Caprese Panzanella Salad
Caprese Panzanella Salad is an easy-to-make bread salad with all of the flavors of caprese! It has fresh tomatoes, fresh mozzarella, and fresh basil, along with toasted bread cubes and a light vinaigrette dressing.
Quick Look: Caprese Panzanella Salad
Ready In: 25 minutes
Serves: 4-6
Calories: 500 Calories
Main Ingredients: bread, fresh tomatoes, fresh mozzarella, fresh basil
Why You'll Love It: this Caprese Panzanella is so full of fresh flavor and is a delicious summer side dish or light salad!
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If you're looking for the ultimate summer salad, this Caprese Panzanella Salad is it. Juicy tomatoes, fresh mozzarella, crispy toasted bread, and basil all tossed in a simple vinaigrette. It's basically everything you love about caprese, but heartier and more satisfying.
This is one of those recipes I come back to all summer long. It's quick, easy, and perfect for using up day-old bread. Whether you're making it for a weeknight dinner with Italian Grilled Chicken or bringing it to a BBQ, it's always a hit.
Why You'll Love This Recipe
- It's the perfect summer salad. With juicy tomatoes, fresh basil, and creamy mozzarella, this salad is packed with all the fresh flavors of summer.
- Quick and easy to make. This recipe comes together in about 20 minutes, making it ideal for busy weeknights or last-minute gatherings. It's perfect with my Blue Cheese Burgers!
- A great way to use up stale bread. Instead of tossing leftover bread, you can turn it into something completely delicious by toasting it and soaking up all the vinaigrette.
- Hearty enough for a meal or side. Thanks to the toasted bread and mozzarella, this isn't your typical light salad. It's satisfying enough to stand on its own or pair with grilled protein.
- Perfect for entertaining. It's simple, crowd-pleasing, and easy to make ahead, which makes it a go-to for BBQs, potlucks, and summer dinners with friends.
- Easy to customize. You can add grilled chicken, cucumbers, or even swap in burrata to make it your own.
Key Ingredients
Tomatoes - any kind will work! I love using fresh garden tomatoes during the summer months, or tomatoes from the farmers market. This panzanella is super fun with multi-colored tomatoes
Fresh Mozzarella - definitely use fresh mozzarella vs shredded mozzarella. I like finding the little pearl balls of mozzarella or a log and slicing it into bite-sized pieces.
Fresh Basil - this panzanella is so delicious with fresh basil from the garden in the summer!
White Balsamic Vinegar
How to Make Caprese Panzanella Salad
First, prep the bread cubes to toast. I really love doing this on the stovetop, but it does take awhile to do it in batches. For that reason, I toasted them in the oven this time. Simply toss the bread cubes in a combination of butter and olive oil, and then toast in the oven at 375 for about 8-10 minutes.
You'll also need to make a simple vinaigrette. Do this by whisking together olive oil, white balsamic vinegar, fresh minced garlic, salt, and pepper. It's super simple and flavorful!
Next, in a big bowl, combine the halved tomatoes, fresh mozzarella, toasted bread cubes, and basil. Drizzle it all with the vinaigrette, and toss well. Then drizzle with a balsamic glaze - yum!
Expert Tips
Use day-old or toasted bread - soft, fresh bread will get too soggy. If your bread isn't stale, just cube it and toast it in the oven until golden and crisp.
Don't skip salting the tomatoes - this helps draw out their juices, which adds so much flavor to the salad and helps create a light, natural "dressing."
Let it sit before serving - give the salad 15 to 20 minutes after tossing so the bread can soak up all the delicious flavors without getting mushy.
Use the best tomatoes you can find - since tomatoes are the star, ripe, in-season tomatoes will make a big difference.
Don't overdress - start with less dressing and add more as needed...you want the bread to absorb flavor, not become soggy.
Storage - store leftovers in an airtight container for up to a couple days. This salad gets soggy quickly if dressed, so won't last much more than that.
Caprese Panzanella FAQs
Yes! You can make it a few hours ahead of time. In fact, letting it sit for a bit helps the flavors develop. Just know that the bread will continue to soften the longer it sits.
A crusty bread like sourdough, ciabatta, or a French baguette works best. You want something sturdy that can hold up to the dressing.
Make sure to toast the bread well and avoid adding too much dressing. Letting the salad sit briefly (but not too long) also helps strike the right balance.
Either works! Mozzarella pearls are quick and easy, while torn fresh mozzarella gives a more rustic texture.
This caprese panzanella is SO full of summer flavor! It's great as a light lunch or dinner on its own, or as a side salad. I love bringing panzanella salads to potlucks - you can't go wrong with a bunch of bread and fresh produce!
Other Bread Salads to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Caprese Panzanella Salad
Ingredients
Bread:
- 8 ounces French bread, cubed (this should be about 4-6 cups)
- 2 tablespoon butter
- 2 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
Salad:
- 20-24 ounces grape tomatoes I used a combination pack of heirloom tomatoes
- 8 ounces mozzarella balls cut into small pieces
- ½ cup fresh basil, chopped
- Balsamic glaze/reduction I use store-bought
Salad Dressing
- 3 tablespoon olive oil
- 2 tablespoon white balsamic vinegar regular works, too
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat hte oven to 350 degrees F.
- In a small bowl, whisk together the melted butter, olive oil, salt, and garlic powder.
- Toss the bread cubes with the butter/olive oil mixture.
- Place on a baking sheet and toast in the oven for 10 minutes. Let cool.
- Combine toasted bread cubes, tomatoes, fresh mozzarella, and fresh basil in a large bowl.
- In a small bowl, whisk together white balsamic vinegar, olive oil, garlic, salt, and pepper.
- Drizzle the dressing over the salad and toss to combine.
- Serve drizzled with balsamic glaze.
