Panzanella with Burrata & Tuna : Fresh, No-Cook Italian Salad Bursting with Flavor

When Summer Calls, This No-Cook Panzanella Answers

Hey there, friend! Isla here from BiteTide, coming to you from my sun-drenched kitchen. Can we just take a moment to appreciate those days when turning on the oven feels like a cardinal sin? You know the ones—when the air is thick with heat, and the very idea of standing over a hot stove makes you want to lie down on the cool kitchen tiles. It’s on exactly those days that this glorious, no-cook Panzanella with Burrata & Tuna becomes my absolute hero.

This isn’t just a salad. Oh no. This is a vibrant, textural symphony that sings of sun-ripened tomatoes, perfectly chewy bread, and the luxurious creaminess of burrata, all brought together by the rich, savory depth of high-quality tuna. It’s rustic Italian magic at its finest, and the best part? It comes together in about 15 minutes, with zero cooking required. We’re talking about a meal that’s as satisfying as it is stunning, a dish that feels both indulgent and incredibly fresh. So, let’s ditch the fuss and dive headfirst into a bowl of pure, unadulterated summer joy.

A Coastal Memory in Every Bite

This recipe always takes me back to a specific summer afternoon in my little coastal hometown. I was about ten years old, and my Nonna was visiting from Italy. The heat was relentless, and my dad had just come back from the docks with the day’s catch. But instead of firing up the grill, Nonna took one look at our wilted spirits and got to work. She sent me to the garden for tomatoes and basil, cubed up yesterday’s loaf of ciabatta, and opened a few jars from the pantry.

What she created felt like a miracle. A feast from (almost) nothing. We sat around the old wooden table on the porch, the sea breeze drifting in, and devoured this incredible, bread-based salad. There was no burrata or fancy tuna back then—just simple, honest ingredients. My version is a love letter to that day, an elevated take on Nonna’s resourceful spirit. It’s a reminder that the most memorable meals aren’t about complexity; they’re about heart, freshness, and sharing something truly delicious with the people you love.

Panzanella with Burrata & Tuna : Fresh, No-Cook Italian Salad Bursting with Flavor

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• Author: islamerrick
• Total Time: 10 minutes
• Yield: 2–3 servings 1x
• Diet: Halal

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Description

Panzanella with burrata & tuna is a bright, no‑cook Italian‑inspired salad mixing juicy tomatoes, crusty bread, fresh herbs, creamy burrata, and flaky tuna. It’s easy to assemble and bursting with Mediterranean flavor — perfect for a light lunch or a refreshing dinner on warm days.

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Ingredients

Scale 1x2x3x

• 2 cups day‑old crusty bread (ciabatta or baguette), cut into 1-inch cubes
• 3–4 large ripe tomatoes, chopped into chunks
• 1 small cucumber, sliced or diced (optional)
• 1/4 red onion, thinly sliced
• 1 can (about 5–6 oz / 150–170 g) tuna in olive oil or water, drained
• 1 ball (about 4–6 oz / 120–170 g) burrata cheese
• Fresh basil leaves, roughly torn or chopped
• Fresh parsley (optional), chopped
• 3 tbsp extra‑virgin olive oil
• 1 tbsp red wine vinegar (or lemon juice)
• Salt and freshly ground black pepper, to taste
• A few capers (optional), drained, for briny bite

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Instructions

1. Place the bread cubes in a large salad bowl. If the bread is very hard, you can wet your hands slightly and rub the cubes gently under cold water, then squeeze out excess moisture (this helps soften slightly while keeping some crustiness).
2. Add the chopped tomatoes, cucumber (if using), and red onion over the bread cubes.
3. Drizzle the olive oil and red wine vinegar over the bread and vegetables. Season with a pinch of salt and generous black pepper. Toss gently to combine, letting the bread soak up some of the juices.
4. Add the drained tuna to the bowl, breaking it into large flakes with a fork. Add torn basil leaves and parsley (if using), and gently fold everything together just to mix; try not to break up the tomatoes too much.
5. Transfer the salad to a serving plate or keep in the bowl. Place the burrata ball on top (or tear open and nestle the creamy center among the salad).
6. Scatter capers (if using) around. Drizzle a little extra olive oil and a final crack of black pepper. Let the salad rest 5–10 minutes before serving — this helps the flavors meld and the bread to soften slightly without becoming mushy.
7. Serve immediately, with extra burrata, basil, or a squeeze of lemon if desired.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad, No-Cook
• Method: Assemble
• Cuisine: Italian / Mediterranean

Nutrition

• Serving Size: 1 of 3 servings
• Calories: 420
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 22 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 30 mg

Your Flavor Lineup: Simple, Quality Ingredients

This recipe is all about letting a few star ingredients shine. Here’s what you’ll need to make this summer dream a reality. Don’t stress if you need to make a swap—I’ve got you covered with my favorite chef insights and substitutions!

