This burrata panzanella is an Italian bread salad with juicy tomatoes, crunchy toasted bread, fresh basil, and creamy burrata cheese. It’s a simple and delicious summertime side dish ready in under 30 minutes.
Chop sourdough bread into chunks, toss with olive oil, and dry it out in a 350 degree oven for 15 minutes.
To a large mixing bowl, add the dried bread, tomatoes, red onion, and fresh basil.
Make the dressing with olive oil, balsamic vinegar, honey, diced shallots, and salt and pepper.
Toss salad in the dressing, move to a serving bowl and top with a ball of burrata cheese.