Panzanella Burrata Salad

Make this Tonight - "Roast Chicken & Bread Salad"

Prep Time
Cook Time


  • 4 cups ciabatta bread, torn into bite-size pieces
  • 1/2 cup extra virgin oil, divided
  • 2 cloves garlic, peeled and minced
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 3-4 large heirloom tomatoes, cut into wedges
  • 1 cup strawberries, sliced
  • 14oz ball burrata cheese
  • Flaky sea salt, for garnish


  1. Preheat the oven to 350°F.
  2. On a large baking sheet, toss bread with 1/4 cup olive oil, minced garlic, and season with salt and pepper.
  3. Bake until bread is toasted and golden brown, 10-12 minutes.
  4. Remove from the oven and transfer croutons to a large bowl.
  5. In a medium bowl, whisk red wine vinegar, ¼ cup olive oil, mustard, and lemon juice, and season with salt and pepper, to taste.
  6. Add the croutons with the tomatoes, strawberries, and dressing to a bowl and toss until everything is well coated.
  7. Arrange on a large plate and top with the burrata.
  8. Garnish with flaky sea salt.