Caprese Panzanella Salad Recipe

Name: Caprese Panzanella Salad Recipe
Prep time: 30 min
Total time: 30 min
Yield: 10 serving
Ingredients: 1/2 c. unsalted butter; 1 loaf crusty bread; 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; 1/2 tsp. dried oregano; 1/2 tsp. sea salt; 1 cup basil leaves; 2 pounds cocktail tomatoes; 1 lb. mozzarella cheese

User Reviews

4.6

33 reviews

Excellent

Prep Time
30 mins
Total Time
30 mins
Servings
10
Calories
351 kcal
Course
Salad
Cuisine
European

Caprese Panzanella Salad Recipe

Farrah Baldwin

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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!

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Ingredients

Servings

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

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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

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.

Nutrition Information

Show Details

Serving 1serving Calories 351kcal (18%) Carbohydrates 6g (2%) Protein 11g (22%) Fat 32g (49%) Saturated Fat 14g (70%) Polyunsaturated Fat 2g Monounsaturated Fat 14g Trans Fat 0.4g Cholesterol 61mg (20%) Sodium 394mg (16%) Potassium 259mg (7%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 1178IU (24%) Vitamin C 21mg (23%) Calcium 254mg (25%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 351 kcal

% Daily Value*

Serving	1serving
Calories	351kcal	18%
Carbohydrates	6g	2%
Protein	11g	22%
Fat	32g	49%
Saturated Fat	14g	70%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	14g	70%
Trans Fat	0.4g	20%
Cholesterol	61mg	20%
Sodium	394mg	16%
Potassium	259mg	6%
Fiber	1g	4%
Sugar	4g	8%
Vitamin A	1178IU	24%
Vitamin C	21mg	23%
Calcium	254mg	25%
Iron	1mg	6%