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I slightly adapted this recipe by Melissa Roberts, Gourmet Magazine, May 2009.
This wonderful seasonal salad, when the tomatoes are over flowing in your garden, is one of those recipes that you'll crave and look forward to each year.
This salad combines two Italian classic into one fantastic salad. This bread salad is a take-off of the delicious
Insalata Caprese Salad (Tomato and Mozzarella Salad).
Photo by Stephanie
Foley, Gourmet Magazine
More of Linda's delicious
Salad and Salad Dressing Recipes.
Panzanella Caprese Salad - Tuscan Bread Salad
Salad and Salad Dressing,
Yields: 6 to 8 servings
Prep time: 30 min
1 (18-inch) piece of baguette or Italian-style bread, cut into 1-inch cubes*, divided
1/3 cup plus 2 tablespoons extra-virgin
Coarse salt and freshly ground
black pepper to taste
3 tablespoons good-quality
capers, drained and chopped
1 1/2 pounds fresh vine-ripened
tomatoes, peeled, seeded and diced into
1 small red
onion, peeled, halved and thinly sliced
1 pound fresh
mozzarella cheese, cut into 1-inch
1/2 cup fresh
basil leaves, torn into pieces
How To Peel Fresh Tomatoes. If you are in a hurry, just cut up your tomatoes without peeling and seeding.
Please don't even attempt this salad with poor-quality tomatoes.
Fresh Mozzarella Cheese,
Mozzarella Cheese Making Kits, and
Mozzarella Cheese Slicers at What's Cooking America's Cooking Store.
Preheat oven to 375 degrees F. Place oven rack in middle of the oven.
Toss the bread cubes with the 2 tablespoons olive oil, salt, and pepper. Spread the bread cubes on a large baking sheet in a single layer;
bake approximately 12 to 15 minutes or until golden. Remove from oven and let cool.
Using a mortar and pestle, mash the garlic to a paste with 1/2 teaspoon salt.
Transfer to a large bowl and whisk in the balsamic vinegar, capers, and the remaining 1/3 cup olive oil.
Add the baked bread cubes, tomatoes, onion, mozzarella cheese, and basil; toss to combine.
Let stand at room temperature for 30 minutes before serving.
Panzanella Salad can be prepared ahead of time and refrigerated for 3 hours. Remove from refrigerator an hour or so before serving and bring to room temperature.
Makes 6 to 8 servings.