Go Back
+ servings

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
Total Time 15 minutes
Servings 4 people
Calories 302 kcal
Author Nicole


  • 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


  1. Preheat oven to 350 degrees.

  2. 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.

  3. 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.

  4. 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 Facts
Burrata Panzanella
Amount Per Serving (1 serving)
Calories 302 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 10g63%
Cholesterol 40mg13%
Sodium 472mg21%
Potassium 244mg7%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 7g8%
Protein 11g22%
Vitamin A 1037IU21%
Vitamin C 39mg47%
Calcium 318mg32%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.