• 4 cups ciabatta or crusty bread, cut into cubes – This is the “pan” in panzanella! A sturdy, crusty loaf with a soft interior is key. Stale bread is actually perfect here as it soaks up the dressing without getting mushy. No ciabatta? A rustic sourdough or a baguette will work wonderfully.
• 2 cups fresh tomatoes, chopped – This is where you should splurge a little. Go for the ripest, most fragrant heirlooms or cherry tomatoes you can find. They provide the essential juicy foundation for our dressing. In a pinch, even good-quality canned cherry tomatoes (drained) can work off-season!
• ½ small red onion, thinly sliced – They add a necessary sharp, peppery bite. If raw onion is a bit too intense for you, a quick 10-minute soak in ice water will tame that sharpness beautifully.
• 2 (5 oz) cans high-quality tuna packed in oil – This is a non-negotiable flavor powerhouse! Don’t drain the oil away—that’s liquid gold. I prefer Italian or Spanish ventresca (tuna belly) for its melt-in-your-mouth texture, but any good olive oil-packed tuna will be fantastic. The oil becomes the base of our dressing.
• 2 balls fresh burrata cheese – The showstopper! That creamy, dreamy center spilling over the salad is pure bliss. If you can’t find burrata, fresh mozzarella (bocconcini) is a great backup.
• ¼ cup fresh basil leaves – The fragrance of summer. Tear it with your hands at the last second to prevent bruising and to release all those incredible aromatic oils.
• Salt & black pepper to taste – Season as you go! Tomatoes need a good pinch of salt to truly wake up their flavor.
• Optional: red wine vinegar or lemon juice for brightness – A tiny splash (about a tablespoon) can cut through the richness and make all the flavors pop. I always add it!

Let’s Build Your No-Cook Masterpiece

Ready to create some magic? Follow these steps, and you’ll have a restaurant-worthy dish on your table in minutes. I’ve sprinkled in my favorite chef hacks to make it foolproof!

1. Prep Your Bread: If your bread isn’t already a day old, spread the cubes on a baking sheet and pop them in a 350°F (175°C) oven for 5-7 minutes until just crisp on the outside but still soft within. Chef’s Hack: You want texture, not croutons! We’re aiming for a chewy bite that can hold its own against the juicy tomatoes.
2. Combine the Base: In a large, beautiful bowl (we eat with our eyes first!), combine the toasted (or stale) bread cubes, chopped tomatoes, and thinly sliced red onion. Chef’s Hack: As you toss this, gently press some of the bread into the tomatoes. This helps kickstart the process of the bread soaking up all that delicious tomato juice.
3. Unlock the Tuna Treasure: Open your cans of tuna. Here’s the key step: DON’T DRAIN THEM! Instead, carefully pour the fragrant tuna oil from the cans right over the bread and tomato mixture. Then, use a fork to flake the beautiful tuna chunks over the top. Chef’s Hack: This reserved oil is packed with flavor and acts as the heart of your dressing. It’s what makes this dish so uniquely delicious.
4. The Brightening Agent: Now is the time to add that optional splash of red wine vinegar or a squeeze of fresh lemon juice if you’re using it. It adds a necessary layer of acidity that balances the fat from the oil and cheese.
5. Season and Toss: Add a generous pinch of salt and a few cracks of black pepper. Now, using your hands or two large spoons, toss everything together gently but thoroughly. You want every cube of bread to get a little love from the oil, tomato juice, and seasoning.
6. The Grand Finale: Let the salad sit for about 10-15 minutes. This is not an idle step! It allows the flavors to marry and the bread to achieve that perfect texture—not too hard, not too soggy. Just before serving, tear the burrata balls over the top and scatter the fresh basil leaves. Chef’s Hack: Tearing, rather than slicing, the burrata creates beautiful, rustic edges and pockets of creamy goodness.

