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Panzanella salad with burrata in a bowl.
5 from 1 vote

Panzanella Salad with Burrata

This delicious panzanella salad is made with delicious crusty sourdough chunks of bread, soaked in fresh crusted tomatoes, garlic, and basil. Then, the panzanella is topped with gorgeous burrata. It is an absolutely delicious salad.
Prep 25 minutes
Cook 25 minutes
Total 50 minutes
Fat 56
Carbs 44
Protein 16
Yield 6


  • 1 large sourdough loaf
  • 1 large sandwich or heirloom tomato
  • 4 cloves garlic
  • 1.25 cups olive oil
  • 2 teaspoons salt
  • ½ cup fresh basil leaves
  • 1 pint cherry tomatoes halved
  • 8 oz. burrata cheese
  • 1 tablespoon flakey salt


  • Preheat your oven to 350℉.
  • Cut the loaf of bread into 1 inch by ½-inch pieces (just a little bigger than bite sized). Place them on a sheet pan and toast in the oven for 15-20 minutes. Set aside when they are done baking.
    Cubes of bread on a baking sheet.
  • In a large bowl, grate the large tomato to make part of the sauce (about 1 cup of tomato juice).
    Prepare the grated tomato sauce in a mixing bowl.
  • Next, grate the garlic cloves into the tomato sauce and add the olive oil.
  • Chiffonade (thinly slice) the basil and add it into the sauce.
    Dressing in a bowl.
  • Pour the dried bread into the sauce and mix it until every piece is completely coated with the sauce. Set aside and allow to soak for 20 minutes.
    Bread soaking in a dressing.
  • When you are ready to serve, plate the salad and break the burrata open on top of the salad. Sprinkle the flakey salt over the top. Serve immediately.
    Panzanella salad with burrata in a bowl.

Tips & Notes

  • Be sure to use 2 4-oz. burrata balls rather than 4 2-oz. balls. They will have more of the creamy cheese inside.
  • Any crusty bread will work in this recipe.
  • If you are using day old bread, decrease baking time to 5-10 minutes.

Nutrition Facts

Calories: 719kcal | Carbohydrates: 44g | Protein: 16g | Fat: 56g | Fiber: 3g | Sugar: 6g