Caprese Panzanella salad

Name: Caprese Panzanella salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 as a side dish
Ingredients: 4 cups bread; 2 cups cherry tomatoes; 2 large; large handful fresh basil leaves; 2 cups bocconcini; Juice and zest of 1 lemon; 2 tablespoons olive oil; salt & pepper to taste

User Reviews

4.3

12 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
6 as a side dish
Course
Side Dish, Salad
Cuisine
Vegan

Caprese Panzanella salad

Kylie Thomas

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Classic Italian Panzanella salad is made even better with succulent tomatoes, punchy fresh basil and creamy mozzarella. The perfect easy side dish.

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Ingredients

Servings

4 cups bread I used day-old baguette, sliced into bite-sized chunks
2 cups cherry tomatoes halved
2 large ripe tomatoes, roughly chopped
large handful fresh basil leaves roughly chopped
2 cups bocconcini fresh mozzarella, quartered
Juice and zest of 1 lemon
2 tablespoons olive oil
salt & pepper to taste

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Instructions

Pre-heat the oven to 200°c and place the bread on a baking sheet.
Drizzle with a little olive oil and season with salt then place in the oven. Allow to bake until golden brown and toasted.
Remove and set aside.
Place the tomatoes, half of the basil and the bocconcini in a bowl then add the zest and lemon juice, olive oil and salt and pepper. Stir and allow to stand for 5 minutes. This will allow the natural juices of the tomatoes to be released which will add more flavour to the dressing.
Add the bread to the salad along with the remaining basil and stir to combine.
Tip the salad onto a serving platter and serve immediately.
Make ahead tip: Make the tomato mixture and toast the bread up to 2 hours before serving. Simply combine the components and serve.