepare a delicious meal, plus tips to enhance flavor and presentation. Remember, you can make variations with seasonal ingredients and dressings. Store leftovers wisely to keep them fresh. Enjoy creating this salad, and let your taste buds explore its rich flavors!
Save It Jump to Recipe

Looking for a fresh and tasty dish? Try my Savory Tomato Burrata Panzanella Salad! This salad combines sweet heirloom tomatoes, creamy burrata, and crunchy ciabatta. Each bite is packed with flavor. Making it is easy, and it’s perfect for warm days or gatherings. Let’s dive into the ingredients and steps to create a salad that will wow your taste buds!

Ingredients

Fresh Ingredients

– 4 cups mixed heirloom tomatoes, assorted colors and sizes, chopped

– 1 ball (approximately 8 oz) fresh burrata cheese, drained

– 1/2 cup fresh basil leaves, torn

Pantry Staples

– 2 cups stale ciabatta bread, cut into 1-inch cubes

– 1/4 cup extra-virgin olive oil

– 2 tablespoons balsamic vinegar

Seasoning Essentials

– 1 small red onion, thinly sliced

– Salt to taste

– Black pepper to taste

Tomato Burrata Panzanella Salad shines with fresh ingredients. I love using mixed heirloom tomatoes. Their colors and sizes make the dish pop. You need ripe tomatoes for the best flavor. Burrata cheese adds creaminess. It breaks apart easily and melts into the salad. Fresh basil leaves bring a fragrant touch.

For pantry staples, stale ciabatta bread works best. It absorbs the juices from the salad. If you don’t have ciabatta, any crusty bread will do. Extra-virgin olive oil enhances the flavors. Balsamic vinegar adds a tangy kick.

In terms of seasoning, red onion provides a sharp bite. Use salt and black pepper to taste. Adjust the seasoning to your liking. Each bite should feel well-balanced and flavorful.

These ingredients come together for a delicious, fresh salad. They highlight simple, quality foods. Enjoy the freshness and flavors of each component!

Step-by-Step Instructions

Preparation Steps

1. Preheat your oven to 400°F (200°C). This heat will help the bread crisp up nicely.

2. Take your stale ciabatta bread and cut it into 1-inch cubes. Place the cubes on a baking sheet.

3. Drizzle half of the olive oil over the bread. Toss the cubes to coat them evenly.

4. Bake the bread cubes for about 10-12 minutes. Look for a golden brown color. The bread should feel crispy. Once done, remove them and let them cool.

Salad Assembly

1. In a large bowl, combine the chopped mixed heirloom tomatoes, thinly sliced red onion, and torn fresh basil leaves. This mix adds freshness and color.

2. In a small bowl, whisk together the remaining olive oil and balsamic vinegar. This dressing will bring everything together.

3. Pour the dressing over your tomato mixture. Toss gently to combine. Add salt and freshly cracked black pepper to taste.

Final Touches

1. Now it’s time to add the toasted ciabatta cubes to the salad. Toss again so the bread soaks up the juices.

2. Gently tear the burrata cheese into pieces. Distribute it over the salad for a creamy finish.

3. Serve immediately while the bread is still crisp. Enjoy the delightful mix of flavors!

Tips & Tricks

Bread Selection

Using stale ciabatta is key for this salad. Stale bread soaks up the juices from the tomatoes. This adds flavor and keeps the bread from getting too soggy. Fresh bread can turn mushy too fast. If you can’t find ciabatta, try other options. French baguette or sourdough work well. Just make sure it’s a bit dry to hold up in the salad.

Enhancing Flavor

Seasoning is vital for a great taste. Use good salt and freshly cracked black pepper. They boost the flavors of the tomatoes and burrata. For the dressing, mix olive oil and balsamic vinegar well. This helps the flavors blend. Drizzle it evenly over the salad. Toss gently to avoid breaking the burrata too much. Let the salad sit for a bit before serving. This allows the flavors to meld beautifully.

Presentation Tips

Serving the salad in a large shallow bowl looks stunning. Place the burrata in the center for a nice touch. Garnish with extra basil leaves to make it pop. You can also add a light drizzle of olive oil on top. This enhances the shine and flavor. Use colorful heirloom tomatoes to add visual appeal. The mix of colors makes the dish eye-catching and appetizing.

Variations

Seasonal Ingredient Swaps

You can change up your panzanella salad with seasonal swaps. Adding cucumbers gives a fresh crunch. They balance the juicy tomatoes well. You might also try fruits like peaches or avocados. Peaches add sweetness, while avocados give creaminess. Both enhance the flavor and texture of your dish.

Flavor Profile Adjustments

Don’t hesitate to try different cheeses. Mozzarella or goat cheese can work well too. They bring unique flavors and textures. Adding nuts or seeds adds a nice crunch. Think about toasted pine nuts or pumpkin seeds. These additions make your salad more interesting and satisfying.

Dressings and Accompaniments

You can switch the dressing for a new taste. A lemon vinaigrette brightens the flavors. A yogurt-based dressing adds creaminess and tang. For protein, consider grilled chicken or chickpeas. These options make the salad a full meal.

