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Caprese Panzanella salad

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Pre-heat the oven to 200°c and place the bread on a baking sheet.
  2. Drizzle with a little olive oil and season with salt then place in the oven. Allow to bake until golden brown and toasted.
  3. Remove and set aside.
  4. 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.
  5. Add the bread to the salad along with the remaining basil and stir to combine.
  6. Tip the salad onto a serving platter and serve immediately.
  7. Make ahead tip: Make the tomato mixture and toast the bread up to 2 hours before serving. Simply combine the components and serve.