Description
This Panzanella with Burrata & Tuna is a fresh and satisfying twist on the traditional Italian bread salad. Made with crispy toasted bread, juicy ripe tomatoes, flaky tuna, creamy burrata, fresh basil, and a tangy homemade vinaigrette, this dish combines delicious textures and Mediterranean flavors. It’s perfect for summer lunches, light dinners, or elegant gatherings.
Ingredients
Salad
- 4 cups crusty bread, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 can (5 oz) tuna in olive oil, drained
- 2 large ripe tomatoes, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ small red onion, thinly sliced
- 8 oz fresh burrata cheese
- ½ cup fresh basil leaves
- ¼ cup Kalamata olives (optional)
- Salt and black pepper, to taste
Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Preheat and Toast Bread: Preheat the oven to 400°F (200°C). Arrange the bread cubes on a baking sheet and drizzle with 2 tablespoons of olive oil. Toss to coat evenly and bake for 8–12 minutes until the bread is golden and crispy.
- Combine Vegetables: In a large bowl, combine the chopped ripe tomatoes, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and Kalamata olives if using.
- Make the Dressing: In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until fully emulsified.
- Toss Vegetables with Dressing: Pour the dressing over the mixed vegetables and toss gently to coat all ingredients well.
- Soak Bread Cubes: Add the toasted bread cubes to the dressed vegetables and let them absorb some of the dressing for about 5 minutes to soften slightly while still retaining some crunch.
- Add Tuna: Gently fold in the drained tuna, taking care to keep the flakes intact and distribute evenly throughout the salad.
- Assemble Salad: Transfer the salad mixture to a serving platter or bowl.
- Add Burrata and Garnish: Tear the burrata cheese open and place it centrally over the salad. Garnish with fresh basil leaves and drizzle a bit more olive oil over the top if desired.
- Serve: Serve immediately to enjoy the contrast of slightly crisp bread and creamy burrata cheese at its best.
Notes
- Use day-old sourdough or rustic Italian bread for the best texture and absorption.
- Toast the bread until golden but avoid over-toasting to keep it from becoming too hard.
- Add the bread just before serving if you prefer the salad crunchier rather than soaked.
- Choose fresh, ripe summer tomatoes for optimal flavor and juiciness.
- For a variation, replace tuna with grilled chicken or white beans.
- Burrata can be substituted with fresh mozzarella for a different texture.
- Store leftover vegetables and dressing separately from the bread for up to 2 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Lunch, Dinner, Seafood, Summer Recipes
- Method: Baking, No-Cook
- Cuisine: Italian
