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Basil Panzanella Salad


I am one of those non-salad people.  Except for the occasional times I have nothing to make except salad ingredients.  I am not the type of person to order just a salad at a restaurant unless it was a Panzanella salad. It is a perfect summer addition- fresh herbs, perfectly ripe tomatoes, and a creamy burrata.  It is a side dish that could stand on its own!  

For this salad, I only used my fresh basil, but I could have added any herb! I had just made some basil oil so I decided to stick with that.  We have had great luck without our herb garden this year.  We have grown basil, parsley, chives, oregano, and rosemary.  I later used all of the herbs combines for an easy chimichurri sauce.  



  • 1/2 C olive oil

  • 1/2 C fresh basil

  • 1/2 TBS salt

Blend all-enjoy!


serves 4 people


  • 1 8 oz container of Burrata

  • 2 large tomatoes

  • 1/2 loaf of sourdough or Tuscan bread

  • 1 C of fresh basil

  • 1/4 C of basil oil

  • 1/4 C of olive oil




  • Preheat oven to 400

  • Cut or tear your bread into bite size cubes. Place on baking sheet and pour olive oil and a sprinkle of salt on the bread.

  • Place bread in the oven for 10 - 12 minutes until toasted and crispy but still chewy.

  • Cut your tomatoes into bite size pieces, similar size as bread cubes. Place tomatoes in your serving bowl and sprinkle salt on top.

  • After bread is ready, place it in the bowl with tomatoes and add your burrata torn into pieces.

  • Add your basil to the bowl and mix everything together.

  • Before serving, drizzle your basil oil on top for serving. Enjoy!

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