This is a panzanella — a bread-and-tomato salad — built around heirloom tomatoes and a whole ball of burrata. It comes together in 30 minutes, uses no special equipment, and feeds four people well. Make it when tomatoes are actually good, because that’s the whole point.
The short version of why this works
Two things matter here. First, toasting the bread before it hits the dressing. Raw torn bread turns to mush fast; toasted bread holds its shape long enough to absorb the vinaigrette without disappearing into it. Second, the 10-minute rest after tossing. That short wait lets the bread soak up the tomato juices and dressing so every bite has flavor all the way through — not just on the surface. Rush either of those steps and you get a soggy, underdressed salad. Get them right and the whole dish pulls together on its own.
Substitutions that actually work
- Burrata: Fresh mozzarella works if burrata isn’t available, but the texture will be firmer and less creamy. Tear it small so it distributes across the bowl.
- Artisan bread: A sturdy sourdough or ciabatta is ideal. Avoid soft sandwich bread — it won’t crisp properly and falls apart when dressed. A baguette that’s a day old is a solid backup.
- Red wine vinegar: White wine vinegar is a clean swap. Balsamic works but adds sweetness and color, so reduce the honey to keep it balanced.
- Red onion: Shallots are milder if raw onion is a concern for kids or sensitive eaters. Slice thin either way.
Troubleshooting
- Bread is still dry after resting: Your tomatoes may not have released much juice. Sprinkle the cut tomatoes with a pinch of salt and let them sit in the bowl for five minutes before adding the bread — this draws out liquid and fixes the problem.
- Salad tastes flat: Taste the vinaigrette before you dress the salad. Heirloom tomatoes vary a lot in acidity; you may need an extra splash of vinegar or a small pinch more salt to make the flavors pop.
- Feeding a crowd and worried about timing: Toast the bread and make the vinaigrette up to two hours ahead. Keep them separate. Combine everything — including the tomatoes and onion — no more than 20 minutes before serving so the bread doesn’t over-soak.
- Burrata leaks everywhere when torn: That’s normal, and the milky liquid is actually good — it mixes into the dressing. Tear it directly over the bowl so nothing is wasted. Skip the garnish plate entirely; just add the basil straight to the salad bowl — not worth the extra dish.
- Onion tastes too sharp: Soak the sliced red onion in cold water for 10 minutes, then drain. It takes the harsh edge off without losing the flavor.
Storage and reheating
This salad does not store well once assembled — the bread keeps absorbing liquid and turns soft within a few hours. If you have leftovers, they’re fine to eat the next day straight from the fridge (the bread will be softer, more like a bread salad than a panzanella), but don’t expect the original texture. Store in an airtight container for up to one day. Do not freeze. There’s no reheating step; this is a cold salad and should be served at room temperature.
Heirloom Tomato and Burrata Panzanella
Equipment
- Baking sheet
- Mixing bowl
- Chef's Knife
Ingredients
For the Salad Base:
- 3 cups heirloom tomatoes variety of colors, cut into wedges
- 2 cups artisan bread torn into bite-sized pieces
- 1 whole burrata cheese approximately 8 oz, torn into pieces
- ¼ cup red onion thinly sliced
For the Vinaigrette:
- ¼ cup extra virgin olive oil high-quality for the best flavor
- 2 tbsp red wine vinegar for tangy balance
- 1 tsp honey to enhance natural sweetness
- 1 clove garlic finely minced
- ½ tsp salt to taste
- ¼ tsp black pepper freshly cracked
For Garnish:
- ¼ cup fresh basil leaves torn
Instructions
- Preheat the oven to 190°C (375°F). Spread the torn artisan bread on a baking sheet and drizzle with a small amount of olive oil. Toast for 8-10 minutes, or until golden and crispy. Remove from oven and let cool.
- Meanwhile, in a large mixing bowl, combine the heirloom tomatoes, red onions, and toasted bread.
- In a small bowl, whisk together the olive oil, red wine vinegar, honey, minced garlic, salt, and black pepper until well combined.
- Drizzle the vinaigrette over the tomato and bread mixture. Toss gently, ensuring everything is evenly coated. Let sit for 10 minutes to allow the bread to absorb the flavors.
- Gently tear the burrata and place it over the salad. Garnish with torn basil leaves.
- Serve immediately for a fresh, vibrant salad or allow it to sit for another 10 minutes to deepen the flavors before serving.
Notes
- For an even richer taste, use a day-old artisan loaf as the bread holds its texture better.
- You can substitute balsamic vinegar for a deeper, more complex flavor.
- If heirloom tomatoes are out of season, opt for a mix of cherry tomatoes for a sweet-tart balance.
Nutrition
Your questions, answered
Can I make this ahead for a dinner party?
Yes, with some planning. Toast the bread and whisk the vinaigrette up to two hours in advance, keeping them separate. Cut the tomatoes and slice the onion ahead too, but don’t combine everything until about 15–20 minutes before guests sit down — that way the bread absorbs just enough without going soggy.
How much bread should I use if I’m doubling the recipe?
Scale the bread at the same ratio as everything else, but watch the dressing. A doubled batch of tomatoes releases more juice, so you may need slightly less vinaigrette than a straight 2x — start with 1.5x the dressing, taste after tossing, and add more if it seems dry.
Where do I find burrata, and is it worth the price?
Most grocery stores with a decent cheese section carry it near the fresh mozzarella — Trader Joe’s, Whole Foods, and many regular supermarkets stock it regularly. It is worth it here because the creamy interior becomes part of the dressing when torn, which fresh mozzarella simply doesn’t do.
What to cook next
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- Rustic Sourdough Focaccia with Rosemary and Sea Salt
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- Gourmet Avocado Toast with Poached Egg and Mediterranean Flair
