Cherry Burrata Panzanella Salad

5 from 1 vote

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!

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 497kcal

Ingredients

Balsamic Dressing

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

Panzanella Salad

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

Instructions

Balsamic Dressing

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.

Panzanella Salad

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!

Notes

Salad is best if served immediately after assembling.

Nutrition