Panzanella with Burrata Cheese and Pesto Vinaigrette

bread salad = yum

This is the perfecgt salad for salad haters. Bread, cheese, pesto, tomato. It’s soooo good.

And it’s a salad so it’s healthy right!?!

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Panzanella with Burrata Cheese and Pesto Vinaigrette

  • Author: Liz Sloan






1 packed cup basil

3 tablespoons lemon juice

1 tablespoon parmesan

1.5 tablespoons white wine vinegar

3 garlic cloves

2 teaspoons Dijon

2 teaspoons grated lemon peel

¾ cup olive oil

1 teaspoon sugar

Salt and pepper to taste


2 cups sourdough bread, cut into small cubes

2 tbsp olive oil

salt and pepper to taste

3–4 tomatoes, sliced

sliced red onion to taste

8 oz. burrata cheese

2 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 to the 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 ingredients in a food processor. Process until smooth. 

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!

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