Skip to Content
Recipes

Panzanella Salad with a Twist

Panzanella salad inspiration strikes our Editor-in-Chief thanks to a recent recipe featuring roasted tomatoes and Burrata.

Panzanella salad with burrata and roasted tomatoes

Roasted Tomato & Burrata Panzanella Salad.

I love Panzanella salad in Summer. I also love to play with the classic recipe when so inspired. And I was inspired big time by the Roasted Tomato & Burrata recipe we recently published from Chef Karen Akunowicz using her Chef's Blend Extra Virgin Olive Oil created with Sicilian-based Bona Furtuna (the EVOO is so good!).

I basically took Chef Karen's recipe and put it on some toasted chunks of bread tossed in a vinaigrette. I excluded red onions, a Panzanella salad staple, not feeling the raw onion with the roasted tomatoes and unctuous cheese, but feel free to use them.

Finally, I paired this perfect summer meal with a sparkling red Gragnano from Campania, an under-the-radar wine which you can read all about here.

Roasted Tomato & Burrata Panzanella Salad

Roasted Tomato & Burrata Panzanella Salad

Recipe by Andrew Cotto
0.0 from 0 votes
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes

Ingredients

  • 1 loaf 1 day old Italian bread

  • 8 8 vine tomatoes

  • 4 balls 4 Burrata cheese (drained & quartered)

  • 1 cup 1 Extra Virgin Olive Oil (+ one swirl).

  • 2 Tbls. 2 Red Wine Vinegar (or acid of your choice)

  • 1/4 cup 1/4 Chopped Flat Leaf parsley

  • salt & pepper

  • 1 clove 1 garlic (optional)

Directions

  • Preheat the over to 375 degrees.
  • Keeping the tomatoes on the vine on an oven-safe pan, coat them with 1/2 cup of the olive oil.
  • Season the tomatoes with salt and pepper (to taste).
  • Roast the tomatoes for 12-15 minutes (until the skin separates and the tops barely brown).
  • Remove the tomatoes from the oven and tent with foil.
  • Half the Italian loaf length-wise and put in the oven to lightly toast (2-3 minutes).
  • Remove bread and scratch toasted surface with the garlic clove (optional) and then cut into two-inch cubes. Set aside.
  • In a large bowl, make a vinaigrette using the remaining olive oil and the red wine vinegar.
  • Toss the bread in the vinaigrette.
  • Remove the tomatoes from the vine and quarter each one.
  • Add the tomatoes to the bowl.
  • Add the Burrata quarters.
  • Season to taste with salt and pepper.
  • Add a swirl of fresh Extra Virgin Olive Oil.
  • Sprinkle the parsley over top.
  • Gently toss and serve.

Did you make this recipe?

Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink

Like this recipe?

Follow @Appetitomagazine on Pinterest

Follow us on Facebook!

Follow us on Facebook

Stay in touch

Sign up for our free newsletter

More from Appetito

Settepani Harlem Celebrates 25 Years of Italian Culinary Tradition

Settepani marked 25 years in Harlem with a celebration that honored the bakery’s journey, its family roots, and the community that has supported them every step of the way.

Baked, Fried, or Simmered Raw: Which Meatball Is Best?

Vinny DelGiudice of Always from Scratch tested baked, fried, and simmered raw meatballs to see which method creates the best flavor and texture. His results show that sometimes the best choice is simply the one that brings everyone to the table.

July 14, 2025

Sicilian Spirits and Tuscan Sweets Take Over Portrait Milano

Portrait Milano hosted Sicily's Morgana Cocktail Bar alongside a new Sammontana gelato kiosk bringing Tuscan sweetness to Milan all summer.

Una Pizza Napoletana Wins Top Pizza in USA Again

Una Pizza Napoletana has once again been crowned top pizzeria in America by 50 Top Pizza USA. Discover this year’s winners and pizza trends.

L’Olivo Introduces Venetian Cicchetti Culture to Calgary

Giuseppe di Gennaro launches L’Olivo, a cicchetti restaurant and lounge redefining Italian dining in Calgary’s Inglewood.

See all posts