A quick summer salad with seasonal produce of your choice, cheese of your liking, lots and lots of good quality Extra Virgin Olive oil & Balsamic Vinegar brings this salad together quickly.
A Little Background
Nothing says summer quite like a vibrant panzanella salad loaded with ripe, colorful produce. This Panzanella Burrata Summer Salad brings together sweet heirloom tomatoes, crisp Persian cucumbers, sliced nectarines or peaches, and crunchy toasted sourdough for the ultimate seasonal dish.
The magic of panzanella comes from the way the toasted bread soaks up the sweet fruit juices, generous olive oil, and tangy vinegars. Crowned with rich, creamy burrata cheese that spills open over fresh basil and peppery arugula, every bite offers a delicious balance of savory, sweet, and tangy flavors.
Whether you need a quick weekday meal for two or a beautiful dish to share, this fresh, vegetarian salad is simple to assemble while delivering maximum flavor.
Tips & Notes
- Ensure your sourdough is thoroughly toasted or slightly stale so it can absorb the dressing and fruit juices without turning completely mushy.
- Either nectarines or peaches work wonderfully in this recipe; choose ripe stone fruit that yields slightly to the touch for maximum sweetness to balance the vinegars.
- Pull the burrata out of the refrigerator about 15 to 20 minutes before serving so the creamy center reaches room temperature and spreads easily across the salad.
- This dish is best enjoyed immediately after tossing so the bread keeps a bit of its crunch, but you can prep the chopped vegetables and dressing ahead of time.
Substitutions:
- You can replace balsamic with maple syrup.
- Red Wine Vinegar with Lemon Juice.
- Burrata cheese is options, you can also add shaved parmesan.
- Replace shallots with red onion slices.
- Cucumbers are optional as well.
- Any stone fruit would work in this salad.
Vibrant Summer Salad with Seasonal Heirloom Tomatoes & Burrata
Ingredients
Ingredients
- 1 yellow/1 red heirloom tomato chopped
- 1 Persian cucumber chopper
- 1 shallot chopped into slices
- 2 burrata cheese ball
- 2-3 nectarines or peaches sliced
- 2 sourdough bread slices toasted broken
- 3-4 tbsp olive oil adjust as needed
- 3 tbsp red wine vinegar or lemon juice
- Salt to taste
- 3-4 tbsp Balsamic vinegar plus for garnish at the end
- Black pepper
- Basil & Arugula for garnish
Instructions
Directions:
- Slice and prepare the ingredients.
- Add them to a bowl along with broken bread
- Add generous amounts of olive oil followed by red wine vinegar, balsamic vinegar, salt & pepper
- Mix well, divide into 2 plates, top off with arugula, basil & add burrat and slice it open. Add generous amounts of olive oil and balsamic vinegar.
- Enjoy!
Video
Notes
Substitutions:
- You can replace balsamic with maple syrup.
- Red Wine Vinegar with Lemon Juice.
- Burrata cheese is options, you can also add shaved parmesan.
- Replace shallots with red onion slices.
- Cucumbers are optional as well.
- Any stone fruit would work in this salad.
