Celebrate the flavors of Italy with our Caprese Panzanella Salad, a delightful mix of sun-kissed tomatoes, smooth mozzarella, and golden croutons, dressed in a bold vinaigrette!
I’ve been dreaming about this recipe since before we took our trip to Greece, so when we got back, I knew I wanted to make it right away. Lucky for me, it’s actually National Salad Month and National Vinegar Month, so my friends over at Pompeian Balsamic Vinegar offered to help me celebrate!
Let’s talk Caprese: Is there anything better than the combination of tomato, basil, mozzarella, and balsamic tossed with buttery pieces of toasted bread? Uh, yeah, I’d say that pretty much tops it.
Table of Contents
Reasons to Love This Salad
- Takes less than 30 minutes to make, this easy Panzanella Salad is ideal for a speedy and delicious meal.
- I love that this authentic Italian Panzanella Salad recipe has the combination of crunchy croutons and soft cheese that offers a satisfying taste.
- This dish is versatile and perfect for picnics, potlucks, or as a light lunch or dinner side.
Recipe Ingredients
- Balsamic Vinegar: Pompeian Balsamic Vinegar provides a sweet, tangy, and slightly acidic taste.
- Mozzarella Cheese: Offers a soft, creamy texture and mild, milky flavor.
- Cocktail Tomatoes: These tomatoes are slightly larger than cherry but smaller than beefsteak tomatoes. Their juicy, sweet, and tangy profile adds a refreshing burst to the dish.
See the recipe card for full information on ingredients and quantities.
How to Make Caprese Panzanella Salad
For the Croutons
Step #1: Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius).
Step #2: Heat a large sauté pan over medium heat. Add ¼ cup of the butter and cook until it foams, turns clear, and is brown in color. Add half of the bread pieces and toss with the browned butter. Transfer to a baking sheet. Repeat with the remaining butter and bread pieces.
Step #3: Arrange the bread on the baking sheet in a single layer, then bake for 10 minutes, turning once halfway through. Let cool.
For the Vinaigrette
Step #1: In a small bowl, whisk together the dry mustard, vinegar, olive oil, pepper, garlic, and dried oregano.
For the Salad
Step #1: Combine the tomatoes and mozzarella in a large bowl. Pour the vinaigrette over the top and toss to coat. Once the bread has cooled, fold the croutons into the salad mixture. Let sit for 15 minutes so the croutons can absorb some of the dressing. Fold in the fresh basil leaves immediately before serving. Enjoy!
Expert Tips
For the best flavor in your Caprese Salad, choose the ripest tomatoes you can find. When you toss together the salad, the juices from the ripe tomatoes will mingle with the dressing, adding an extra layer of acidity.
Keep a close eye on the butter as it browns; it should have a nutty aroma and a golden-brown color. This adds a rich flavor to the croutons.
Frequently Asked Questions
A crusty bread like a baguette or sourdough is ideal as it holds up well to the vinaigrette without becoming too soggy.
Fresh mozzarella cheese, either in balls or sliced, works best as it’s soft and creamy, complementing the other textures in the salad.
Storage Info
Store the Caprese Panzanella Salad in an airtight container in the refrigerator; it will stay fresh for up to 2 days. However, it’s best enjoyed the day it’s made, as the bread will soften over time.
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Caprese Panzanella Salad Recipe
Ingredients
For the Croutons
- 1/2 c. unsalted butter - divided
- 1 loaf crusty bread - cut into bite-sized pieces
For the Vinaigrette
- 1/4 tsp. ground mustard
- 1/4 c. balsamic vinegar
- 1/2 c. extra virgin olive oil
- 1/2 tsp. freshly ground black pepper
- 2 cloves garlic - minced
- 1/2 tsp. dried oregano
- 1/2 tsp. sea salt
For the Salad
- 1 cup basil leaves - torn into pieces
- 2 pounds cocktail tomatoes - halved
- 1 lb. mozzarella cheese - in balls or cut into bite sized pieces
Instructions
For the Croutons
- Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius).
- Heat a large sauté pan over medium heat. Add ¼ cup of the butter and cook until it foams, turns clear, and is brown in color. Add half of the bread pieces and toss with the browned butter. Transfer to a baking sheet. Repeat with the remaining butter and bread pieces.
- Arrange the bread on the baking sheet in a single layer, then bake for 10 minutes, turning once halfway through. Let cool.
For the Vinaigrette
- In a small bowl, whisk together the dry mustard, vinegar, olive oil, pepper, garlic, and dried oregano.
For the Salad
- Combine the tomatoes and mozzarella in a large bowl. Pour the vinaigrette over the top and toss to coat. Once the bread has cooled, fold the croutons into the salad mixture. Let sit for 15 minutes so the croutons can absorb some of the dressing. Fold in the fresh basil leaves immediately before serving. Enjoy!
NOTES
Nutrition
