Burrata-Topped Roasted Vegetable Panzanella

Why You’ll Love This Recipe

• Caramelized, just-roasted vegetables meet crunchy, olive-oil-toasted bread.
• A punchy vinaigrette soaks into the bread for big flavor in every bite.
• Creamy burrata on top adds luxurious richness and a beautiful presentation.
• Flexible and season-friendly—swap in your favorite vegetables.

Grocery List

• Produce: Cherry tomatoes, red bell pepper, zucchini, red onion, garlic, shallot, fresh thyme, basil, baby arugula, lemon
• Dairy: Burrata (8 oz)
• Pantry: Ciabatta or sourdough, extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, capers (optional), kosher salt, black pepper, red pepper flakes, balsamic glaze (optional)

Full Ingredients

Roasted Vegetables

• 2 cups cherry or grape tomatoes (about 10 oz)
• 1 large red bell pepper, cut into 1-inch pieces
• 1 medium zucchini, halved lengthwise and sliced into 1/2-inch half-moons
• 1 small red onion, cut into 1/2-inch wedges
• 4 garlic cloves, smashed and peeled
• 4 fresh thyme sprigs (or 1 tsp fresh thyme leaves)
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4–1/2 tsp red pepper flakes (optional)

Toasted Bread

• 6 cups day-old ciabatta or sourdough, cut into 1-inch cubes (about 12 oz)
• 1 1/2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt

Vinaigrette

• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 small shallot, finely minced (about 2 tbsp)
• 1 small garlic clove, finely grated (about 1/2 tsp)
• 1 tbsp capers, chopped, plus 1 tsp brine (optional)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 4 tbsp extra-virgin olive oil (1/4 cup)

To Finish

• 8 oz burrata (2 balls)
• 1 cup baby arugula (optional but lovely)
• 1/2 cup fresh basil leaves, torn
• 1 tsp finely grated lemon zest
• 1 tbsp good extra-virgin olive oil, for drizzling
• 1 tsp balsamic glaze or a splash of balsamic vinegar (optional)
• Flaky sea salt and more black pepper, to taste

Step-by-Step Instructions

Step 1: Heat the oven and set up sheets

Preheat the oven to 425°F (220°C) with racks in the upper and middle positions. Line two rimmed baking sheets with parchment for easy cleanup. The high heat helps vegetables caramelize and bread crisp without drying out.

Step 2: Prep and roast the vegetables

On one sheet, combine cherry tomatoes, red bell pepper, zucchini, red onion, smashed garlic, and thyme. Drizzle with 2 tbsp olive oil, sprinkle with 1 tsp kosher salt, 1/2 tsp black pepper, and red pepper flakes if using. Toss to coat and spread into a single layer. Roast for 20–25 minutes, stirring once halfway, until the tomatoes have burst, onions are tender at the edges, and everything is lightly caramelized with browned spots.

Step 3: Toast the bread

On the second sheet, toss the bread cubes with 1 1/2 tbsp olive oil and 1/2 tsp kosher salt. Spread in an even layer. Toast on the other rack for 8–12 minutes, stirring once, until edges are golden and centers are still a bit springy. If needed, give them an extra 1–2 minutes, but do not fully dry them out.

Step 4: Make the vinaigrette

In a large mixing bowl (big enough to hold the entire salad), whisk together red wine vinegar, Dijon, honey, minced shallot, grated garlic, capers and brine (if using), 1/2 tsp kosher salt, and 1/4 tsp pepper. Slowly whisk in 1/4 cup olive oil until emulsified. Taste and adjust salt or vinegar to preference; it should be bright and well-seasoned.

Step 5: Toss everything while warm

Scrape the hot roasted vegetables and any flavorful pan juices directly into the bowl with the vinaigrette. Add the toasted bread and the arugula. Toss thoroughly to coat every cube of bread. Let the salad rest for 10 minutes so the bread can soak up the dressing and tomato juices while still keeping some crunch.

Step 6: Plate and add burrata

Transfer the panzanella to a wide platter or shallow bowl. Nestle the burrata on top (either whole or torn into large pieces). Sprinkle over the lemon zest and torn basil. Finish with a generous drizzle of good olive oil and, if you like, a thin ribbon of balsamic glaze. Season the burrata with flaky sea salt and a few grinds of black pepper.

Step 7: Serve warm

Serve right away while the salad is warm and the burrata is luxuriously creamy. Offer extra vinegar or lemon at the table for those who like more tang.

Pro Tips

• Day-old bread is best: it toasts beautifully and holds its structure once dressed.
• Do not over-dry the bread; a tender center helps it soak up vinaigrette without turning soggy.
• Toss while warm: warm vegetables absorb flavor and release juices that season the salad.
• Use the best olive oil you have for the final drizzle—it really shines on the burrata.
• For extra juiciness, add one chopped fresh tomato to the bowl before tossing.

Variations

• Grilled Version: Grill the bread and vegetables instead of roasting for smoky depth; keep everything warm and proceed with the same dressing and burrata finish.
• Late-Summer Deluxe: Add roasted corn kernels and chopped olives; swap red wine vinegar for sherry vinegar.
• Cool-Weather Twist: Use roasted delicata squash and red onion; add toasted walnuts and a pinch of chili flakes.

Storage & Make-Ahead

Vinaigrette can be made up to 5 days ahead and refrigerated; bring to room temperature and whisk before using. Vegetables can be roasted up to 1 day ahead; keep chilled and rewarm slightly before assembling. Bread can be toasted up to 6 hours ahead and held uncovered at room temperature. Assemble just before serving for best texture. Leftovers keep 1 day in the refrigerator; the bread will soften but the flavors remain delicious. Add burrata fresh at serving time.

Nutrition (per serving)

Approximate: 640 calories; 20 g protein; 55 g carbohydrates; 38 g fat; 6 g fiber; 950 mg sodium. Values will vary based on bread type, oil used, and salt level.