This panzanella uses toasted ciabatta, ripe heirloom tomatoes, and torn burrata — a combination that works because the bread stays slightly crisp instead of turning to mush. It comes together in 30 minutes with no cooking beyond toasting the bread. If your tomatoes are genuinely good right now, this salad will taste like you put in far more effort than you did.
Before you start
Two things actually matter here. First, your tomatoes need to be at room temperature — cold tomatoes from the fridge taste flat and release less juice, which means the dressing has nothing to work with. Pull them out at least 30 minutes before you start. Second, let the bread cool completely after toasting before you toss it with the tomatoes. Hot bread steams instead of absorbs, and you’ll end up with soggy cubes before the 10-minute rest even begins. Cool bread holds its texture long enough for everyone to get a proper bite.
If something goes sideways
- The bread turned completely soft: It rested too long or the tomatoes were very juicy. Next time, cut the rest to 5 minutes and add the bread to the tomatoes right before serving rather than tossing everything together at once.
- The dressing tastes sharp or harsh: The garlic is raw, so if your clove was large or strong, it can overpower everything. Mince it finely and let it sit in the vinegar for 5 minutes before whisking in the oil — that takes the edge off without cooking it.
- The burrata is watery and makes the salad soupy: Burrata releases liquid when torn. Tear it onto a paper towel first, let it drain for a minute, then add it to the bowl. Skip the garnish drizzle of olive oil — not worth the extra dish when the burrata already adds plenty of richness.
- The salad looks dull and the tomatoes aren’t releasing juice: Add a small pinch of salt directly to the cut tomatoes and let them sit in the bowl for 5 minutes before adding anything else. Salt draws out the juice that makes the whole salad come together.
Leftovers and make-ahead
This salad does not keep well once assembled — the bread absorbs liquid overnight and loses all texture by the next day. If you want to get ahead, toast the bread up to 4 hours in advance and store it uncovered at room temperature. The dressing can be whisked together and refrigerated for up to 3 days. Cut the tomatoes and keep them in the fridge, then bring everything to room temperature before assembling. Once the salad is dressed and rested, plan to serve it within 30 minutes. Leftovers are edible the next day but the bread will be soft — treat them more like a chunky tomato side than a salad.
Heirloom Tomato and Burrata Panzanella
Equipment
- Mixing bowl
- Baking sheet
- Chef's Knife
- Whisk
Ingredients
For the Salad:
- 3 cups heirloom tomatoes cut into wedges
- 1 loaf ciabatta bread cut into 1-inch cubes
- 2 balls burrata cheese torn into pieces
- ¼ cup fresh basil leaves torn
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic minced
- ½ teaspoon Dijon mustard
Instructions
- Preheat your oven to 375°F (190°C). Toss the ciabatta bread cubes with 1 tablespoon of olive oil and spread out on a baking sheet. Toast for 8-10 minutes, until golden and crisp. Let cool.
- In a small bowl, whisk together the remaining olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper to create the dressing.
- In a large mixing bowl, combine the heirloom tomato wedges, toasted bread cubes, and half of the torn basil. Drizzle with the dressing and gently toss to coat. Let sit for 10 minutes to absorb flavors.
- Gently fold in the burrata pieces right before serving. Garnish with remaining basil and a drizzle of olive oil. Serve immediately.
Notes
- For extra depth of flavor, let the dressed bread and tomatoes sit for 20 minutes before adding the burrata.
- You can substitute sourdough for ciabatta if preferred.
- A balsamic reduction drizzle can enhance the sweetness of the tomatoes.
Nutrition
Frequently asked questions
Can I use regular mozzarella instead of burrata?
Yes, fresh mozzarella works fine. It won’t have the creamy interior that burrata does, so the salad will be a little less rich, but the flavor is still good — and it’s easier to find and usually cheaper.
What kind of heirloom tomatoes should I buy?
Use whatever looks best at your store or farmers market — a mix of colors and sizes makes the salad more interesting. The only thing to avoid is tomatoes that feel hard or smell like nothing; those won’t give you the juice the bread needs.
My kids don’t like strong flavors — can I tone down the dressing?
Cut the garlic to half a clove or leave it out entirely. You can also reduce the red wine vinegar to half a tablespoon and add a small pinch of sugar to balance it — the salad will taste milder and slightly sweeter, which most kids prefer.
Can I make this without an oven?
Yes — toast the bread cubes in a dry skillet over medium heat, stirring often, for about 6 to 8 minutes until golden. It takes a little more attention than the oven method but works just as well.
How do I know when the bread is toasted enough?
The cubes should be golden on the outside and feel firm when you press one — not soft in the center. If they’re still a little doughy inside after 10 minutes, give them another 2 minutes; underbaked bread will go completely mushy the moment it hits the dressing.
Can I add anything to make this more filling as a main dish?
A handful of white beans or chickpeas stirred in before serving adds protein without changing the flavor much. Sliced grilled chicken also works well if you want something more substantial for a family dinner.
More recipes to try
- Authentic Roman Carbonara
- Crispy Italian Almond Biscotti
- The Perfect Aperol Spritz
- Rustic Sourdough Focaccia with Rosemary and Sea Salt
