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Panzanella with Herbs and Mozzarella

4 Servings

40 minutes

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This version of the classic Italian bread salad known as panzanella was inspired by a version from “Ruffage” author Abra Berens. We tear the bread into pieces to create more texture. We also quick-pickle red onion in sherry vinegar to add sharp bites of acidity. Finally, we soak pieces of fresh mozzarella in cream to add richness and mimic the butteriness of burrata cheese. Fresh basil and parsley, left as leaves rather than chopped, are tossed into the salad just before serving to add vibrant color and summery fragrance as well as fresh herbal flavor.




Don’t forget to salt the tomatoes as the first step. This ensures they are seasoned throughout, which is especially important if they aren’t at the peak of ripeness. It also softens their texture. Don’t use regular mozzarella cheese. It’s important to use fresh mozzarella, often sold packed in water.

40 minutes


  • pounds ripe tomatoes, cored and cut into 1-inch chunks

  • Kosher salt and ground black pepper


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Scott M.
August 5, 2022
Perfect simple and easy salad. I just used burrata to top and I loved the addition of lemon zest. I also had some leftover summer corn from a dinner the night before, and I trimmed it off the cob and threw it in at the end and it was delicious (although I realize not very traditional). This is a keeper and I imagine would be great for a dinner party or even a stand-alone meal.
Paula R.
August 4, 2022
I have access to real burrata. Should i use 8 ounces?
Kelly G.

This is absolutely delicious and has been a recurring dish in my kitchen this summer while the tomatoes and basil in my garden are doing well for a change. Very flavorful, with the lemon zest, onions w/vinegar, & fresh parsley and basil. The only adjustments I make are for dietary reasons (I cut back on the salt and oil as well as sub a lower fat version of heavy cream) and I don't think it suffers at all.

Janet B.

Absolutely delicious--perfect for a steamy summer night.