Murray’s Panzanella Salad with Burrata

Panzanella is one of those examples of how leftovers can become something glorious.

Serves: 2Prep: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 2


  • 2 balls Burrata
  • 3 cups day-old baguette or other crusty bread, cubed
  • 2 cups mixed tomatoes, chopped
  • 1 large shallot, thinly sliced
  • 1⁄2 cup extra virgin olive oil
  • 1⁄3 cup balsamic vinegar
  • Salt
  • Black pepper
  • Fresh parsley, to taste and roughly chopped
  • Fresh basil, to taste and roughly chopped
  • Fresh thyme, to taste and roughly chopped


  • In bowl, toss together tomatoes, shallots, oil, vinegar, salt, pepper and herbs. Marinate 5-10 minutes.
  • Gently mix in bread, ensuring liquid thoroughly coats and is absorbed. Let sit 15 minutes, until bread begins to soften (can keep up to 4 hours in refrigerator).
  • On serving place, arrange bread and top with whole burrata balls.
  • Finish with drizzle of olive oil and pinch of salt and pepper.