How to Serve This Stunning Salad

Presentation is part of the fun! I love serving this Panzanella family-style, right in the big wooden bowl I mixed it in. The visual of the white burrata, red tomatoes, and green basil is just gorgeous. For a real trattoria feel, drizzle a little extra virgin olive oil over the top and add one final crack of black pepper. This salad is a complete meal in itself, but it’s also fabulous with a glass of crisp Pinot Grigio or a chilled Rosé on the side. If you’re serving a crowd, it pairs beautifully with some simply grilled shrimp or a platter of prosciutto-wrapped melon.

Ride Your Own Flavor Wave: 5 Tasty Twists

One of the best things about this recipe is its flexibility. Make it your own with these simple variations!

• Mediterranean Vibe: Swap the tuna for a can of high-quality oil-packed sardines or anchovies and add a handful of kalamata olives and chopped cucumbers.
• Vegetarian Delight: Omit the tuna and use 1/3 cup of a good extra virgin olive oil for the dressing. Add a can of rinsed chickpeas for protein and a satisfying bite.
• Spicy Kick: Add a pinch of red pepper flakes with the seasoning, or toss in some thinly sliced fresh chili pepper for a bit of heat.
• Caprese-Style: Add 1/2 cup of small, fresh mozzarella balls (bocconcini) along with the burrata and stir in a tablespoon of pesto with the dressing.
• White Bean & Herb: Replace the tuna with a can of rinsed cannellini beans and use a mix of fresh basil, mint, and parsley for an extra herby punch.

From My Kitchen to Yours: A Few Final Thoughts

This recipe has evolved so much since that first summer with my Nonna. I’ve made it for countless potlucks, picnics, and last-minute dinners, and it never fails to impress. One of my favorite kitchen fails-turned-win involved the time I accidentally used the bread we’d set aside for breadcrumbs—it was rock hard! I ended up having to briefly run the cubes under water before toasting them, and you know what? It created the most perfectly chewy texture. A happy little accident!

The true beauty of this Panzanella is its spirit of “no rules.” Taste as you go. Adjust the salt. Add more basil if your heart desires. This dish is meant to be a joyful, stress-free expression of what’s fresh and delicious. It’s a reminder that cooking doesn’t have to be complicated to be spectacular.

Your Panzanella Questions, Answered!

I’ve gotten so many wonderful questions about this recipe over the years. Here are the ones that pop up most often.

• Q: My salad turned out a bit soggy. What happened?
  A: The most common culprit is using bread that’s too soft or fresh. Stale, crusty bread is your best defense! Also, make sure you’re not adding the burrata too early—it’s meant for the very end. If you’re using the optional vinegar, adding it right before serving can also help maintain texture.
• Q: Can I make this ahead of time?
  A: You can do some prep! You can chop the veggies and toast the bread a few hours ahead. But for the best texture, combine everything (except the burrata and basil) about 15-30 minutes before you plan to serve. Add the cheese and herbs right at the finish line.
• Q: I can’t find burrata. What’s the best substitute?
  A: No worries! Fresh mozzarella (especially the smaller bocconcini balls) is the next best thing. It won’t have the same creamy center, but the flavor and texture will still be delightful. A dollop of fresh ricotta can also work in a pinch.
• Q: Is there a way to make this with chicken instead of tuna?
  A: Absolutely! Shredded rotisserie chicken would be fantastic. Since you won’t have the flavorful tuna oil, you’ll need to make a simple vinaigrette with 1/3 cup extra virgin olive oil, 2 tablespoons lemon juice, salt, and pepper.

Nutritional Information*

Per Serving (approx.): Calories: 420 | Protein: 25g | Carbs: 22g | Fat: 28g | Fiber: 3g

*Please note: This is an approximate estimate based on the specific ingredients used. Values can vary depending on your brands and exact quantities.

Love This Recipe? Save It For Later!

If this Panzanella with Burrata & Tuna made your taste buds dance, be a gem and save it to your Pinterest board! It helps me out more than you know, and you’ll have this splash of summer flavor ready whenever you need it.