Fresh and Easy Burrata Panzanella Salad

Name: Fresh and Easy Burrata Panzanella Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1/2 cup Burrata Cheese (about 100 g or 4 oz); 1 1/2 cups Stale or Toasted Bread (about 100g or 4 oz, cubed); 1 cup Cherry Tomatoes, halved; 1/4 cup Cucumber, diced; 1/2 Red Onion, thinly sliced; 1 Bell Pepper, medium, diced; a handful Arugula; 2-3 slices Prosciutto (torn into pieces, optional); 2 teaspoons Olive Oil; 1 tablespoon Balsamic Vinegar; 1/2 teaspoon Dijon Mustard; 1/2 teaspoon Honey or Maple Syrup; To taste Salt and Pepper; Optional: 1/2 teaspoon of garlic paste or garlic powder

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If you're craving something fresh, vibrant, and utterly delicious, this Burrata Panzanella Salad is just the thing. Imagine juicy cherry tomatoes, crunchy cucumber, and toasted bread cubes tossed with creamy burrata cheese, all brought to life with a tangy balsamic vinaigrette.

The dish is as beautiful as it is satisfying.

Plus, it's a great way to use up leftover Italian bread—turning something simple into something extraordinary.

For more Italian flavor, check out this cherry tomato caprese salad or my broccoli soup with parmesan!

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Why You Will Love This Recipe
Ingredients
Instructions
Variations
Equipment
Storage
Top Tip
FAQ
Related

Why You Will Love This Recipe

Here’s why we love this Burrata Panzanella Salad:

Simple to make: It doesn’t take long, and you don’t need any fancy tools.
Great use of leftover bread: It’s perfect for using up that day-old bread.
Full of flavor: The mix of creamy burrata, salty prosciutto, and fresh veggies is just delicious.
Perfect for summer: It’s light and refreshing and makes the most of fresh, seasonal ingredients.
Versatile: You can enjoy it as a side dish or a light main meal.
Crowd-pleaser: It’s always a hit at picnics, barbecues, or family dinners.

Ingredients

The ingredients in this salad are simple but so good.

Burrata Cheese is the star of this salad. It has a creamy texture and mild flavor that pairs beautifully with the fresh ingredients. If you can’t find burrata, fresh mozzarella is a great substitute, though it’s a bit firmer.

Burrata is rich in protein and calcium, making it both a delicious and nutritious choice, though it’s higher in fat, so enjoy it in moderation.

Stale or Toasted Bread adds a crunchy texture that soaks up the dressing, making each bite flavorful. Using day-old bread like ciabatta or sourdough works best, but you can toast fresh bread if needed.

Cherry Tomatoes and Cucumber add a cool, refreshing crunch that balances out the richness of the cheese and prosciutto. It’s low in calories, making it perfect for a light summer salad.

Red Onion gives the salad a little sharpness and color. If raw onion is too strong for you, try soaking the slices in cold water for a few minutes to mellow the flavor.

Bell Pepper adds a sweet, crunchy element that complements the other ingredients.

The arugula adds a lovely peppery flavor and extra freshness to the salad. If you prefer a milder taste, you can mix in some baby spinach or reduce the amount of arugula.

Prosciutto adds a salty, savory note that pairs well with the creamy burrata and fresh veggies. If you’re looking for a substitute, thinly sliced smoked turkey or even bacon can work in a pinch. Prosciutto is high in protein but also sodium, so use it as a flavorful accent.

Olive Oil in the dressing brings everything together with its rich, smooth flavor.

Balsamic Vinegar adds a tangy sweetness to the dressing that complements the tomatoes and burrata perfectly.

Dijon Mustard brings a bit of spice and helps emulsify the dressing.

Honey or maple syrup in the dressing balances out the acidity of the vinegar with a touch of sweetness.

See the recipe card for quantities.

Instructions

Now that you’ve got all your ingredients ready, it’s time to put everything together. Don’t worry—this recipe is simple and fun to make. Follow these easy steps, and you’ll have a fresh, delicious burrata salad on the table in no time. Let’s get started!

Prepare the Bread: Start by toasting your bread cubes lightly in the oven at 350°F (175°C) for about 10-15 minutes or until golden and crispy. Mix the Vegetables: In a large bowl, combine the cherry tomatoes, cucumber, red onion, and bell pepper. Toss in the torn fresh basil leaves and arugula if you're using it.

mixing dressing ingredients in a small bowl.

Make the Vinaigrette: In a small bowl or jar, whisk together the olive oil, aged balsamic vinegar, Dijon mustard, honey, and a pinch of salt and pepper. If you like a touch of garlic, add a small amount of roasted garlic paste or a pinch of garlic powder.

Assemble the Salad: Add the toasted bread cubes to the vegetable mixture. Drizzle the vinaigrette over the salad and toss everything together. Let the salad sit for about 5-10 minutes so the bread cubes can absorb all the delicious flavors.

Add Burrata and Prosciutto: Tear the burrata cheese into smaller pieces and scatter it over the salad. Then, add the torn prosciutto slices, if you are using it.

This Panzanella Salad is perfect as a light lunch or as a side dish with grilled meats or seafood. Pair it with a crisp white wine or a refreshing iced tea for a complete summer meal.

Hint: Make sure to toast your bread cubes until they’re golden and crispy. This helps them soak up the dressing without getting too soggy, giving you the perfect crunch in every bite.

Variations

If you’re looking to mix things up, there are a few fun variations you can try!

First, you can turn it into a Mediterranean dish by adding ingredients like olives, sun-dried tomatoes, and crumbled feta cheese. Swap the prosciutto for some grilled chicken or shrimp, and use lemon juice instead of balsamic vinegar. This version has a bright, zesty flavor that’s perfect for a summer lunch.

Another variation is a Grilled Vegetable Panzanella. Toss some zucchini, eggplant, and bell peppers on the grill until they’re lightly charred, then mix them into the salad.

Finally, for a Fall-inspired Panzanella, try roasting butternut squash or sweet potatoes and adding them to the mix. Swap the fresh tomatoes for sun-dried ones, and add some toasted pecans or walnuts for a crunchy texture.

Equipment

You don’t need much fancy equipment to make this salad. Just grab a good cutting board and a sharp knife to chop all the veggies. A large bowl is perfect for tossing everything together, and a small bowl or jar works great for mixing the dressing.

If you’re toasting the bread, a baking sheet and your oven will do the trick. Simple tools, but they make all the difference in getting everything just right!

Storage

If you have leftovers, you can store the salad in an airtight container in the fridge. It will stay fresh for up to 2 days, but keep in mind that the bread might get a bit soggy over time. If you know you'll have leftovers, it's a good idea to keep the bread separate and add it just before serving.

Top Tip

Make sure to toast your bread cubes until they’re golden and crispy. This helps them soak up the dressing without getting too soggy, giving you the perfect crunch in every bite.

FAQ

What to serve with Panzanella salad?

Grilled chicken or shrimp adds protein and pairs well with the fresh flavors of the salad. Garlic bread complements the dish and is perfect for soaking up any extra dressing. A crisp white wine, like Sauvignon Blanc, enhances the light and vibrant flavors of the Panzanella Salad.

What can I use instead of burrata cheese?

Fresh mozzarella is a great substitute if you can’t find burrata. It’s still creamy, though a bit firmer than burrata.

Can I add more protein to this salad?

Definitely! Grilled chicken, shrimp, or even some canned chickpeas are great options if you want to boost the protein content of your salad.

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