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Panzanella Caprese Salad

Panzanella Caprese Salad

  • Author: Seasoned Sprinkles
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 17 minutes
  • Yield: 1 large salad 1x


Panzanella Caprese Salad is the perfect summer dinner salad. This hearty take on Caprese salad comes together quickly, in under twenty minutes.



For the salad

  • 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

For the balsamic glaze

  • 1 cup of balsamic vinegar
  • 2 tbs of honey


For the salad

  1. Preheat the oven to 350.
  2. 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.
  3. While bread is in the oven, halve the cherry tomatoes and set aside.
  4. Toss the bread with remaining olive oil, cherry tomatoes, basil, and mozzarella. Finish with balsamic glaze.

For the balsamic glaze

  1. 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.


  • Serving Size: 2-4 servings