Indulge in the quintessential taste of summer with a vibrant Summer Tomato and Burrata Panzanella Salad. This delightful dish is the perfect vehicle to celebrate the peak season of juicy, sun-ripened garden tomatoes. Combining the freshness of seasonal produce with the luxurious creaminess of burrata cheese and the satisfying crunch of garlicky toasted bread cubes, this salad promises an explosion of flavors and textures in every bite. It’s an effortlessly elegant meal that truly captures the essence of warm weather dining.
Today, we’re drawing inspiration from Susan Pridmore’s acclaimed cookbook, Simply Vegetarian Cookbook: Fuss-Free Recipes Everyone Will Love. If this incredible Panzanella recipe is any indication, her collection of easy vegetarian recipes will indeed be cherished by all who try them. Her approach to fresh, approachable vegetarian cooking shines through in every aspect of this dish, making it a must-try for both seasoned cooks and culinary novices alike.
Why You Will Love This Summer Panzanella Salad
This isn’t just any salad; it’s a celebration of summer, expertly crafted to deliver maximum flavor with minimal fuss. Here’s why this Summer Tomato and Burrata Panzanella Salad will quickly become a favorite in your kitchen:
- Inspired by a Trusted Source: This exceptional recipe comes from my dear friend, Susan Pridmore, the talented blogger behind The Wimpy Vegetarian. Her expertise in crafting delicious, accessible vegetarian meals is evident in every detail of this salad.
- A Tomato Lover’s Dream: For anyone who eagerly awaits the season of ripe, juicy summer tomatoes, this panzanella is a revelation. The classic combination of tomatoes, fragrant basil, and fresh cheese is elevated to new heights.
- Luxurious Burrata Indulgence: While traditional panzanella often features mozzarella, the inclusion of creamy burrata cheese takes this salad from delightful to utterly divine. Its rich, milky interior adds a sophisticated texture and unparalleled flavor.
- Protein-Packed & Satisfying: Beyond the luscious burrata, chickpeas (also known as garbanzo beans) are incorporated to provide a hearty boost of plant-based protein. This thoughtful addition transforms the salad into a perfectly balanced and satisfying meal, ideal for a light lunch or a fulfilling dinner.
- Effortlessly Elegant: Despite its gourmet appeal, this salad is surprisingly simple to prepare. The minimal cooking involved (just toasting the bread) means you can spend less time in the kitchen and more time enjoying the beautiful summer weather.
- Visually Stunning: With a medley of colorful heirloom tomatoes, vibrant green basil, and creamy white burrata, this salad is as pleasing to the eye as it is to the palate, making it a fantastic centerpiece for any summer gathering.
Expert Tips for Crafting the Perfect Panzanella
While this simple, rustic Italian bread salad is forgiving, a few expert tricks can elevate it from good to truly extraordinary. Pay attention to these details, and you’ll be rewarded with a Panzanella that sings with flavor and texture:
- Choose the Right Bread: The foundation of any great panzanella is sturdy, crusty bread. Avoid soft sandwich breads, as they will quickly turn to mush when combined with the vinaigrette and juicy tomatoes. Ciabatta is an excellent choice for its airy texture and robust crust, but sourdough, a rustic country loaf, or even a day-old baguette also work wonderfully. The key is bread with good structure that can absorb the dressing without disintegrating.
- Perfect Your Bread Preparation: Classically, panzanella uses stale bread. If you don’t have time to let your bread cubes air-dry, toasting them in the oven, as suggested in Susan’s recipe, is a brilliant shortcut. This method not only crisps the bread beautifully but also allows you to infuse incredible flavor by tossing the cubes with a generous drizzle of olive oil and minced garlic before baking. This creates savory croutons that are far superior to plain stale bread.
- Embrace Peak Season Tomatoes: The quality of your tomatoes is paramount. Seek out the juiciest, ripest homegrown or heirloom tomatoes you can find. Farmers’ markets are your best friend here. A mix of varieties and colors—from deep reds and vibrant yellows to striped greens—will not only enhance the visual appeal but also add layers of complex, sweet-tart flavor to your salad.
- Select Your Onion Wisely: The type of onion can significantly impact the salad’s overall flavor profile. A sweet yellow onion offers a milder, more pleasant bite compared to a sharp white onion. Red onions are also a beautiful addition, both for their color and flavor. If using red onion, a fantastic trick is to thinly slice them and then soak them in cold water for about 10-15 minutes. This simple step helps to temper their pungency, leaving them with a crisp texture and milder, sweeter taste.
- Consider Delicious Additions: Panzanella is incredibly versatile. Feel free to experiment with other complementary ingredients to suit your taste or what’s fresh in your garden. Bell peppers (especially red or yellow for sweetness), crisp cucumbers, briny capers, Kalamata olives, fresh corn kernels, or even a handful of peppery arugula can add wonderful dimensions of flavor and texture.
- Master the Basil Chiffonade: To thinly slice basil, a technique called chiffonade is ideal. Stack several basil leaves, roll them tightly like a cigar, and then use a very sharp knife to cut thin slices perpendicular to the roll. This method creates elegant ribbons of basil that release their aromatic oils beautifully, distributing their fresh flavor evenly throughout the salad and adding a professional touch to your presentation.
- Allow Flavors to Meld: Patience is a virtue with panzanella. It’s crucial to let the salad sit for at least 2 hours before serving. This resting period allows the flavors to truly meld and deepen, as the dressing and tomato juices have ample time to soak into the toasted bread. The bread softens slightly but retains its structure, transforming into tender, flavor-infused morsels that are the hallmark of a perfect panzanella. Resist the urge to serve it immediately!
