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Summer Panzanella Salad with Burrata

Hearty chunks of crisp buttery bread tossed with fresh juicy garden tomatoes, baby crispy green leaf lettuce, tangy red onion, sweet basil and a garlicky balsamic vinaigrette topped with burrata. This salad is pure summer bliss in a bowl. Once those summer tomatoes start ripening in your garden (or on your patio, or at the farmer’s market), save this salad a spot at your table. You’ll be {very} happy you did. 
Course Salad
Cuisine Italian
Keyword Panzanella Salad
Total Time 50 minutes
Servings 4


  • 1 baguette or a 10-12 ounce loaf of bread sliced or torn into ~1 inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher salt plus an extra pinch
  • 1/8 teaspoon ground black pepper
  • 1 pint cherry or grape tomatoes washed and halved
  • 1/2 small red onion trimmed and thinly sliced
  • 1/2 container (2 ounces) Little Leaf Farms Baby Crispy Green Leaf
  • 8 ounces burrata (cream filled mozzarella) we buy a container that has 4 2-ounce balls of burrata
  • 1/2 cup basil leaves slivered or torn

For the dressing

  • 1/4 cup extra virgin olive oil use your best evoo
  • 1/4 cup balsamic vinegar (or white balsamic)
  • 2 cloves garlic minced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper


  • Preheat oven (or toaster oven) to 300 degrees F. Slice bread into 1 inch cubes. Toss bread cubes with extra virgin olive oil, salt and pepper. Place bread cubes onto a baking sheet. Bake for 20 minutes, until crisp, but not toasted (still light in color), flipping bread cubes halfway through cooking time. Remove from oven and let cool. 
  • Meanwhile, add tomatoes to a large mixing bowl and sprinkle with salt. Whisk together salad dressing ingredients. Pour dressing over tomatoes, add red onion and toss. 
  • Add cooled bread cubes and toss again. Set aside for a few minutes, at room temperature) to let the flavors meld and for the bread to soak up some of the tomato juices and vinaigrette and soften a bit.
  • When ready to serve, add Baby Crispy Green Leaf lettuce and basil. Toss gently. Season with salt and pepper, if needed. Add panzanella to bowls or plates and top each serving with burrata. Serve.