This Burrata Panzanella Platter with Heirloom Tomatoes recipe combines heirloom tomatoes, crusty sourdough, and creamy burrata tossed in a tangy red wine vinaigrette. It’s ready in under 30 minutes and looks beautiful served on a platter. Great for family-style meals or summer parties, with minimal prep and maximum flavor.
Need a showstopper to serve with this? Try our Pappardelle Bolognese Recipe or this Bucatini Cacio e Pepe.
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Panzanella is a traditional Tuscan bread salad that was originally designed to use up stale bread. It usually combines tomatoes, onion, and vinaigrette—but this version leans upscale with heirloom tomatoes and creamy burrata cheese. Served on a platter instead of in a bowl, it feels perfect for entertaining but is casual enough for any weeknight.
If you like this burrata salad recipe, you may also love our Arugula Prosciutto Salad with Burrata or our Burrata Caprese with Heirloom Tomatoes. Prefer fruit instead? Try our Melon Burrata Salad. It's perfect for summer!
Why We Love This Recipe
- Gorgeous Presentation: Served on a platter, it looks restaurant-worthy with no extra effort. Just like this Prosciutto Wrapped Cantaloupe with Burrata!
- Peak Summer Flavor: Uses ripe heirloom tomatoes and fresh basil at their best.
- Minimal Cooking Time: Only the bread needs a quick toast—everything else is toss and serve.
- Flexible and Family-Friendly: Customize the add-ins or keep it simple for picky eaters.
Burrata Panzanella Salad Ingredients
This fresh burrata panzanella comes together with just a few standout ingredients that each add something special.
- Rustic Bread: We like using day-old sourdough because it holds up to the vinaigrette without falling apart. You want hearty, chewy chunks that soak in flavor but still have some bite.
- Heirloom Tomatoes: Their juicy texture and rainbow of colors make this salad feel like a showstopper. We like to mix a few varieties for contrast.
- Cucumber: Adds a cool, crisp contrast to the rich burrata and juicy tomatoes. Removing the seeds keeps things from getting watery.
- Red Onion: Just a touch gives brightness and bite.
- Fresh Basil Leaves: Adds freshness. Tear the leaves right before serving for best aroma.
- Burrata: This is what takes the salad from rustic to restaurant-worthy. When torn over the top, the creamy center oozes into the bread and tomatoes.
- Olives or Capers: Optional, but both add a nice briny touch that balances the richness. We like black olives here, but use what you love.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Diet: Swap sourdough for gluten-free ciabatta or a whole wheat baguette.
- Burrata: Use fresh mozzarella or ricotta if burrata is unavailable or out of budget.
- Cucumber: Skip the cucumber and add bell pepper for a sweeter, crunchier bite.
- Presentation: Serve in a large shallow bowl if you don’t have a platter—it still looks beautiful.
How To Make Burrata Panzanella Salad with Heirloom Tomatoes
STEP ONE: Toast the Croutons
Preheat the oven to 375°F. Tear rustic bread into 1-inch chunks and place them in a large mixing bowl. Drizzle with olive oil and toss with a pinch of kosher salt until evenly coated.
Spread the bread cubes out on a baking sheet in a single layer and toast for 12–15 minutes, until golden and crisp on the edges but still chewy in the center.
STEP TWO: Make the Vinaigrette
Whisk red wine vinegar, olive oil, minced garlic, kosher salt, and cracked black pepper in a large mixing bowl. Taste and adjust seasoning.
STEP THREE: Toss the Salad
Add chopped heirloom tomatoes, cucumber slices, red onion, and torn basil to the vinaigrette bowl. Gently mix. Add croutons last and toss everything just enough to coat.
Let sit for 15–20 minutes at room temperature so the bread can soak in the flavors
STEP FOUR: Assemble the Platter
Transfer salad to a serving platter. Tear burrata and place over the top. Drizzle with olive oil, sprinkle flaky salt, and add extra basil if you like.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO use day-old bread for the best texture.
✔️ DO let burrata sit out to reach room temperature before serving.
❌ DO NOT refrigerate tomatoes. They lose flavor and get mealy.
❌ DO NOT overdress the salad.
Storage
Tomato panzanella salad is best fresh, but will hold up for 1 day in the fridge. The bread will soften more, but the flavors stay great. Leftovers can be eaten cold or brought to room temperature. Don’t freeze this dish. Burrata and tomatoes won’t survive it.
Recipe FAQs
Panzanella and caprese salad both highlight fresh tomatoes, but panzanella includes torn bread, making it heartier and more filling. Caprese focuses on slices of fresh mozzarella, basil, and tomatoes, usually dressed with olive oil or balsamic. Panzanella is more rustic and often includes vinaigrette-soaked bread, while caprese is lighter and simpler.
Yes, burrata pairs beautifully with bread and tomatoes. The creamy center of burrata adds a rich texture that balances well with crusty bread and juicy tomatoes. In salads like panzanella, burrata turns a basic tomato and bread dish into a creamy, luxurious experience.
Burrata is best served at room temperature and styled simply. Try placing it on a platter with colorful heirloom tomatoes, fresh basil, and toasted bread, drizzled with olive oil. It’s an elegant, low-effort dish that feels upscale but comes together in minutes.
Mozzarella is firm throughout, while burrata has a soft, creamy center that spills out when cut. This makes it perfect for dishes that benefit from a luscious texture.
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📖 Recipe
Burrata Panzanella Platter with Heirloom Tomatoes
Equipment
- Rimmed baking sheet
- Large and Medium Mixing Bowl
- Whisk or fork
- Platter for serving
Ingredients
Panzanella Salad
- 5 cups rustic bread cut into 1-inch chunks (about 7–8 oz sourdough)
- 5 medium heirloom tomatoes 1½–2 lbs, cut into wedges or large chunks
- 1 cucumber deseeded and sliced into ¼-inch half-moons
- ⅓ small red onion thinly sliced
- ⅓ cup fresh basil leaves torn
- 1 4 oz ball burrata cheese
- Optional: ¼ cup pitted black olives or capers
Croutons
- 3 tablespoons extra virgin olive oil
- pinch kosher salt
Red Wine Vinaigrette
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 garlic cloves finely grated or minced
- ½ teaspoon kosher salt
- freshly cracked black pepper to taste
Instructions
- Tear bread into 1-inch chunks and place in a bowl. Drizzle with olive oil, toss with kosher salt, then spread on a sheet pan. Bake at 375°F for 12–15 minutes until golden and crisp on the edges.
- In a large bowl, whisk together olive oil, red wine vinegar, garlic, salt, and black pepper. Adjust seasoning to taste.
- In the same bowl, add tomatoes, cucumber, red onion, and basil to the vinaigrette. Add the cooled croutons last and toss everything gently. Let the salad sit at room temperature for 15–20 minutes so the bread can soak up the juices.
- Transfer salad to a large serving platter. Tear the burrata and place across the top, allowing the creamy center to spill into the salad. Drizzle with extra olive oil and garnish with flaky salt or more basil if desired.
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Notes
- Diet: Swap sourdough for gluten-free ciabatta or a whole wheat baguette.
- Burrata: Use fresh mozzarella or ricotta if burrata is unavailable or out of budget.
- Cucumber: Skip the cucumber and add bell pepper for a sweeter, crunchier bite.
Jami Powell says
Such a delicious and elegant platter for entertaining!