Panzanella Caprese Salad

Caprese panzanella salad is a rustic bread salad that bursts with sweet tomatoes, pungent basil, and creamy mozzarella tossed in a tangy balsamic reduction. This summer panzanella salad will be on repeat as an easy dinner option during the warmer months.

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Prep Time: 10

Cook Time: 7

Total Time: 17

Course: salads

Cuisine: Italian

Keyword: Caprese panzanella salad, panzanella caprese salad, panzanella salad with mozzarella

Servings: large salad

Calories: 668kcal

Author: jfletcher

Ingredients

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

Instructions

For the salad

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.

For the 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.

Notes

see post for notes

Nutrition

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