Storage Info

Keeping It Fresh

To store leftover Tomato Burrata Panzanella Salad, put it in an airtight container. This keeps the flavors intact. The salad lasts in the fridge for up to two days. However, the bread may lose its crispness over time.

Reviving Leftovers

To re-crisp the bread, preheat your oven to 350°F (175°C). Spread the stale bread on a baking sheet and bake for about 5-7 minutes. This helps to restore some crunch. When reassembling the salad, mix the tomatoes, onions, and basil again. Then, add the fresh burrata and drizzle with olive oil.

Freezing Considerations

You cannot freeze the entire panzanella salad. The tomatoes and bread do not freeze well. However, you can freeze the stale ciabatta cubes. Store them in a freezer bag. For the tomatoes, chop and freeze them for sauces later.

FAQs

What is Panzanella Salad?

Panzanella is a classic Italian salad. It comes from Tuscany. This dish uses stale bread and ripe tomatoes. It helps reduce waste by using old bread. The salad is fresh and colorful. It often includes onions, basil, and a simple dressing. The bread soaks up the juices of the tomatoes. This makes each bite flavorful and satisfying.

Can I make Panzanella ahead of time?

Yes, you can make Panzanella ahead of time. To do this, prepare the salad without adding the bread. Mix the tomatoes, onions, and basil with the dressing. You can store this mixture in the fridge for a few hours. When ready to serve, add the toasted bread. This keeps the bread crispy. If you mix it all together too soon, the bread will get soggy.

What can I substitute for burrata cheese?

If you can’t find burrata, don’t worry! You can use fresh mozzarella as a substitute. It has a similar creamy texture but is firmer. Ricotta cheese is another option. It is not as creamy but still adds richness. Feta cheese offers a tangy flavor. It will change the taste but still be delicious. Just choose a cheese you enjoy!

In this post, I covered the vibrant world of Panzanella salad. I shared fresh ingredients like heirloom tomatoes and burrata, alongside pantry staples like ciabatta and olive oil. You learned step-by-step instructions to prepare a delicious meal, plus tips to enhance flavor and presentation. Remember, you can make variations with seasonal ingredients and dressings. Store leftovers wisely to keep them fresh. Enjoy creating this salad, and let your taste buds explore its rich flavors!

