This cherry burrata panzanella salad is loaded with toasted artisan bread, juicy cherries and tomatoes, creamy burrata cheese, and drizzled with a white balsamic vinaigrette. – an easy summer salad that always impresses!
Presenting the only salad you need in your life this summer. The most summery panzanella there ever was and the salad that makes eating salads not a drag.
If you need ONE salad recommendation for the rest of the summer, you’ve just go with this pure beauty on a plate.
I don’t know about you, but bread, cheese, and fruit is my kinda salad and I can’t be the only one.
Classic panzanella salad features toasted bread cubes, fresh tomatoes, basil, and sometimes mozzarella. It’s the pinnacle of summer food and an easy salad that always impresses.
Our version throws a mess of juicy cherries in the mix for a touch of sweetness and replaces the mozzarella with creamy, rich burrata cheese. It’s pretty much the salad of the century, y’all.
This Cherry Burrata Panzanella features…
- Toasted rustic bread cubes
- Sweet cherries and heirloom tomatoes
- Lots of fresh basil
- Creamy burrata cheese
- A tangy white balsamic vinaigrette
Making the Cherry Burrata Panzanella
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Olive oil
- Burrata cheese
- White balsamic vinegar
- Dijon mustard
- Onion powder
Choosing Your Bread
You will want to find a hearty artisan loaf for this recipe. Look for French bread, sourdough, ciabatta, or another type of rustic bread.
Ideally, you want one of these drier types of bread without much fat in it because the bread cubes get toasted until crisp and completely dried out before adding to the salad.
Tips for Perfect Panzanella
- Toast bread at 400F – toss the bread cubes in olive oil, salt, and pepper and allow to roast 8-10 minutes until bread is a light golden brown and dried out.
- Make white balsamic vinaigrette – it’s super simple to make, but really is a game-changer in this salad! Use white balsamic vinegar if you have it, otherwise regular balsamic will work just fine.
- Tear basil into bite-sized pieces – this is a very basil-heavy salad and you will want bigger pieces so you get a burst of basil in every bite.
- Assemble salad just before serving – for best results, do not assemble salad until just before serving. This will keep the bread crisp and all the ingredients fresh.
- Dry burrata – remove the burrata from the liquid and very gently pat dry with paper towels to remove excess moisture. Then, gently tear burrata into pieces and arrange over salad.
There are many different directions you can go with this salad! Try these ideas…
- Swap out the cheese – fresh mozzarella slices or a few scoops of fresh ricotta would be incredible in place of the burrata.
- Try more herbs – minced fresh dill, chives, or oregano.
- Add more fruit – sliced strawberries, peaches, blackberries, or raspberries would be a great replacement for the cherries.
- Try a different vinaigrette – we love the balsamic-based dressing, but feel free to try a red wine vinaigrette or Italian dressing in its place.
What to Serve with Panzanella
For a light summer dinner, we recommend serving this panzanella alongside grilled chicken, fish or steak. It also goes incredibly well alongside any pasta dish with a glass of rose wine!
This salad is also amazing as a lunch salad and easy to assemble in minutes for a fast summer lunch.
One bite and you will be instantly hooked on this glorious summer salad. Not only is it absolutely stunning in the looks department, it just tastes like ALL the best parts of summer!
The crisp toasted bread cubes just play so well with the creamy burrata, juicy fruit, and tangy balsamic vinaigrette. Don’t be surprised if you find yourself making this weekly!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More incredible summer salads to try next!
Cherry Burrata Panzanella Salad
- 1/4 cup white balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey or agave nectar
- 1/4 teaspoon onion powder
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
- 5 cups bread, cubed into 1-in cubes (sourdough, French bread, or ciabatta)
- 1 tablespoon extra-virgin olive oil
- Salt and pepper
- 1 large heirloom (or regular) tomato, cored and cut into 1-in chunks
- 2 cups fresh black cherries, pitted and halved
- 1/3 cup firmly-packed basil leaves, torn into bite-sized pieces
- 1 (8 oz) ball burrata cheese, patted dry
- In a small bowl, whisk vinegar, mustard, honey, and onion powder. Slowly drizzle in olive oil, whisking constantly until dressing is smooth. Season dressing with salt and pepper to taste. Set aside for a moment.
- Preheat oven to 400F. Line a large sheet pan with parchment paper and add bread cubes. Drizzle olive oil over top and season with salt and pepper. Toss bread cubes until evenly coated and arrange in a single layer.
- Bake bread cubes at 400F 8-10 minutes until a light golden brown. Allow to cool several minutes.
- Once bread is cooled, gently toss in a large bowl with tomatoes, cherries, and basil. Drizzle dressing over top and gently toss until evenly coated.
- Arrange salad on a serving platter. Tear burrata cheese into pieces and arrange on top of salad. Sprinkle salad with a little additional salt and pepper and serve immediately. Enjoy!