Grapefruit Panzanella Recipe

Prepare and toast croutons

Preheat oven to 400°F (200°C). Cut the focaccia into 1-inch cubes (about 8 oz yields roughly 3–4 cups cubed). In a bowl, toss the focaccia cubes with 2 tablespoons olive oil, minced garlic, 1 tsp sea salt, and 1 tsp freshly ground black pepper until evenly coated. Spread in a single layer on a baking sheet. Bake 10–12 minutes, tossing once halfway, until golden and crisp at the edges. Remove and let cool; keep warm or at room temperature until assembly.

Emulsify dressing

In a small jar or bowl, combine 1 fl oz fresh grapefruit juice, 2 tsp white wine vinegar, 1 tsp honey, and 1 tsp Dijon mustard. Whisk until honey dissolves. Slowly whisk in 3 tablespoons extra-virgin olive oil until the dressing emulsifies. Season with 1 tsp fine sea salt and 1 tsp freshly ground black pepper. Taste and adjust sweetness or acidity as needed (add a little more honey or vinegar). Keep refrigerated if not using immediately and bring to room temperature before dressing salad.

Segment the grapefruit: Using a sharp knife, cut off top and bottom of each grapefruit, then slice away the peel and pith. Working over a bowl to catch juices, cut between membranes to release individual segments. Reserve any accumulated juice to add to the vinaigrette if desired (can add up to 1–2 tsp more juice). Pat segments lightly with paper towel to remove excess moisture.

Toss the base: In a large salad bowl, add 6 cups arugula. Add cooled focaccia croutons (use roughly half initially if you want some crunch retained on top) and gently toss with 2–3 tablespoons of the grapefruit vinaigrette to coat lightly. You may reserve additional vinaigrette to serve on the side.

Plate and add grapefruit: Transfer dressed arugula and croutons to serving plates or a shallow platter. Tuck grapefruit segments evenly among the greens.

Add burrata and pistachios: Tear or gently cut 8 oz burrata into 2–3 portions and place on the salad so the creamy centers remain intact. Scatter 3 tablespoons toasted, chopped pistachios over the salad for texture and flavor.

Final seasoning and glaze: Drizzle about 1 teaspoon extra-virgin olive oil over the burrata and greens for shine. Spoon 2 tablespoons balsamic glaze in a light zig-zag over the burrata and around the plate (or serve on the side). Sprinkle 1/2 teaspoon flaky sea salt over the cheese and a light grind of black pepper if desired.

Serve immediately so the focaccia croutons remain crisp. Offer any remaining vinaigrette on the side for guests to add more dressing.