This salad is a classic in Tuscany, and the perfect no-cook meal to make with summer’s bounty of beautiful ripe tomatoes, garden cucumbers, and fragrant basil. The bread soaks up the juices from the tomatoes, cucumbers and extra virgin olive oil. A traditional panzanella doesn’t incorporate burrata, but it sure is a tasty addition! Here I’ve served the salad over a bed of fresh arugula to add even more nutrients.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Panzanella Salad with Burrata
Panzanella is a delicious and satisfying dish that is perfect for a quick, no-cook dinner. Make this in the summer with the freshest tomatoes, cucumbers, bell peppers and basil you can find, and use a high-quality extra virgin olive oil.
Ingredients
Instructions
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Cut the tomatoes, cucumber (seeded and either fully or partially skinned) and day-old crusty bread into large bite-sized chunks. They should be cut to about the same size.
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Chop the onion and bell pepper into small-medium pieces.
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In a large bowl, mix everything together except the burrata. Cover the bowl and let everything marinate at room temperature for at least 30 minutes.
Tip: You could let this marinate for several hours, but if you do, wait to add the fresh basil in until about 30 min - 1 hour prior to serving to preserve it's bright green color.
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Taste and adjust salt and pepper if needed.
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Serve the panzanella at room temperature, and top with burrata to make it even more delicious!
Plate by itself, or serve over a bed of arugula or other greens. Add cooked shrimp or chicken or cannellini beans for more protein.
Nutrition Facts
Servings: 4 ServingCalories:440kcalTotal Fat:17gSaturated Fat: 2.5gTrans Fat: 0gCholesterol:0mgSodium:590mgPotassium:650mgTotal Carbohydrate:64gDietary Fiber: 5gSugars: 11gProtein:13gCalcium: 90mgIron: 4.7mg
Note
Nutritional information is for the base salad only, excluding the burrata and arugula.