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Panzanella Caprese Salad
Prep Time:
20
minutes
mins
Cook Time:
15
minutes
mins
Inactive Time:
45
minutes
mins
Servings:
6
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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