Antipasti Burrata Panzanella

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I’ve gotta be honest with you guys - I’m upset that I’m not in Italy right now. ALL of my friends are there and I’m having major FOMO. But seeing as how I am on lock down for the next few weeks as I finish writing my next cookbook, I thought I’d bring a little bit of Italy to me with this Antipasti Burrata Panzanella!

A blue oval platter with burrata panzanella, with roast peppers, olives and onions, a wooden spoon some glasses with a drink and plates on the side.


 
Closeup shot of burrata panzanella.

Why I Love This Recipe

Let’s break it down shall we. We’ve got 3 words that individually are music to my ears. Antipasti Burrata Panzanella. But string them all together and it’s game over. We’ve got all my fav Antipasti things like the Delallo Sun Dried Tomatoes, Delallo Roasted Garlic Cloves and obviously the Delallo Castelvetrano Olives!

Then we’ve got Burrata. I mean, do we even need any more words to describe that - nope. And then we’ve got the panzanella. Those crispy croutons that my dreams are made of. Fold it all together and you’ve got a salad that will double as an appetizer. You could even set it out with toothpicks and let people demolish it before the main course. No one can say no to this one!! xx

This panzanella is such a great compliment to any summer or spring dinner party or even if you are grilling outdoors. Pair it with some grilled lemonade chicken or salmon skewers!

Closeup shot of a glass jar of green olives placed in a flat platter full of green olives.

Ingredients & Substitutions

Mise-en-place of all the ingredients to make burrata panzanella.
  • Orange Bell Peppers
  • Red Bell Peppers
  • Olive Oil
  • Kosher Salt
  • Black Pepper freshly ground
  • Red Onion
  • Delallo Sun Dried Tomatoes
  • Delallo Roasted Garlic Cloves
  • Delallo Castelvetrano Olives
  • Red Wine Vinegar
  • Red Pepper Flakes
  • Fresh Oregano
  • Country-style Bread
  • Fresh Burrata

*For a full list of ingredients and instructions please see recipe card below.

How to Make Burrata Panzanella

A rectangular baking sheet lined with parchment paper with two red and two yellow bell peppers tossed in oil and sprinkled with salt and pepper.

Step 1: Preheat broiler. Toss bell peppers and 2 tablespoons of oil on a rimmed baking sheet; season with salt and pepper. Broil, turning occasionally, until skins are blackened in spots and blisters all over, 10–12 minutes.

A glass mixing bowl with roasted red and yellow bell peppers, and the bowl is covered with cling wrap.

Step 2: Transfer peppers to a large bowl, cover with plastic wrap, and let sit 15 minutes. Reduce oven temperature to 400° F.

A glass mixing bowl with the roast peppers cut into strips, along with chopped onions, garlic, sun dried tomatoes, olives, vinegar, red pepper flakes, oregano and olive oil.

Step 3: Peel and seed peppers; cut into 1” strips. Toss peppers in a clean large bowl with onion, garlic cloves, sun dried tomatoes, olives, vinegar, red pepper flakes, oregano, and 4 tablespoons of olive oil and set aside.

A parchment lined baking sheet with bread torn into pieces, tossed in olive oil and salt and pepper.

Step 4: Toss bread and remaining 2 tablespoons of olive oil on a clean baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let croutons cool.

A large mixing bowl with the antipasti vegetable and dressing mixture, topped with the baked croutons.

Step 5: Toss antipasti mixture, and croutons in a large bowl.

A ceramic white bowl with antipasti panzanella, topped with three round burratas in the center of the bowl.

Step 6: Arrange on a platter with cheese; top with all the remaining herbs.

Two small ceramic bowls of roasted garlic cloves and sun dried tomatoes, along with a glass jar of castelvetrano olives, placed on a kitchen towel, along with baked croutons and a small spoon on the side.

How to Store Burrata Panzanella

I really recommend eating panzanella while it is fresh. This is because the bread is freshly toasted and all the veggies are tossed together fresh. Once stored, it will start to get mushier, and the bread will become soggy. However, if you have leftovers you can store them in the fridge for a day.

How to Freeze Burrata Panzanella

While you cannot freeze this, you can use previously frozen bread, thawed and pieces baked, like in the recipe below.

Tips & Tricks

Fold it all together and you’ve got a salad that will double as an appetizer. You could even set it out with toothpicks and let people demolish it before the main course. No one can say no to this one!!

A blue oval platter with burrata panzanella, with roast peppers olives and onions, a wooden spoon to serve and a plate with some panzanella as well as some glasses with a drink on the side.

FAQs

What is panzanella?

Panzanella is a Tuscan salad made of bread and vegetables, usually including tomato. It is a classic and often eaten during summer months. We are really into it at WGC, and I have quite a few variations on my website, a few of which are linked below.

I do not have burrata, are there any substitutions?

I do think burrata is the perfect cheese for this salad, and a great cheese altogether. However, you can easily substitute it with mozzarella or feta, if you cannot find or do not have burrata.

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

Antipasti Burrata Panzanella

Author: Gaby Dalkin
5 from 1 vote
The perfect panzanella with burrata, some pantry staples and roasted bell peppers!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salad, Side Dish
Cuisine Italian
Servings 6 people

Ingredients
  

  • 2 large orange bell peppers
  • 2 large red bell peppers
  • 8 tablespoons olive oil divided
  • Kosher salt and freshly ground black pepper
  • ½ small red onion thinly sliced
  • ½ cup Delallo Sun Dried Tomatoes
  • ¼ cup Delallo Roasted Garlic Cloves
  • ¼ cup Delallo Castelvetrano Olives
  • 2 tablespoons red wine vinegar
  • ½ teaspoon red pepper flakes
  • 1 tablespoons fresh oregano plus more for garnish 
  • ½ loaf country-style bread about 12 ounces, torn into pieces
  • 4-6 ounces fresh burrata

Instructions
 

  • Preheat broiler. Toss bell peppers and 2 tablespoons of oil on a rimmed baking sheet; season with salt and pepper. Broil, turning occasionally, until skins are blackened in spots and blisters all over, 10–12 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and let sit 15 minutes. Reduce oven temperature to 400° F.
  • Peel and seed peppers; cut into 1” strips. Toss peppers in a clean large bowl with onion, garlic cloves, sun dried tomatoes, olives, vinegar, red pepper flakes, oregano, and 4 tablespoons of olive oil and set aside.
  • Toss bread and remaining 2 tablespoons of olive oil on a clean baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let croutons cool.
  • Toss antipasti mixture, and croutons in a large bowl. Arrange on a platter with cheese; top with remaining all the herbs.

Notes

Fold it all together and you’ve got a salad that will double as an appetizer. You could even set it out with toothpicks and let people demolish it before the main course. No one can say no to this one!!

Nutrition Information

Calories: 435kcal | Carbohydrates: 43g | Protein: 12g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 13mg | Sodium: 446mg | Potassium: 603mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1620IU | Vitamin C: 130mg | Calcium: 177mg | Iron: 4mg
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Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

** This post is brought to you by Delallo.  All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**

4 Comments

  1. I saw this on Instagram and was immediately obsessed! It looks absolutely delicious, Gaby!

  2. Oh. My. Gosh. My mouth is literally watering. This looks like all my summer cravings in one salad and I am here for it!

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