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Burrata panzanella salad is the best kind of salad! This rustic salad is one made solely of creamy burrata, toasted pieces of Italian bread, bright tomatoes, and slathered in tangy, sweet balsamic.

Burrata Panzanella Salad Recipe

Burrata panzanella salad is the best kind of salad! This rustic salad is one made solely of creamy burrata, toasted pieces of Italian bread, bright tomatoes, and slathered in tangy, sweet balsamic.
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Prep Time: 10 minutes
Cook Time: 8 minutes
Keyword: burrata panzanella salad, panzanella salad with burrata
Servings: 4 servings
Calories: 656kcal
Author: Jenna Fletcher

Ingredients

  • 1 loaf of bakery Italian bread cut into cubes
  • 1/4 cup of olive oil
  • 1 pint of cherry tomatoes washed and cut in half
  • 8 ounces of burrata cheese
  • 1/4 cup of loosely packed fresh basil leaves

For the balsamic reduction

  • 1/2 cup of balsamic vinegar
  • 1 tablespoon of honey

Instructions

  • Preheat the oven to 350.
  • While the oven preheats, cut the bread into roughly 1 to 2 inch cubes.
  • Toss the bread with olive oil.
  • Spread the coated bread cubes out on a cookie sheet lined with aluminum foil and sprayed with nonstick spray.
  • Toast the bread for 5 to 8 minutes.
  • While the bread toasts, cut the tomatoes in half.
  • Then, whisk the honey and balsamic vinegar together in small saucepan over low to medium low heat.
  • Simmer the balsamic mixture until it reduces by a third and remove it from the heat.
  • Toss the toasted bread, cut tomatoes, and basil leaves together on a serving platter.
  • Add the burrata to the platter.
  • Drizzle with the balsamic glaze.
  • Serve and enjoy!

Notes

see post for notes

Nutrition

Serving: 1g | Calories: 656kcal | Carbohydrates: 71g | Protein: 24g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 18g | Cholesterol: 45mg | Sodium: 992mg | Fiber: 5g | Sugar: 15g
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