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Panzanella Caprese Salad

Prep Time: 20 minutes
Cook Time: 15 minutes
Inactive Time: 45 minutes
Servings: 6

Ingredients
 

FOR THE CROUTONS:

  • ½ large loaf crusty Italian bread, cut into 1” cubes (about 6 cups)
  • ¼ cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon freshly ground black pepper

FOR THE BALSAMIC DRESSING:

  • 3 tablespoons balsamic vinegar
  • 1 tbsp. balsamic glaze
  • 1 ½ teaspoons Dijon mustard
  • ½ teaspoon kosher salt
  • Pinch of freshly ground black pepper
  • ¾ cup extra virgin olive oil

FOR THE SALAD:

  • 1 10-ounce container cherry tomatoes
  • 1 large English cucumber, peeled, cut into ¾” chunks
  • 1 8-ounce container ciliegine mozzarella balls, drained (or 8-ounces fresh mozzarella, cubed)
  • 1 large handful fresh basil leaves, chiffonade

Instructions
 

  • MAKE THE CROUTONS: Preheat the oven to 375-degrees and line a half sheet pan with parchment paper.
  • Place the bread in a large bowl.
  • Drizzle the oil over the bread.
  • Add the salt, garlic powder and pepper and toss well to combine.
  • Spread the bread evenly onto the prepared sheet pan.
  • Bake until the exterior is crispy, but the inside is still soft when squeezed, for 10 to 15 minutes; cool completely.
  • MAKE THE DRESSING: In a medium bowl, whisk the balsamic vinegar, balsamic glaze Dijon, salt and pepper until well combined.
  • While whisking constantly, drizzle in the olive oil to emulsify.
  • ASSEMBLE THE SALAD: In a large bowl, combine the croutons, tomatoes, cucumber, mozzarella and basil and toss to combine.
  • Add dressing, to taste, and let sit for 15 minutes before serving.

Notes

This makes a generous amount of dressing. Dress the salad to your liking.
Course: Lunch, Salad, Side Dish
Author: Anthony Michael Contrino