This recipe is a crowd pleaser. Beautiful tomatoes, basil, marinated mozzarella, and delicious bread make this version of a panzanella salad very special.
I don’t know if I think any produce is as beautiful as multi-colored, fresh cherry tomatoes. This salad puts them on display.
This recipe, which the idea actually comes from my beautiful friend, Megan, pairs a traditional panzanella bread salad with a much-loved caprese salad.
Your friends and family will love this easy-to-assemble and delicious side or appetizer.
Recipe: Caprese Panzanella Salad
2 pints cherry or grape tomatoes (any color or variety)
2 12-ounce containers marinated mozzarella balls (these are marinated in oil and herbs)
1/2 – 2/3 loaf of day old french bread, cubed
Fresh basil leaves
1/4 cup balsamic vinegar
extra virgin olive oil (amount will depend if the oil in the mozzarella provides equal coverage over all the ingredients)
sea salt (to taste)
pepper (to taste)
Directions
Slice up about halve of the tomatoes. I leave the remaining tomatoes whole to add different textures.
Roll the basil up length-wise (think cigar-shaped), and slice into ribbons.
Mix up the tomatoes, mozzarella, basil, and balsamic vinegar in a bowl. Stir with a rubber spatula.
Mix in the day old bread. Two tips here: 1) if you only have fresh bread, cube and place in a 350 degree over for 10 minutes to harden, and 2) the amount of the bread will depend on your preference. I usually just try to make sure the amount of bread is equal to the amount of mozzarella and tomatoes.
This is when you need to assess the olive oil situation. You may need to add a bit more if the oil from the mozzarella is not evenly covering the bread.
Toss in a few grinds of freshly cracked pepper and a few sprinkles of salt.
Let sit for 30 minutes or so before serving.
Enjoy!
Leave a Reply