- Season Generously and Taste: Don’t be shy with seasoning. Tomatoes love salt, which helps to bring out their natural sweetness. Taste the salad before serving and adjust the salt, pepper, and even a splash more vinegar or olive oil as needed.
- Serve at Room Temperature: This salad is best enjoyed at room temperature, allowing the full spectrum of flavors to shine. Avoid serving it chilled, as the cold can dull the vibrant notes of the tomatoes and basil.
Frequently Asked Questions About Panzanella and Burrata
Panzanella is a traditional Tuscan bread and tomato salad, deeply rooted in Italian culinary history as a resourceful way to use up stale bread. Also known as “panmolle” (meaning “softened bread”), the bread is typically soaked in water or a simple vinaigrette of red wine vinegar and olive oil, then tossed with fresh, ripe tomatoes. Traditional versions often include onions and basil. Our modern rendition enhances this classic by incorporating protein-rich chickpeas (garbanzo beans) and the luxurious creaminess of burrata cheese, offering a delightful twist on a timeless favorite. It’s a testament to the Italian philosophy of simple ingredients yielding extraordinary flavors.
Burrata is a decadent “cousin” of fresh mozzarella cheese, originating from the Puglia region of Italy. Its name, derived from the Italian word “burro” meaning butter, hints at its incredibly rich and creamy texture. The outer shell of burrata is made from solid mozzarella, but its true magic lies within: a luscious filling of cream and shredded, stringy mozzarella curd, known as “stracciatella.” When you cut into a ball of burrata, the creamy interior spills out, creating a wonderfully indulgent experience. It’s often found in the refrigerated specialty cheese case of grocery stores, typically alongside fresh mozzarella. Burrata offers a more luxurious mouthfeel and richer flavor than plain mozzarella, making it a perfect complement to the bright acidity of summer tomatoes.
You May Also Like These Fresh Salad Recipes
- Middle Eastern Tomato Salad from Kalyn’s Kitchen
- Tomato Basil Pasta Salad
- Salade de Tomates et Fromage
- More of the Best Salad Recipes
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Summer Tomato and Burrata Panzanella Salad
15 minutes
15 minutes
30 minutes
2-3 servings
A beautiful panzanella salad with chickpeas and creamy burrata cheese, perfect for a fresh summer meal.
Rating: 5 out of 5 stars based on 16 reviews
Ingredients
- 2 tablespoons balsamic vinegar
- 1 ¼ teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper, plus ⅛ teaspoon
- 6 tablespoons olive oil, divided
- 4 cups chopped tomatoes (preferably heirloom or ripe garden tomatoes)
- 1 (15-ounce) can chickpeas, drained and rinsed
- ½ sweet onion, thinly sliced
- 2 tablespoons thinly sliced fresh basil (chiffonade technique recommended)
- 3 (1-inch-thick) slices crusty bread, such as ciabatta or sourdough
- 1 teaspoon garlic paste or minced fresh garlic
- 2 balls burrata mozzarella cheese, gently torn into 4-6 pieces
Instructions
- Preheat Oven & Prepare Sheet: Preheat your oven to 400ºF (200ºC). Line a rimmed baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Salad Base: In a large mixing bowl, whisk together the balsamic vinegar, 1 teaspoon of kosher salt, ½ teaspoon of freshly ground black pepper, and 3 tablespoons of olive oil to create your vinaigrette. Add the chopped tomatoes, drained and rinsed chickpeas, thinly sliced sweet onion, and the chiffonaded fresh basil. Gently toss all the ingredients until they are evenly coated with the dressing. Set this mixture aside to allow the flavors to begin melding.
- Prepare & Season Bread: Tear or cut the crusty bread into large, rustic pieces, approximately 2 inches across. In a separate large bowl, combine the remaining 3 tablespoons of olive oil with the garlic paste or minced garlic, stirring well. Add the torn bread pieces to the bowl and toss them thoroughly to ensure each piece is coated with the garlicky olive oil. Arrange the seasoned bread in a single layer on the prepared baking sheet.
- Bake Croutons: Season the bread pieces with the remaining ¼ teaspoon of kosher salt and the remaining ⅛ teaspoon of black pepper. Bake in the preheated oven for 10 minutes. Then, carefully turn the bread pieces over and bake for an additional 5 minutes, or until they are golden brown and perfectly crisp.
- Assemble & Serve: To serve, artfully arrange the torn pieces of creamy burrata cheese on a large serving plate or in a shallow bowl. Add the warm, toasted bread cubes to the tomato and chickpea salad mixture, tossing gently to combine. Pour the entire salad, including any residual dressing and juices, over and around the burrata cheese. For best results, let the salad sit for at least 30 minutes (or up to 2 hours) before serving to allow the bread to soak up the delicious juices and for the flavors to fully develop.
Notes
Recipe courtesy of Susan Pridmore, author of “Simply Vegetarian Cookbook”.
This salad is best made in the summer or whenever you can find the absolute tastiest, freshest, and ripest tomatoes available. The quality of your tomatoes truly makes this dish sing!
Nutrition Information:
Yield:
3
Serving Size:
1
Amount Per Serving:
Calories: 620
Total Fat: 39g
Saturated Fat: 9g
Trans Fat: 0g
Unsaturated Fat: 28g
Cholesterol: 24mg
Sodium: 1636mg
Carbohydrates: 52g
Fiber: 11g
Sugar: 16g
Protein: 19g
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