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–+ servings
overhead photo of panzanella salad in a large bowl with burrata

Burrata Panzanella Salad with Tomatoes and Stone Fruit

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Course: Appetizer, Salad
Cuisine: italian-inspired
Keyword: burrata, panzanella
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 -6 as a side salad
Author: Jess
A vibrant twist on a classic Italian salad, this Burrata Panzanella combines creamy cheese with juicy tomatoes and sweet stone fruit for a bright summer dish.
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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.
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