This panzenella burrata salad with pesto vinaigrette is loaded with fresh juicy tomatoes, red onion and basil. This refreshing summer salad is a must try!
There’s just something about a summer salad using fresh ripe tomatoes. Although, nothing beats summer Jersey tomatoes. I still found some delicious ones recently to use in this salad. If you can get your hands on some heirloom tomatoes, even better. But, I just used some on the vine tomatoes. They were the ideal texture for this salad. Also, tomatoes and burrata are a match made in heaven.
What is panzanella?
Panzanella salad typically consists of crispy bread cubes that are either pan fried or baked. As well as tomatoes, onions, basil and a simple vinaigrette. It’s meant to be simple. But, the simplicity is absolutely mouth watering. My panzanella salad is certainly not authentic. I added burrata cheese and pesto vinaigrette which makes it a little unconventional. However, this is my little twist on the classic Italian salad. I can’t help but add my own flare to a dish.
The pesto vinaigrette is super easy. All you need is a little basil pesto (store bought or homemade) and olive oil. I used Trader Joe’s  kale, cashew and basil pesto. These two basic ingredients make such a delicious salad dressing. The salad itself consists of sourdough bread cubes, burrata cheese, tomatoes, red onion, and basil. Also, a little fresh cracked pepper goes a long way.
Other salad recipes you will love:
- Chicken milanese burrata salad 
- Crispy prosciutto cherry and burrata salad 
- Fried goat cheese salad 
- Italian salad with honey mustard dressing 
- Fried halloumi Greek salad 
This panzanella burrata salad with pesto vinaigrette can be turned into a meal. Add some prosciutto, salami or chicken. Crispy pan fried chicken cut into thin strips would make a great touch. However, this is the perfect side salad on its own.Print 
2 cups sourdough bread, cut into small cubes
1 tbsp olive oil
salt and pepper to taste
2 tbsp basil pesto, store bought or homeade
2 tbsp olive oil
3–4 tomatoes, sliced
sliced red onion to taste
8 oz. burrata cheese
1 tbsp fresh chopped basil
Preheat the oven to 400 degrees F.
In a mixing bowl combine sourdough bread cubes, olive oil, salt and pepper. Toss to coat the cubes. Add the a baking sheet in a single layer. Bake for 10-12 minutes or until they are crispy.
While the sourdough cubes are baking, make the pesto vinaigrette by combining the pesto and olive oil. Refrigerate until ready to use.
Assemble the salad by arranging the crispy bread cubes and tomatoes in a shallow bowl or serving dish. Add red onion slices. Break up the burrata into small portions and spread out amongst the salad. Top with basil and fresh cracked pepper.
Drizzle on the pesto vinaigrette and enjoy!