Rustic French Baguette Panzanella with Burrata & Tomatoes

Published: February 18, 2026
Jimmy JohnsonJimmy Johnson
Categories: Lunches, Italian, Bread, French
Tags: Summer, Italian, Vegetarian, Salad, Lunch, Bread, Entertaining
A professional, appetizing food photography shot of Rustic French Baguette Panzanella with Burrata & Tomatoes. Visible ingredients: torn pieces of French baguette (французский батон), roasted cherry tomatoes, creamy burrata, fresh basil leaves, sliced red onion, and glossy olive oil. Cuisine style: Italian-inspired, rustic summer salad. Presentation style: served in a shallow ceramic bowl with a drizzle of olive oil and scattered basil, warm tones, natural light, shallow depth of field, restaurant-quality styling with visible texture on bread and cheese. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Baguette Panzanella

This panzanella is my favorite way to celebrate ripe tomatoes and a good French baguette (французский батон). The bread soaks up a bright vinaigrette while still staying pleasantly chewy, and a little torn burrata on top makes every bite luscious and comforting.

It’s a joyful, hands-on salad that comes together quickly: roast the tomatoes to concentrate their flavor, toast the bread until golden, then toss everything with basil and a punchy dressing. Perfect for a sunny lunch or a shareable summer side.

Ingredients

  • 1 piece French baguette (французский батон)
  • 1.5 lb Cherry tomatoes
  • 8 oz Burrata cheese
  • 1/2 cup Fresh basil leaves
  • 1/2 piece Red onion
  • 3 tbsp Extra-virgin olive oil
  • 2 tbsp Red wine vinegar
  • 2 cloves Garlic (minced)
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly ground black pepper
  • 1 tsp Honey (optional)

Instructions

  1. Preheat the oven to 425°F. Halve the cherry tomatoes, toss with 1 tbsp olive oil, a pinch of salt and pepper, and spread on a rimmed baking sheet. Roast 15–20 minutes until blistered and slightly jammy; set aside to cool a bit.

  2. Tear the baguette into rough 1–2 inch pieces and spread on another baking sheet. Drizzle with 1 tbsp olive oil and toast in the oven 8–10 minutes until golden and crisp but still a little chewy inside. Cool briefly.

  3. Whisk together 2 tbsp olive oil, red wine vinegar, minced garlic, honey (if using), 1/2 tsp salt, and 1/2 tsp pepper to make the dressing.

  4. Thinly slice the red onion and add to a small bowl of cold water for 5 minutes to take the sharp edge off, then drain well.

  5. In a large bowl combine the warm toasted bread pieces, roasted tomatoes (including any juices), drained red onion, and most of the basil (reserve some for garnish). Pour the dressing over and toss gently so the bread soaks up the flavors.

  6. Let the salad rest 5–10 minutes so the bread softens slightly but still holds texture. Taste and adjust seasoning if needed.

  7. Tear the burrata into pieces and arrange on top of the panzanella. Scatter remaining basil leaves and a final drizzle of olive oil.

  8. Serve warm or at room temperature, encouraging guests to break the burrata so its creamy center mixes into the salad.

Tips & Notes

  • Use a day-old or slightly stale baguette if possible — it soaks up dressing without turning to mush.
  • Roast tomatoes until jammy for the best flavor; if tomatoes are very ripe, shorten roasting time to avoid collapsing them completely.
  • If you prefer less richness, swap half the burrata for torn fresh mozzarella or ricotta salata shavings.
  • Make the salad 30 minutes ahead and toss again before serving so flavors meld; add burrata just before serving.