Name: Panzanella with Burrata & Tuna
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 250 g (9 oz) stale country bread, cut into cubes; 300 g (10 oz) cherry tomatoes, halved; 120 g (4 oz) jarred tuna in olive oil, drained and flaked; 1 large ball burrata cheese (about 200 g / 7 oz); 1 small red onion, thinly sliced; 1 small cucumber, sliced; 40 g (¼ cup) pitted black olives, halved; 3 tablespoon extra virgin olive oil; 2 tablespoon red wine vinegar; Salt and freshly ground black pepper, to taste; A small handful of fresh basil leaves

Hey y'all! Craving a salad that's anything but boring? This Panzanella with Burrata & Tuna is packed with juicy tomatoes, crispy bread, briny tuna, and creamy burrata for the ultimate burst of Mediterranean flavor. It's perfect for summer gatherings, quick lunches, or any time you want to impress with minimal fuss. Let's get cooking!

Why You'll Love This Panzanella with Burrata & Tuna

It comes together in just 30 minutes—ideal for busy weeknights.
The creamy burrata and flavorful tuna create a luxurious yet rustic salad experience.
Perfect use for day-old bread, making this dish sustainable and budget-friendly.
Loaded with fresh vegetables and protein, it’s both nutritious and satisfying.
Extremely versatile—customize with your favorite seasonal produce.

Ingredients for Panzanella with Burrata & Tuna

4 cups (180g) rustic sourdough bread, cut into 1-inch cubes
2 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 cups (300g) cherry tomatoes, halved
1 orange bell pepper, diced
1 small red onion, thinly sliced
½ English cucumber, sliced
¼ cup pitted Kalamata olives, halved
1 can (5 oz/140g) high-quality tuna in olive oil, drained
1 ball (4 oz/125g) burrata cheese
½ cup fresh basil leaves, torn
For the dressing:
3 tablespoon extra-virgin olive oil
2 tablespoon red wine vinegar
1 teaspoon Dijon mustard
½ teaspoon honey
1 small garlic clove, minced
½ teaspoon sea salt
Freshly ground black pepper, to taste

How to Make Panzanella with Burrata & Tuna

Step 1: Toast the Bread

Preheat your oven to 400°F (200°C).
Toss the bread cubes with 2 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper on a baking sheet.
Spread in a single layer and bake for 8-10 minutes, until golden and crisp. Cool slightly.

Step 2: Prepare the Vegetables & Tuna

While the bread toasts, combine tomatoes, bell pepper, onion, cucumber, and olives in a large bowl.
Add the drained tuna, flaking gently into chunks.

Step 3: Make the Dressing

In a small jar, combine 3 tablespoon olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, ½ teaspoon salt, and pepper. Shake well until emulsified.

Step 4: Assemble Panzanella with Burrata & Tuna

Add toasted bread cubes and most of the basil to the bowl of vegetables and tuna.
Pour over the dressing. Toss gently to combine, allowing the bread to soak up the flavors for 10 minutes.
Transfer to a serving platter. Tear the burrata over the top, sprinkle with remaining basil, and drizzle with a touch more olive oil if desired.

Notes & Cooking Tips for Panzanella with Burrata & Tuna

Use high-quality tuna in olive oil for the best flavor and texture.
Let the salad sit for 10-15 minutes after tossing so the bread softens and absorbs the dressing.
For a gluten-free version, use your favorite gluten-free crusty bread.

Variations: Make Your Panzanella with Burrata & Tuna Your Own

Caprese-Style: Swap the tuna for extra burrata and add sliced heirloom tomatoes.
Mediterranean Twist: Add capers, roasted red peppers, or artichoke hearts.
Spicy Kick: Toss in thinly sliced fresh chili or a pinch of crushed red pepper.

Equipment for the Perfect Panzanella with Burrata & Tuna

Baking sheet
Large mixing bowl
Small jar or bowl for making the dressing
Sharp knife & cutting board
Serving platter

Storage Instructions for Panzanella with Burrata & Tuna

Store any leftovers in an airtight container in the refrigerator for up to 1 day. The bread will soften further as it sits; if you plan to prep ahead, keep the bread and dressing separate until ready to serve for best texture.

Serving Recommendations & Pairings

Serve Panzanella with Burrata & Tuna as a main light meal, or as a side with grilled chicken or roasted fish.
Pair with a crisp Sauvignon Blanc or Italian Pinot Grigio for a refreshing contrast.
Add a simple arugula salad or a side of marinated white beans for a complete Mediterranean menu. Need more inspiration? Visit this great salad roundup.

Pro Tips for the Best Panzanella with Burrata & Tuna

Use bread at least a day old—it holds up much better without turning mushy.
Don’t overmix; gently toss to preserve chunks of tuna and burrata for varied texture in each bite.
Always finish with a drizzle of quality olive oil for glossy, restaurant-worthy flavor. Read more about how to choose olive oil.

FAQ: Panzanella with Burrata & Tuna

Can I use fresh tuna instead of canned?: Yes! Quickly sear fresh tuna, let it cool, then flake into the salad for a richer taste.
How far in advance can I make Panzanella with Burrata & Tuna?: You can prep the vegetables and bread a few hours ahead; assemble and dress just before serving for the best texture.
Is this salad gluten-free?: It can be! Simply swap the sourdough bread for gluten-free bread of your choice.

Prep Time:

15 minutes

Cook Time:

10 minutes

Total Time:

25 minutes