Panzanella Salad (Caprese-Style)
A vibrant Panzanella Salad with all the fresh flavors of an Italian Caprese Salad. This bowl of summer goodness is a feast for the senses and the glory of the dinner table.
Caprese Panzanella Salad
The beauty of Italian food is that it’s all about celebrating fresh local ingredients.
It’s simple. It’s rustic. It’s made with so much care. It’s utterly irresistible.
Our Estate d’Italia (Summer of Italy) continues today with a Panzanella Salad , a fresh dish loaded not only with tons of veggies, but hearty toasted homemade croutons.
We make panzanella salads all summer long, incorporating as many garden goodies as possible, Yet this caprese version, offers fresh tangy red and golden tomatoes, sweet basil leaves, garlic, shallots, teeny-tiny mozzarella balls… All the fabulous flavors of a good caprese-style salad.
Easy Panzanella Salad
This Caprese Panzanella is an absolute hit with my family and friends. It’s amazing how fast a salad disappears when it incorporates an abundance of buttery croutons, and is drizzled with earthy olive oil and sweet balsamic vinegar.
Plus, it’s SO easy to make…
Start by loading all your veggies and mozzarella balls into a big salad bowl. Then melt butter in a large skillet, and toss in large sourdough cubes. Toast the croutons on all sides and mix them into the salad.
Drizzle with oil and balsamic glaze. You’ve got an Italian bread salad that can make a meal.
Buon Appetito!
Panzanella Salad Add-Ins and Variations
- Swap shallots for red onion or scallions.
- Use feta chunks or parmesan shavings instead of fresh mozzarella pearls.
- Use up your stale bread, or swap the sourdough for ciabatta or french bread.
- Add any extra fresh produce you like including: sliced cucumbers, red bell pepper, yellow bell pepper, heirloom tomatoes, peaches, or plums.
- Instead of balsamic glaze, drizzle your favorite vinaigrette over the top, or use extra virgin olive oil and red wine vinegar.
- Add protein like cooked chicken, shrimp, or steak.
Make sure to keep watch on Instagram and Facebook for all our exciting Italy shots this month.
Panzanella Salad (Caprese-Style)
Ingredients
- 4 cups grape tomatoes
- 3 cups golden grape tomatoes
- 1 bunch fresh basil
- 8 ounces mini mozzarella balls drained
- 1 clove garlic minced
- 1 small shallot quartered and sliced thin
- 4 cups cubed sourdough bread
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1-2 teaspoons balsamic glaze
- Salt and pepper
Instructions
- Cut all the tomatoes in half and place in a large salad bowl. Tear 12-15 basil leaves into pieces and add them to the bowl. Then add the mozzarella balls, garlic and sliced shallots to the bowl.
- Place the butter in a large skillet over medium heat. Once it has melted, add the bread cubes to the skillet and toss to coat in butter. Toast the bread cubes on all sides until they are golden and crispy.
- Add the toasted bread cubes to the salad. Toss, and salt and pepper to taste. Drizzle with olive oil and balsamic glaze and serve immediately.
This was absolutely delicious and a wonderful use of abundant summer tomatoes! I used French bread because that’s what I had and just made sure to toast a little longer.