Heirloom Caprese Panzanella Salad

close up of a bowl of panzanella salad with caprese flavors

Heirloom Caprese Panzanella Salad

Cool off with this refreshing Heirloom Caprese Panzanella Salad. Light, simple and quick to make, this combination of tomatoes and mozzarella is a summertime winner.

Prep Time 15

Cook Time 12

Total Time 27

Servings servings

Calories 232kcal

Ingredients

Croutons

4 cups rustic bread , cubed into 1/2" to 1" pieces
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper to taste

Salad

4 cups heirloom cherry tomatoes halved (and some quartered, depending on the size)
3 tablespoons balsamic vinegar
¼ cup extra virgin olive oil
4 oz. fresh mozzarella pearls quartered
2 garlic cloves minced
Kosher salt and freshly ground black pepper to taste
1 cup fresh basil leaves loosely packed and roughly chopped

Instructions

Preheat the oven to 400°F.
Cut the bread into bite-sized cubes, if you have not already.
Transfer the bread into a large bowl. Drizzle with the olive oil, then season with salt and pepper. Toss the bead until all the pieces are coated with the oil and seasoning.
Spread the bread pieces evenly across the surface of a baking sheet in a single layer, then transfer to the oven.
Bake for 10-12 minutes or until the croutons have browned and are toasted. Remove, let cool and set aside.
Add the halved tomatoes, balsamic vinegar, olive oil, mozzarella, garlic, salt and pepper in another bowl.
Stir to combine the ingredients using a spoon, then let them sit for at least 10 minutes to marinate.
Once the tomatoes are juicy, add ¾ cup of the chopped basil, tossing until combined.
Add the croutons to the mixture, stirring them in. Let them sit and marinate for an additional 10-15 minutes.
Serve with the rest of the basil garnishing the top of the salad, and enjoy immediately.

Notes

Recipe adapted from from Cup of Jo.

How to store: This recipe does not store well or keep for leftovers AT ALL once you've combined all the ingredients. The bread turns to mush. And no one likes soggy bread!

However, it keeps in the fridge, IF you the salad and the croutons are stored separately. I do love doing this because the tomatoes just get juicier, the mozzarella soaks up some of the juice and the basil is still so fresh.

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