Burrata Panzanella Salad with Fresh Tomatoes

Burrata panzanella is a summer take on the classic Italian bread salad, made with ripe tomatoes, toasted sourdough, fresh basil, and a whole ball of creamy burrata plopped right in the middle. Traditional panzanella uses stale bread to soak up all that tomato juice, but we skip the waiting game and toast fresh sourdough instead, so you get the same sturdy, dressing-soaked bite without planning three days ahead. The tomatoes get salted and drained before they ever touch the dressing, which keeps this from turning into a watery mess by the time you serve it.

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We love this with grilled steak or chicken, but it is just as good on its own with a crisp glass of white wine on a warm evening. We’ve been known to eat it standing up at the counter before it even makes it to the table, torn burrata and all. With juicy in-season tomatoes and creamy burrata, it’s one of our favorite ways to enjoy summer produce.

Key Ingredients and Substitutions

This burrata panzanella is made with a handful of fresh ingredients, so quality makes a difference. Here’s what to know before you get started.

The complete ingredient list and measurements are listed in the printable recipe below.

• Tomatoes: Ripe, in-season tomatoes are the star of this salad. A mix of varieties adds the best flavor and texture. Before assembling the salad, toss the tomatoes with kosher salt and let them rest in a colander for about 15 minutes. This draws out excess moisture, concentrates their flavor, and creates tomato juices that blend with the dressing.
• Sourdough Bread: Traditional panzanella was made with stale bread, but toasting fresh sourdough gives you the same sturdy texture without waiting for a loaf to dry out. As the bread rests with the dressing and tomatoes, it softens just enough to absorb all the flavor while still holding its shape.
• Burrata: Burrata has a delicate mozzarella shell with a rich, creamy center that makes this version of panzanella extra satisfying. Tear it into large pieces and add it just before serving so it stays creamy and doesn’t get mixed into the dressing.

How to Make Burrata Panzanella Salad

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: Don’t skip the 20-minute resting time. It gives the toasted sourdough a chance to absorb the dressing and tomato juices, creating the signature texture of panzanella. The bread becomes tender and flavorful without turning soggy.

Toast the Bread. Cut the sourdough into 1-inch cubes and toss with olive oil, kosher salt, and black pepper. Bake until the bread is golden brown with crisp edges. It should be sturdy enough to absorb the dressing without becoming hard or overly dry.

Salt the Tomatoes. Cut the tomatoes into bite-sized pieces, season generously with kosher salt, and let them drain in a colander set over a bowl. This simple step concentrates the tomato flavor and creates flavorful juices that blend with the dressing.

Make the Dressing. Whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, and grated garlic until smooth. Season with kosher salt and black pepper to taste.

Toss and Rest. Combine the toasted bread and drained tomatoes in a large bowl, then pour the dressing over the top. Toss until everything is evenly coated and let the salad rest for about 20 minutes. This gives the bread time to absorb the dressing and tomato juices while still keeping some texture.

Finish with Burrata. Gently fold in the basil and arugula, then transfer the salad to a serving platter. Top with torn burrata, drizzle with olive oil, and finish with a sprinkle of kosher salt and freshly ground black pepper. Serve immediately.

What to Serve with Burrata Panzanella

We love serving burrata panzanella as a side for something fresh off the grill. It’s one of our favorite sides for grilled chicken or a perfectly cooked steak. The juicy tomatoes, fresh basil, and creamy burrata are great with smoky grilled flavors. It’s also good as a light lunch or dinner. We like to serve it topped with grilled shrimp or sliced steak to make it a complete meal. Add a crisp glass of white wine, and you’ve got an easy summer dinner.

Recipe Tips and Notes

• Measure the olive oil first. Use the same measuring spoon for the honey without washing it. The thin coating of olive oil helps the honey slide right out, so you won’t leave half of it behind.
• Let the bread cool slightly before tossing it with the dressing. Hot bread absorbs the dressing too quickly, which can make it softer than intended.
• Serve at room temperature. The flavors are more pronounced than when the salad is served straight from the refrigerator.
• Wait to dress the arugula until the end. Folding it in just before serving helps it stay fresh and prevents it from wilting.