Caprese Panzanella
Ingredients
1 pound loaf bread, something crusty that won’t get mushy (I used “Como” bread from my local Safeway)
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
3-4 large tomatoes, or some combination of large and small tomatoes, cut into cubes
1⁄2 pound fresh mozzarella, cubed
1 cup basil leaves, chopped
For the dressing:
1⁄4 cup olive oil
1 1⁄2 tablespoons balsamic vinegar
1⁄4 teaspoon Dijon mustard
1 clove garlic, minced
1⁄4 teaspoon kosher salt
Freshly ground black pepper, to taste
Instructions
1. Preheat oven to 400*F. While it’s heating cut bread into 1-inch cubes. Toss cubes with 2 tablespoons olive oil and season with salt and pepper. Spread cubes out on rimmed baking sheet and place in oven. Toast for 10-20 minutes until slightly crispy but not hard. Remove from oven and let cool on the sheet.
2. Combine bread cubes, tomatoes, mozzarella, and basil in a large bowl.
3. Whisk together all dressing ingredients, or combine with a hand blender. Pour dressing over salad and toss well. Let flavors meld for 5-10 minutes before serving.
Comments
This recipe is from The Hazel Bloom and I was super excited to try it out! I love panzanella and I love caprese, this salad seemed like a great combination of both. And it was. Even Lance enjoyed it and he prefers his food to be hot. The dressing had great flavors which tied all the traditional caprese ingredients together very well.
Shown here with Horseradish-Crusted Beef Tenderloin.
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