Fresh Caprese Panzanella Salad
A bright and fresh salad combining juicy heirloom tomatoes, creamy small-curd mozzarella, fragrant basil, and crusty bread soaked in a tangy balsamic dressing. Perfect for a light, satisfying summer meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Italian
Ingredients
Scale
- 3 cups (450g) ripe heirloom tomatoes, roughly chopped
- 8 oz (225g) fresh small-curd mozzarella, torn into bite-sized pieces
- 1 cup packed (25g) fresh basil leaves, torn
- 1 small red onion, thinly sliced (optional)
- 4 cups (120g) day-old crusty bread, cut into 1-inch cubes (sourdough or ciabatta recommended)
- 1/4 cup (60ml) extra virgin olive oil
- 2 tbsp (30ml) balsamic vinegar
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
Instructions
- Cut day-old crusty bread into 1-inch cubes (about 4 cups/120g). If bread is fresh, toast lightly in a 350°F (175°C) oven for 10 minutes to dry it out.
- Roughly chop 3 cups (450g) of ripe heirloom tomatoes into bite-sized pieces.
- Thinly slice one small red onion. For milder flavor, soak slices in cold water for 5 minutes then drain well.
- Tear 8 oz (225g) of small-curd fresh mozzarella into bite-sized pieces.
- Tear about 1 cup (25g) of fresh basil leaves gently by hand.
- In a small bowl or jar, combine 1/4 cup (60ml) extra virgin olive oil, 2 tbsp (30ml) balsamic vinegar, 1 minced garlic clove, and salt and freshly ground black pepper to taste. Whisk or shake well until emulsified.
- In a large bowl, add bread cubes, tomatoes, mozzarella, sliced onion, and basil. Pour dressing over and toss gently but thoroughly to coat evenly.
- Let the salad sit at room temperature for 10–15 minutes to allow the bread to soak up the dressing and tomato juices.
- Taste and adjust salt and pepper as needed before serving.
Notes
Use day-old sourdough or ciabatta bread for best texture. Let the salad rest after tossing to allow bread to soak up dressing without becoming soggy. For gluten-free option, use gluten-free bread. Avoid overhandling tomatoes to prevent mushiness. Adjust dressing balance to taste.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 320
- Fat: 22
- Carbohydrates: 18
- Fiber: 3
- Protein: 12
Keywords: Caprese, Panzanella, salad, summer recipe, fresh tomatoes, mozzarella, basil, crusty bread, easy salad