Panzanella Caprese Salad Recipe – Tuscan Bread Salad

 

Panzanella Caprese Salad is a wonderful seasonal bread salad when the vine-ripened tomatoes are over flowing in your garden.  This salad is a take-off of the delicious Insalata Caprese Salad (Tomato and Mozzarella Salad).  It is a wonderful seasonal bread salad when the vine-ripened tomatoes are over flowing in your garden.  This salad is a take-off of the delicious salad combines two Italian classic into one fantastic salad.  You will crave and look forward to this Panzanella Caprese Salad each year.

 

Panzanella Caprese Salad

 

More of Linda’s delicious Salad and Salad Dressing Recipes.

 

Panzanella Caprese Salad Recipe – Tuscan Bread Salad:

Panzanella Caprese Salad Recipe - Tuscan Bread Salad

Prep Time: 30 minutes

Cook Time: 0

Yield: 6 to 8 servings

Ingredients:

1 (18-inch) piece of baguette or Italian-style bread, cut into 1-inch cubes*
1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
Coarse salt and freshly ground black pepper to taste
1 clove garlic
3 tablespoons good-quality balsamic vinegar
3 tablespoons capers, drained and chopped
1 1/2 pounds fresh vine-ripened tomatoes, peeled, seeded and diced into 1-inch pieces*
1 small red onion, peeled, halved and thinly sliced
1 pound fresh mozzarella cheese, cut into 1-inch chunks
1/2 cup fresh basil leaves, torn into pieces

* Learn How To Peel Fresh Tomatoes.  If you are in a hurry, just cut up your tomatoes without peeling and seeding.  Please do not even attempt this salad with poor-quality tomatoes.

 

Instructions:

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.

 

https://whatscookingamerica.net/Salad/PanzanellaCaprese.htm

Sources:  I slightly adapted this Panzanella Caprese Salad Recipe by Melissa Roberts, Gourmet Magazine, May 2009.  Photo by Stephanie Foley, Gourmet Magazine.

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