Panzanella Caprese Salad
Say hello to my current favorite dinner: panzanella caprese salad.
Let’s be real. It’s basically bread and cheese with beautiful summer cherry tomatoes in the most delicious balsamic glaze ever. But we can call it salad, so therefore…it’s obviously full of vegetables and not bread and cheese, right?
Ok, so that’s not how it works, but I can justify almost anything based on the word salad. Anything. Including eating copious amounts of bread and cheese.
I know I’ve professed my deep love of all things Caprese before. I am feeling that times three this summer as one of the things I am definitely craving during this twin pregnancy is fresh tomatoes. But the problem I was running into was regular Caprese, which has always been my go to summer lunch or light dinner was just too light. I’d have to eat like two balls of fresh mozzarella to feel remotely full and then I’d be hungry three minutes later.
So the salad needed bulk. And what better way to bulk up a Caprese than with carbs in the form of delicious, golden brown cubed Italian bread? Anyway, for the rest of summer this is your meal. Toasted Italian bread brushed with olive oil, fresh mozzarella, and cheese.
It’s super easy to put together. Just cube up half a loaf of good Italian bakery bread and brush it with olive oil. Sprinkle it with garlic, salt, and pepper and pop it in the oven and bake it in until its golden.
While the bread is oven getting happy, get the balsamic and honey going on a burner. Cook it over medium heat until it bubbles and thickens. By the time the balsamic glaze is done, the bread will happy too. All golden and crunchy and yummy. Like softer bread croutons. So good.
Then you toss it all together with the halved, cherry tomatoes and the beautiful little mozzarella balls and some basil. Drizzle the balsamic glaze on and boom, summer goodness on a plate.
The perfect light summer dinner.
Looking for other Caprese recipes? Try these:
Yields 1 large salad
Serves 2-4 servings
Panzanella Caprese Salad is the perfect summer dinner salad. This hearty take on Caprese salad comes together quickly, in under twenty minutes.
10 minPrep Time
7 minCook Time
17 minTotal Time
- 1 pint of cherry tomatoes, halved
- 8 ounces of mini fresh mozzarella balls
- half a loaf of a loaf of bakery Italian bread, cut into cubes
- 4 tbs olive oil, divided
- 1 clove of garlic, crushed
- salt and pepper to taste
- 20 fresh basil leaves
- 1 cup of balsamic vinegar
- 2 tbs of honey
- Preheat the oven to 350.
- Cube the bread into roughly 1 inch cubes. Toss with 3 tbs olive oil and one cube of crushed garlic. Spread out evenly onto a baking tray. Season with salt and pepper. Bake at 350 for about 5 minutes or until golden. Turn bread over and bake for another 2 to 3 minutes. Remove from oven.
- While bread is in the oven, halve the cherry tomatoes and set aside.
- Toss the bread with remaining olive oil, cherry tomatoes, basil, and mozzarella. Finish with balsamic glaze.
- Add one cup of balsamic vinegar to a small sauce pan over medium heat and whisk in two tablespoons of honey. Cook until the mixture comes to a slow boil and reduces to make a thick syrup (about 5 minutes), stirring regularly. Remove from heat and pour on salad.