Caprese Panzanella salad
User Reviews
4.3
8 reviews
Good
Caprese Panzanella salad
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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
- 4 cups bread I used day-old baguette, sliced into bite-sized chunks
- 2 cups cherry tomato halved
- 2 large ripe tomatoes, roughly chopped
- basil roughly chopped, fresh, large handful, leaves
- 2 cups bocconcini fresh mozzarella, quartered
- lemon juice and zest of 1
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
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.
Genuine Reviews
User Reviews
Overall Rating
4.3
8 reviews
Good
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