Pear Panzanella Salad with Pistachios & Burrata
This recipe is not your classic, traditional Italian or Greek Panzanella salad. I’ve elevated the ingredients to make this salad a stand out starter or entrée for your next dinner party or meal prep.
What makes this salad extra special is using two different types of pears along with a golden white balsamic vinaigrette.
WHAT DOES PANZANELLA MEAN
Panzanella is a Tuscan, Italian style of salad. It traditionally is made with anchovies, chop vegetables, salad greens, and bread pieces soaked in dressing.
Often this salad is made with green basil, white fresh torn bread, and red tomatoes, expressing the official colors of Italy.
HOW TO MAKE A PANZANELLA SEASONAL
This healthy, plant-based version of Panzanella salad is designed to work with the season. I chose to make this for my clients using pears, but you can substitute the fruit for what is fresh and in season at any time. Try the following as the seasons change:
- Green & Gala Apples
- Grilled Peaches or Nectarines
- Ripe Strawberries
- A Berry Blend of strawberries, raspberries, blueberries, blackberries and pomegranates
DO I HAVE TO ADD CROUTONS
You can omit bread if it doesn’t support your diet and lifestyle at this time. Feel free to substitute with gluten-free croutons or a grain-free, Paleo, or Keto bread alternative.
It is easy to make your own croutons in under 20 minutes. Try my simple recipe for homemade croutons which only calls for 3 ingredients.
WHAT PEARS DO I USE
For this recipe, I like to use 2 different types of pears. I use a green Anjous pear and a yellow Bartlett pear. I make sure they are a medium softness (not to firm, not to soft and mushy).
When making this salad for meal prep, be sure to slice the pear just before serving. I dice the pear into 1-2-inch cubes. They goal is to slice the ingredients small, so you can get a little bit of everything on the fork to enjoy the mix of flavors in each bite.
ALTERNATIVE SALAD GREENS
Feel free to try this salad with other greens that are readily available or seasonal for you. This salad would work well with any of the following. Just be sure to chop the lettuce into 1-2-inch bite size pieces.
- Baby Romaine
- Red Leaf Lettuce
- Spring Mix
- 50/50 Spring & Spinach Mix
If you make this recipe, please let me know. Bookmark this recipe and leave a comment below or take a photo and tag me on Instagram with #starseedkitchen.Print
This salad makes enough for 4 entrees or 6 appetizers. Add more salad greens as desired. Any extra salad dressing will keep in the refrigerator for two weeks.
- 8 cups butter lettuce (Boston lettuce), or 2 bags of pre chopped lettuce
- 2 pears, medium diced
- 1 small radicchio balls, chopped
- 4 medium burrata cheese balls
- ½ cup basil leaves, chiffonade
- 3 cups sourdough bread croutons, 1-2-inch cubes in size
- ½ cup pistachios, crushed
- ¼ sunflower seeds
- 1 radish, sliced thin for garnish
- 2 garlic cloves
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon sea salt
- ¼ cup white balsamic vinegar
- 1 lemon, juice and zest
- ¾ cup of extra virgin olive oil
- Prepare the salad dressing. Add all items to a high-speed blender, except the olive oil. Puree on medium, till garlic cloves are broken down. Slowly drizzle in olive oil and blend till incorporated. Set aside.
- Chop butter lettuce and radicchio into 2-inch bite size pieces. In a large salad bowl, toss lettuce leaves until well mixed.
- Add diced pears, basil leaves, croutons, and a few tablespoons of dressing. Toss well and plate into four salad bowls. Slice burrata balls in half and add two pieces on top of each salad. Sprinkle with pistachios and sunflower seeds. Garnish with radish slices.
Be sure to chop the butter lettuce and radicchio in 2-inch bite size pieces. I like keeping the lettuce, radicchio and croutons similar in size for more continuity.
Keywords: panzanella salad, pear panzanella salad, health panzanella salad, buratta salad, pear salad
ABOUT THE AUTHOR
Hi, I’m Whitney Aronoff, a Holistic Chef based in Laguna Beach, California. I graduated from Southern Methodist University with a degree in Communications, and went on to the health supportive culinary school, The Natural Gourmet Institute, in New York City. I work as a personal chef and teach cooking classes, with a focus on healthy, whole foods cooking.
My goal is to help people feel their best by sharing delicious, healthy recipes I prepare weekly for my clients. I want you to have the energy to live your best life and fulfil your dreams. As we become more conscious and make more quality food choices, our body, mind, soul and the planet benefits.