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Fresh Caprese Panzanella Recipe with Creamy Burrata and Balsamic Reduction

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A fresh and rustic Caprese panzanella salad featuring day-old bread soaked in juicy tomatoes, fresh basil, creamy burrata, and a thick, tangy balsamic reduction. Perfect for a light, flavorful summer meal or entertaining guests.

Ingredients

Scale
  • 1 loaf of day-old rustic bread (like ciabatta or sourdough), cut into 1-inch cubes
  • 4–5 ripe heirloom or vine-ripened tomatoes, chopped
  • 1 small cucumber, peeled and diced
  • 1 small red onion, thinly sliced (optional)
  • Fresh basil leaves, torn (about 1 cup loosely packed)
  • 8 oz fresh burrata cheese, room temperature
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar (for the reduction)
  • 1 teaspoon honey or brown sugar
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the balsamic reduction: Pour 2 tablespoons of balsamic vinegar and 1 teaspoon honey into a small saucepan over medium heat. Simmer gently, stirring occasionally, until reduced by half and syrupy, about 10 minutes. Watch carefully to avoid burning.
  2. Cube the bread into 1-inch pieces. If not stale, toast lightly at 350°F for about 5 minutes to achieve crunch.
  3. Chop tomatoes into bite-sized pieces, peel and dice cucumber, thinly slice red onion, and tear basil leaves by hand.
  4. In a large mixing bowl, combine bread cubes, tomatoes, cucumber, onion, and basil. Drizzle with ⅓ cup extra virgin olive oil. Season with salt and pepper. Toss gently to soak the bread without making it mushy.
  5. Transfer salad to a serving bowl or platter. Tear burrata into large chunks and scatter on top.
  6. Drizzle the balsamic reduction generously over the salad. Garnish with a few whole basil leaves if desired. Serve immediately.

Notes

Use day-old or slightly stale rustic bread for best texture. Toast fresh bread lightly if needed. Let burrata come to room temperature before serving. Don’t overdo the balsamic reduction; a little goes a long way. Season in layers and toss gently to avoid mushy bread. Salad is best served fresh but can be refrigerated (without burrata) for up to 24 hours.

Nutrition

Keywords: Caprese, Panzanella, Burrata, Balsamic Reduction, Summer Salad, Italian Salad, Fresh Salad, Easy Recipe

Find it online: https://lucastable.com/fresh-caprese-panzanella-recipe-with-creamy-burrata-and-balsamic-reduction-easy-guide/