- 4 cups mixed heirloom tomatoes, assorted colors and sizes, chopped - 1 ball (approximately 8 oz) fresh burrata cheese, drained - 1/2 cup fresh basil leaves, torn - 2 cups stale ciabatta bread, cut into 1-inch cubes - 1/4 cup extra-virgin olive oil - 2 tablespoons balsamic vinegar - 1 small red onion, thinly sliced - Salt to taste - Black pepper to taste Tomato Burrata Panzanella Salad shines with fresh ingredients. I love using mixed heirloom tomatoes. Their colors and sizes make the dish pop. You need ripe tomatoes for the best flavor. Burrata cheese adds creaminess. It breaks apart easily and melts into the salad. Fresh basil leaves bring a fragrant touch. For pantry staples, stale ciabatta bread works best. It absorbs the juices from the salad. If you don’t have ciabatta, any crusty bread will do. Extra-virgin olive oil enhances the flavors. Balsamic vinegar adds a tangy kick. In terms of seasoning, red onion provides a sharp bite. Use salt and black pepper to taste. Adjust the seasoning to your liking. Each bite should feel well-balanced and flavorful. These ingredients come together for a delicious, fresh salad. They highlight simple, quality foods. Enjoy the freshness and flavors of each component! 1. Preheat your oven to 400°F (200°C). This heat will help the bread crisp up nicely. 2. Take your stale ciabatta bread and cut it into 1-inch cubes. Place the cubes on a baking sheet. 3. Drizzle half of the olive oil over the bread. Toss the cubes to coat them evenly. 4. Bake the bread cubes for about 10-12 minutes. Look for a golden brown color. The bread should feel crispy. Once done, remove them and let them cool. 1. In a large bowl, combine the chopped mixed heirloom tomatoes, thinly sliced red onion, and torn fresh basil leaves. This mix adds freshness and color. 2. In a small bowl, whisk together the remaining olive oil and balsamic vinegar. This dressing will bring everything together. 3. Pour the dressing over your tomato mixture. Toss gently to combine. Add salt and freshly cracked black pepper to taste. 1. Now it’s time to add the toasted ciabatta cubes to the salad. Toss again so the bread soaks up the juices. 2. Gently tear the burrata cheese into pieces. Distribute it over the salad for a creamy finish. 3. Serve immediately while the bread is still crisp. Enjoy the delightful mix of flavors! Using stale ciabatta is key for this salad. Stale bread soaks up the juices from the tomatoes. This adds flavor and keeps the bread from getting too soggy. Fresh bread can turn mushy too fast. If you can't find ciabatta, try other options. French baguette or sourdough work well. Just make sure it’s a bit dry to hold up in the salad. Seasoning is vital for a great taste. Use good salt and freshly cracked black pepper. They boost the flavors of the tomatoes and burrata. For the dressing, mix olive oil and balsamic vinegar well. This helps the flavors blend. Drizzle it evenly over the salad. Toss gently to avoid breaking the burrata too much. Let the salad sit for a bit before serving. This allows the flavors to meld beautifully. Serving the salad in a large shallow bowl looks stunning. Place the burrata in the center for a nice touch. Garnish with extra basil leaves to make it pop. You can also add a light drizzle of olive oil on top. This enhances the shine and flavor. Use colorful heirloom tomatoes to add visual appeal. The mix of colors makes the dish eye-catching and appetizing. {{image_2}} You can change up your panzanella salad with seasonal swaps. Adding cucumbers gives a fresh crunch. They balance the juicy tomatoes well. You might also try fruits like peaches or avocados. Peaches add sweetness, while avocados give creaminess. Both enhance the flavor and texture of your dish. Don't hesitate to try different cheeses. Mozzarella or goat cheese can work well too. They bring unique flavors and textures. Adding nuts or seeds adds a nice crunch. Think about toasted pine nuts or pumpkin seeds. These additions make your salad more interesting and satisfying. You can switch the dressing for a new taste. A lemon vinaigrette brightens the flavors. A yogurt-based dressing adds creaminess and tang. For protein, consider grilled chicken or chickpeas. These options make the salad a full meal. To store leftover Tomato Burrata Panzanella Salad, put it in an airtight container. This keeps the flavors intact. The salad lasts in the fridge for up to two days. However, the bread may lose its crispness over time. To re-crisp the bread, preheat your oven to 350°F (175°C). Spread the stale bread on a baking sheet and bake for about 5-7 minutes. This helps to restore some crunch. When reassembling the salad, mix the tomatoes, onions, and basil again. Then, add the fresh burrata and drizzle with olive oil. You cannot freeze the entire panzanella salad. The tomatoes and bread do not freeze well. However, you can freeze the stale ciabatta cubes. Store them in a freezer bag. For the tomatoes, chop and freeze them for sauces later. Panzanella is a classic Italian salad. It comes from Tuscany. This dish uses stale bread and ripe tomatoes. It helps reduce waste by using old bread. The salad is fresh and colorful. It often includes onions, basil, and a simple dressing. The bread soaks up the juices of the tomatoes. This makes each bite flavorful and satisfying. Yes, you can make Panzanella ahead of time. To do this, prepare the salad without adding the bread. Mix the tomatoes, onions, and basil with the dressing. You can store this mixture in the fridge for a few hours. When ready to serve, add the toasted bread. This keeps the bread crispy. If you mix it all together too soon, the bread will get soggy. If you can't find burrata, don't worry! You can use fresh mozzarella as a substitute. It has a similar creamy texture but is firmer. Ricotta cheese is another option. It is not as creamy but still adds richness. Feta cheese offers a tangy flavor. It will change the taste but still be delicious. Just choose a cheese you enjoy! In this post, I covered the vibrant world of Panzanella salad. I shared fresh ingredients like heirloom tomatoes and burrata, alongside pantry staples like ciabatta and olive oil. You learned step-by-step instructions to prepare a delicious meal, plus tips to enhance flavor and presentation. Remember, you can make variations with seasonal ingredients and dressings. Store leftovers wisely to keep them fresh. Enjoy creating this salad, and let your taste buds explore its rich flavors!

Tomato Burrata Panzanella Salad

Discover the vibrant flavors of a Tomato Burrata Panzanella Salad that is perfect for any occasion! This easy-to-make recipe combines heirloom tomatoes, creamy burrata, and crispy ciabatta for a refreshing dish. With just a few simple ingredients and steps, you can create a stunning salad in under 30 minutes. Ready to impress your guests? Click through to explore the full recipe and elevate your dining experience!
Print Recipe Pin Recipe

Ingredients
  

4 cups mixed heirloom tomatoes, assorted colors and sizes, chopped

1 ball (approximately 8 oz) fresh burrata cheese, drained

2 cups stale ciabatta bread, cut into 1-inch cubes

1/4 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1 small red onion, thinly sliced

1/2 cup fresh basil leaves, torn

Salt and freshly cracked black pepper to taste

Instructions
 

Preheat your oven to 400°F (200°C). Spread the ciabatta cubes on a baking sheet and drizzle with half of the olive oil. Toss to coat.

    Bake the bread cubes in the oven for about 10-12 minutes, or until they are golden brown and crispy. Remove and let cool.

      In a large bowl, combine the chopped tomatoes, sliced red onion, and torn basil leaves.

        In a small bowl, whisk together the remaining olive oil and balsamic vinegar. Pour this dressing over the tomato mixture and toss gently to combine. Season with salt and freshly cracked black pepper to taste.

          Add the toasted ciabatta cubes to the salad mixture and toss again to ensure the bread absorbs some of the juices.

            Finally, gently tear the burrata cheese into pieces and distribute over the salad.

              Serve immediately while the bread is still crisp, and enjoy this delightful mix of flavors.

                Prep Time: 15 min | Total Time: 30 min | Servings: 4

                  - Presentation Tips: Serve the salad in a large shallow bowl, with the burrata in the center, and garnish with additional basil leaves on top for a beautiful finish.

                    Leave a Comment

                    Recipe Rating