Burrata Panzanella Salad with Tomatoes and Stone Fruit
A vibrant twist on a classic Italian salad, this Burrata Panzanella combines creamy burrata cheese with juicy tomatoes and sweet stone fruit for a bright summer dish.
This salad is one of my go-to’s in the later Summer months when stone fruit like peaches, nectarines and plums are at their peak.
Just like my Strawberry Summer Salad Recipe with Feta, this burrata panzanella salad is wonderful as a side dish but can also be made into a main meal when paired with a protein.
Why you’ll love this burrata panzanella salad
- Seasonal: Celebrate’s the best produce of the Summer season!
- Easy: Crisp up the bread, make a dressing and a bit of chopping – that’s it!
- Unique: It’s a fresh, seasonal take on a classic panzanella salad.
What is panzanella?
Panzanella is a classic Italian bread salad made with crusty, day-old bread, tomatoes, onions and herbs, all tossed in a simple vinaigrette. The bread is by far the star, soaking up tomato juices and dressing without getting mushy.
What does panzanella traditionally include?
A traditional Panzanella includes tomatoes, cucumbers, red onions, and basil, all tossed in a simple vinaigrette of olive oil and vinegar. This Burrata Panzanella recipe is a fresh summer take to enjoy the beautiful stone fruit and fresh herbs we have this time of year.
What kind of cheese is burrata?
Burrata is a fresh Italian cow’s milk cheese made from a combination of mozzarella and cream. Its known for its dreamy creamy texture, it has a solid outer shell of fresh mozzarella and a rich, gooey center. Once you’ve tried it, it will change your life!
Ingredients in burrata panzanella
For the bread:
- Hand-torn ciabatta or sourdough bread, torn into bite-sized pieces
- Extra-virgin olive oil
- Kosher salt
For the lemon shallot vinaigrette:
- Extra-virgin olive oil
- Shallot (or garlic)
- Dijon mustard
- Honey (or maple syrup)
- Lemon juice and zest
- Salt and pepper
For the salad:
- Large ball of burrata cheese
- Plums
- Nectarines
- Peaches
- Tomatoes
- Fresh basil & mint leaves
Let’s make a burrata panzanella salad
Make the dressing: Whisk all the vinaigrette ingredients until combined in a small bowl. Set aside
Toast the bread: Toss crusty bread cubes on a baking sheet with olive oil and bake in the oven. until crisp.
Combine: Combine tomatoes, stone fruits, herbs, burrata and bread. Drizzle the dressing over everything and toss gently. Let sit for 10 minutes and then serve.
Substitutions and variations
Plums: The most commonly available plums are Santa Rosa, Black Amber or Burbank. If you can’t find plums, you can try 1 cup of apricot wedges or pitted cherries
Nectarines and Peaches: If you can’t find one, you can double up on another
Fresh herbs: While I love to use mint and basil leaves, you can choose just one
Heirloom tomatoes: you can use any meaty, vine ripened or juicy variety – beefsteak, cherry or vine ripened. Be sure to cut all versions to create the juicy tomato base
Bread: While I like to use ciabatta or sourdough, a baguette is a good substitute if needed.
Shallots: If you don’t have a shallot you can substitute with 2 garlic cloves.
Tips and tricks for recipe success
- Make sure bread is thoroughly toasted to maintain the best texture – it should be crispy around the edges.
- Use ripe but slightly firm fruit so it’s easy to cut wedges.
- If you have time, salt the cut tomatoes and let them rest for a few minutes. This helps to draw out their liquids before adding to the salad.
What kind of tomatoes should I use?
I recommend using heirloom tomatoes in this Burrata Panzanella recipe. Heirloom tomatoes are grown for flavor rather than shelf life – they have intense flavour, are extra juicy, have a meaty texture and come in beautiful vibrant colours.
If you can’t find heirloom tomatoes, you can use any ripe, juicy variety – great options are beefsteak, vine-ripened, or cherry tomatoes.
What kind of bread is best for panzanella?
The best bread to use is a dense, crusty loaf. My tried and true are a ciabatta or sourdough loaf – they’re sturdy enough to soak up the dressing while keeping their texture. Avoid sandwich breads as they dissolve quickly and make the salad soggy.
What meat goes with panzanella salad?
I recommend pairing this dish with grilled chicken, or adding some shaved prosciutto for a light and tasty meal. A fun pairing would be my Easy Grilled Chili Lime Chicken Thighs which would pair well with the sweet fruit and creamy cheese.
How to store
Panzanella is best enjoyed immediately, I do not recommend storing leftovers as the bread becomes mushy and dissolves in the dressing.
FAQs
Yes, in this recipe you can substitute the burrata for mozzarella.
Yes – just keep the toasted bread and cut fruit ingredients separate until you are ready to serve.
I recommend pairing this dish with grilled chicken, or adding some shaved prosciutto for a light and tasty meal. A fun pairing would be my Easy Grilled Chili Lime Chicken Thighs which would pair well with the sweet fruit and creamy cheese.
The best bread to use is a dense, crusty loaf. My tried and true are a ciabatta or sourdough loaf – they’re sturdy enough to soak up the dressing while keeping their texture. Avoid sandwich breads as they dissolve quickly and make the salad soggy.
More summer salads to love from the blog
- The Best Italian Chopped Summer Pasta Salad Recipe
- Strawberry Summer Salad Recipe with Feta
- Blueberry Basil Summer Green Salad with Goat Cheese
Burrata Panzanella Salad with Tomatoes and Stone Fruit
Ingredients
For the bread –
- 3 cups hand-torn ciabatta or sourdough bread, torn into 1-inch pieces
- 2 tbsp extra-virgin olive oil
- Kosher salt
For the lemon shallot vinaigrette –
- 1/3 cup extra-virgin olive oil
- 1 small shallot, finely chopped
- 1 tsp dijon mustard
- 1 tsp honey or maple syrup
- 1 large lemon, zested and juiced (about 3-4 tbsp lemon juice)
- 3/4 tsp kosher salt
- 1/4 tsp ground pepper
For the salad –
- 1 large ball of burrata cheese
- 2 plums, pitts removed and cut into wedges
- 2 nectarines, pitts removed and cut into wedges
- 2 peaches, pitts removed and cut into wedges
- 2 heirloom or field tomatoes, cut into wedges
- Kosher salt or sea salt
- Handful of fresh basil leaves
- Handful of fresh mint leaves
Instructions
- Preheat the oven to 400F. Add torn bread to a parchment paper lined sheet pan with 2 tbsp olive oil and a few pinches of salt and toss to coat the bread. Bake for about 10-12 minutes or until starting to turn golden or starting to crisp up. Remove from the oven and set aside.
- Make the dressing: In a small bowl whisk together all of the dressing ingredients and set aside.
- Assemble the salad: On a large serving platter or in a large bowl, add the plum wedges, nectarine wedges, peach wedges, heirloom tomato wedges and crispy bread. Drizzle three-quarters of the dressing over everything and gently toss to coat. Let sit for 10 minutes.
- After 10 minutes, use your hands to tear pieces of the burrata cheese and add the pieces to the salad. Drizzle with the remaining dressing, garnish with fresh mint and/or basil leaves and a pinch of salt and pepper.
Notes
- If you can’t find peaches and/or nectarines, substitute with more of the one you can find.
- While heirloom tomatoes are fabulous in this salad, if you cannot get your hands on some, try a field tomato or tomatoes on the vine.
