Tomato burrata Panzanella salad could be served as either a side dish or it is filling enough to be an entree.
Every single bite is bursting with flavor!
And with all the different tasty combos, it’s like each bite is new and unique every time.
Two things in particular make this Panzanella salad extra special… The garlic bread brings a little extra something something, and the burrata cheese is extra creamy and delicious!
How to make tomato burrata Panzanella salad
First put a pint of cherry or grape tomatoes on a baking sheet.
Then dice a red bell pepper and a yellow bell pepper into large pieces, similar in size to the tomatoes.
We will make a super simple balsamic vinaigrette that will season the veggies and will also be the dressing for our salad.
I like to make my dressing in a Mason jar and shake until combined, or you could use a bowl and a whisk.
Combine half cup olive oil, quarter cup balsamic vinegar, a tablespoon each of Dijon mustard and honey, and half a tablespoon Italian seasoning.
Season with a little kosher salt and pepper and then either shake or whisk until it’s combined.
Add a few spoonfuls of the balsamic vinaigrette to the baking sheet with the veggies.
Toss until the veggies are evenly coated, season with kosher salt and pepper, and pop into a 425 degree oven for about 30 minutes.
The veggies should have a nice char on some places.
Most of the tomatoes will burst, and the peppers will be perfectly cooked with some blackened edges!
Bake a loaf of garlic bread according to the package directions and let that cool.
Once the veggies and the garlic bread are slightly cooled, we can assemble the salad.
Cut the garlic bread into cubes and add it to a bowl.
Then some chopped romaine lettuce and the cooked tomatoes and peppers join the party.
Then add some of the balsamic vinaigrette and toss until it’s all evenly mixed.
Now all that’s left to do is tear some burrata cheese over top and garnish with fresh basil.
I served tomato burrata Panzanella salad family style, we all dug in and devoured every last bite!
Leftovers for this salad are good as long as you save some of the salad with no dressing with the bread on the side.
Then you can just assemble with the bread and dressing when you’re ready to enjoy the leftovers.
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Tomato Burrata Panzanella Salad
Tomato Burrata Panzanella Salad has balsamic tomatoes and peppers tossed with fresh burrata cheese and cubed bread for a gorgeous salad
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 tablespoon Italian seasoning
- kosher salt, pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 pint cherry or grape tomatoes
- 1 loaf garlic bread
- 2 cups chopped romaine lettuce
- 8 oz burrata or fresh mozzarella cheese
- fresh basil for garnish
Put the olive oil, balsamic vinegar, Dijon mustard, honey, Italian seasoning, kosher salt, and pepper in a Mason jar. Put the lid on the jar and shake until the dressing is evenly combined.
Cut the red and yellow bell pepper into a large diced cut, similar in size to the tomatoes. Put the red and yellow bell pepper pieces and the tomato on a baking sheet and toss with a few spoonfuls of the balsamic vinaigrette, kosher salt, and pepper.
Place the tomatoes and peppers in a 425 degree oven for 25 to 30 minutes.
Bake the garlic bread according to the package directions. Once cooked and cooled cut the bread into cubes.
Once the tomatoes and peppers are cooled put them in a large bowl along with the garlic bread cubes and chopped romaine lettuce. Tear or cut the burrata or fresh mozzarella and toss into the salad with more of the balsamic vinaigrette.
Serve with fresh basil over top.