Burrata Panzanella Salad

If there would be a type of food that represents summer the best, it would be a salad, and one of the tastiest summer salads is Panzanella. Original from Tuscany, it was first mentioned by Bocaccio in the Decameron in the 14th century. It was first made of soaked stale bread and onions. Tomatoes reached Italy only in 1548, and it was not included in the Panzanella recipe until the 20th century. I like to serve it with burrata, this dish is great as a light dinner or as a side dish for meat or fish.


  • 400 gr tomatoes (different types and colours for a richer taste)

  • 250 gr stale bread cut into cubes (or fresh bread dried in the oven)

  • 1 little red onion

  • 1 large burrata

  • 2 Tb red wine vinegar

  • 3 Tb extra virgin olive oil

  • basil leaves

  • salt and pepper to taste


  • Mix 100 mL of cold water with the olive oil, the vinegar and season it with salt and pepper.
  • Put half of this vinaigrette over the stale bread, mix and let it soak for 30 minutes.
  • Cut the tomatoes as you wish( finely, big cubes or in slices). I like to cut every colour in a different form. Cut the onion into fine slices.
  • Chop finely the basil leaves.
  • Add the vegetables and herbs to the soaked bread and mix it well together with the rest of the vinaigrette. Serve it in a large dish with the burrata on top. Drizzle the dish with olive oil.
  • Bon appetit!

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