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Burrata Panzanella with Strawberries, Heirloom Tomatoes, Basil, and Truffle Burrata
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Burrata Panzanella

If there were ever a salad that represented summer it would be this Burrata Panzanella. We coat toasted cheesy bread croutons, juicy heirloom tomatoes, and strawberries in an easy honey lemon vinaigrette and then nestle creamy truffle burrata on top along with as much fresh basil as your yeart desires. Garnish with freshly cracked black pepper and flaky pieces of maldon sea salt.
Course Salad
Cuisine American
Keyword burrata salad, panzanella, burrata panzanella
Prep Time 15 minutes
Cook Time 0 minutes
0 minutes
Total Time 15 minutes
Servings 4 people
Calories 302kcal
Author Nicole
Cost $25

Equipment

  • Mixing bowl
  • sheet pan

Ingredients

  • 4 cups torn or cubed asiago ciabatta (about 1/2-inch thick)
  • 1/4 cup olive oil, divided
  • 3/4 tsp kosher salt, divided
  • 1/4 tsp garlic powder
  • black pepper
  • 2 tbsp lemon juice
  • 2 tsp dijon mustard
  • 2 tsp honey
  • 1 small garlic clove, grated
  • 1 large heirloom tomato, cut into wedges
  • 1 cup heirloom cherry tomatoes, halved
  • 1 cup strawberries, quartered
  • 8 oz truffle burrata
  • 1/4 cup fresh basil
  • flaked maldon salt and black pepper for garnish

Instructions

  • Preheat oven to 350 degrees.
  • Add bread to a large bowl. Drizzle with 1 tablespoon of the olive oil. Use hands to toss. Drizzle another tablespoon over the bread and toss again. Spread out on a large baking sheet. Sprinkle with 1/2 teaspoon salt, garlic powder and a little bit of freshly cracked black pepper. Bake until golden brown and slightly crisp, about 12 minutes. Remove from the oven and cool.
  • Make the dressing. Whisk lemon juice, dijon, honey, garlic, and remaining 1/4 teaspoon salt to a small bowl. Slowly whisk in remaining two tablespoons olive oil. Season with salt and pepper.
  • Add the toasted bread, tomatoes, and strawberries to a large bowl. Toss to combine, be gentle so you don't destroy the larger heirlmoom tomatoes. Drizzle with vinaigrette. Toss to evenly coat the bread, tomatoes, and strawberries. Season to taste with salt and pepper. Arrange salad artfully on a large platter. Scatter basil around. Tear burrata into pieces and scatter around the salad. Sprinkle with maldon sea salt and black pepper.

Nutrition

Serving: 1serving | Calories: 302kcal | Carbohydrates: 10g | Protein: 11g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 472mg | Potassium: 244mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1037IU | Vitamin C: 39mg | Calcium: 318mg | Iron: 1mg