Caprese Panzanella
What’s better than the tomato, mozzarella, basil combination?
Adding cubes of toasted, olive oil soaked bread, of course!
If you ❤️ a good caprese salad, I think you’re going to fall head over heels in love with this Caprese Panzanella. It might just be your go-to salad all summer long.
In case you’re wondering, “panzanella “just means bread salad in Italian. It’s one of those simple, country dishes that housewives turned to in order not to waste any bread that was a little bit too chewy or dried out to eat as is. It generally includes some sort of vinaigrette and often tomatoes and onions. Pairing it with the classic caprese ingredients of tomatoes, mozzarella, basil and balsamic takes an ordinary panzanella to an I-can’t-stop-eating-it level!
And you’re going to love the speed and ease at which this colorful salad comes together, making it the perfect summer side, though I have to admit I would be happy with this as the main course!
Crunchy bread, sweet, juicy tomatoes and creamy little bits of fresh mozzarella . It’s simple perfection bite after bite after bite…
Caprese Panzanella
Makes about 8 servings
Prep Time: About 40 minutes
Ingredients
1 pound cherry or grape tomatoes, halved
1 pound fresh mozzarella, cut into small cubes
2 garlic cloves, minced
¼ cup balsamic or red wine vinegar (I’ve made it with both and it works equally well)
Kosher salt and black pepper
⅔ cup extra-virgin olive oil, divided
About ½ pound rustic country bread, store-bought or this homemade one, cut into bite-sized cubes
Handful of fresh basil, cut into thin strips
The Recipe
1. Place the tomatoes and mozzarella into a large bowl. In a small bowl, whisk together the garlic, vinegar and a large pinch of salt and pepper. Then whisk in ⅓ cup of the olive oil. Set aside.
2. Heat the remaining ⅓ cup olive oil in a large skillet over medium-high heat. Add the bread cubes and a pinch of salt and pepper too. Sauté for 7-8 minutes, tossing bread every so often, until all the cubes are browned and crisp. Add to the bowl with the tomato and mozzarella and toss well. Slowly pour on the reserved vinaigrette, allowing it to sink into the bread a bit before adding more. You may or may not want to use all of it. Add the basil and toss again. Taste and add more salt and pepper if necessary. You can serve this immediately but it’s better to let it sit for at least 30 minutes to allow the flavors to meld together.
3. Store leftovers in an airtight container in the fridge for a few days. While this is best on the day you make it. it’s also might tasty when cold., right out of the fridge
Enjoy!
Note: Recipe adapted from Cook Like A Pro by Ina Garten. I cut the mustard, reduced the amount of olive oil and basil and have sometimes used balsamic vinegar instead of red wine with great success. I also simplified the cooking techniques a bit too.
