Burrata Panzanella Platter with Heirloom Tomatoes
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.
Servings: 6
Calories: 382kcal
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.
Video
Notes
Tips If making ahead, keep the dressing separate and add just before serving to maintain freshness.
Storage Tomato panzanella is best fresh but will hold up for 1 day in the fridge. The bread will soften more, but the flavors stay great.
Freeze This dish is not freezer-friendly.
Reheat: Leftovers can be eaten cold or brought to room temp. Reheating is not required.
Substitutions
- 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.
Nutrition
Calories: 382kcal | Carbohydrates: 18g | Protein: 3g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 288mg | Potassium: 383mg | Fiber: 3g | Sugar: 11g | Vitamin A: 962IU | Vitamin C: 17mg | Calcium: 25mg | Iron: 1mg
