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Burrata Panzanella Salad ❤️ This salad is by FAR my favorite! I mean, a bread based salad? What’s not to love! Especially with the crispy prosciutto and creamy burrata.
If you loved this recipe, check out my Burrata Crostini!
Why You’ll Love Burrata Panzanella
I love the classic Panzanella salad but of course I had to add the Nadia twist and it is EPIC! The crispy prosciutto adds texture and the burrata brings in some creaminess. This salad has the perfect balance in flavors, it is tangy, and has some sweetness from the tomatoes. It is perfect summer salad and perfect for hosting!
How To Prepare Burrata Panzanella
🧂 First, add the tomatoes to a strainer, add plenty of kosher salt and let sit over a bowl for 20 minutes.
🍞 Secondly, drizzle the bread with a bit of olive oil, add the Parmigiano, lemon zest and a bit of salt on top. Then, place it in a baking sheet, leaving some space on the edges of it.
🥓 Place the prosciutto on the edges of the baking sheet and bake at 400F for 15-16 minutes.
🍯 Set tomatoes aside. Using the tomato water as the base, add in the shallots, oregano, chives, red wine vinegar, honey and lemon to the bowl. Then, whisk in the olive oil, adding more to taste. Do not add salt here since the tomato water will be salty enough.
🍅 Add in the tomatoes, bread and basil to the vinaigrette and mix.
🧀 Then, add the burrata on top and drizzle olive oil.
🌿 Lastly, add black pepper, the crispy prosciutto and more basil.
Substitutions and Variations
- Herbs are always quite easy to swap for your favorites or which ever ones you have on hand.
- You can use bacon or pancetta instead of prosciutto.
- You can use fresh mozzarella instead of burrata.
- I used ciabatta but you can use your bread of choice.
Chef’s Tip
Don’t skip using the tomato water as the base for the dressing.
Similar Recipes
Common Questions
I use Di Stefano and BelGioioso.
You can use fresh mozzarella instead of burrata.
You can use bacon or pancetta instead of prosciutto.
Burrata Panzanella
Ingredients
- 2 pints cherry tomatoes, halved
- 10 oz ciabatta, or about 4 cups, torn with your hands
- 1/4 cup parmigiano reggiano, grated
- 1 lemon, zest and juice.
- 5 slices of prosciutto, cut in half and sort of folded up
- 1/2 shallot, minced
- 2 tbsp red wine vinegar
- 2 tbsp chives
- 2 tbsp fresh oregano , or 1 tsp dried
- 1 tsp honey
- 1/3 cup olive oil , and more to drizzle the bread and over the burrata
- 8 basil leaves, torn up
- 1 burrata ball, Di Stefano is king
- Black pepper, to taste
- Kosher salt, to taste
Instructions
- First, add the tomatoes to a strainer, add plenty of kosher salt and let sit over a bowl for 20 minutes.
- Secondly, drizzle the bread with a bit of olive oil, add the Parmigiano, lemon zest and a bit of salt on top. Then, place it in a baking sheet, leaving some space on the edges of it.
- Place the prosciutto on the edges of the baking sheet and bake at 400F for 15-16 minutes.
- Set tomatoes aside. Using the tomato water as the base, add in the shallots, oregano, chives, red wine vinegar, honey and lemon to the bowl. Then, whisk in the olive oil, adding more to taste. Do not add salt here since the tomato water will be salty enough.
- Add in the tomatoes, bread and basil to the vinaigrette and mix.
- Then, add the burrata on top and drizzle olive oil.
- Lastly, add black pepper, the crispy prosciutto and more basil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
