Panzanella Salad
About This Panzanella Salad
If you’ve got peak-season tomatoes lying around and want the BEST way to honor them, this Panzanella Salad is the answer. Traditionally, panzanella is Tuscan “bread in swamp” — stale bread soaked in the juices of tomatoes, onions, cucumbers, and basil, tossed with olive oil and vinegar. My version skips the cucumbers, adds capers for briny pops of flavor, and finishes with torn burrata for creamy richness. I also used a black currant balsamic vinegar, which brings a gorgeous fruity sweetness. If you have access to a flavored or aged balsamic, absolutely use it — it elevates the whole dish.
Why You’ll Love It
A perfect summer salad for ripe, juicy tomatoes
Bread absorbs the tomato juices + dressing = unreal flavor
Sweet aged balsamic adds depth and richness
Burrata takes it to a luxurious level
Briny capers add balance
No cooking (except toasting the bread)
Extremely customizable — add cucumbers, olives, peaches, roasted peppers, etc.
Great as a side or a full meal with protein
Ingredients You’ll Need
Salad
Day-old artisan bread (sourdough or ciabatta)
Heirloom tomatoes
Red onion
Fresh basil
Burrata
Capers
Dressing
Extra virgin olive oil
Aged or sweet balsamic vinegar
Garlic
Fresh thyme
Salt & black pepper
How to Make It
Toast torn bread cubes in the oven until golden and crisp. Whisk together olive oil, balsamic vinegar, grated garlic, thyme, salt, and pepper. In a large bowl, combine toasted bread, tomatoes, red onion, basil, and capers. Toss with the dressing until everything is well coated. Fold in the burrata gently. Let the salad rest so the bread can absorb all the tomato juices and dressing. Serve at room temperature with extra basil and a drizzle of balsamic.
Tips for Success
Use stale bread — fresh bread turns mushy too fast.
Tear, don’t cube, the bread for better texture.
Use very ripe tomatoes — their juices are the dressing base.
Let it sit 15–25 minutes before serving for maximum flavor.
Don’t skip the capers — they brighten everything.
Add burrata at the end so it stays creamy.
Use a sweet aged or flavored balsamic for the best contrast.
Frequently Asked Questions
Can I make this ahead?
You can prep ingredients separately, but toss everything together only 15–30 minutes before serving.
Can I add cucumbers back in?
Yes — Persian or English cucumbers work great.
Can I use mozzarella instead of burrata?
Yes — fresh mozzarella torn into pieces works well.
What other add-ins work?
Peaches, roasted peppers, olives, grilled corn, avocado, or prosciutto.
Does the bread get soggy?
It softens (that’s the point), but toasting the bread prevents mushiness.
What to Serve With Panzanella
Grilled chicken
Salmon or shrimp
Steak skewers
Burrata + prosciutto boards
More Recipes You’ll Love
Panzanella Salad
Ingredients
- 4 cups of day-old artisan bread (preferably sourdough or ciabatta), cut or torn into 4-inch chunks
- 4 large Heirloom Tomatoes, sliced thickly and then quartered
- 1 medium red onion, thinly sliced
- 1/2 cup fresh basil leaves, torn
- 8 oz burrata cheese, torn into pieces
- 1/2 cup extra virgin olive oil
- 3 tbsp aged sweeter balsamic vinegar, plus extra for garnish
- 3 garlic cloves, grated
- 3 sprigs of thyme, leaves removed
- 1/3 cup capers, drained
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Spread the bread cubes on a baking sheet and drizzle with a little olive oil. Toss to coat evenly.
- Toast in the oven for about 10-15 minutes or until the bread is golden and crispy. Remove and let cool.
- In a small bowl, whisk together the extra virgin olive oil, aged balsamic vinegar, grated garlic, thyme leaves, salt, and pepper until well combined.
- In a large salad bowl, combine the toasted bread cubes, heirloom tomatoes, red onion, basil leaves, and capers.
- Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.
- Gently fold in the torn pieces of burrata cheese.
- Allow the salad to sit for about 15-25 minutes at room temperature before serving. This allows the flavors to meld together.
- Serve the panzanella at room temperature, garnished with a few extra basil leaves and a drizzle of aged balsamic vinegar if you’re into it!
Some Cooking Essentials:
Pyrex Glass Bowls
Microplane Zester
All Clad Measuring Cups
Strainer/Colander
Mandoline
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