5.0 from 3 votes
Heirloom Caprese Panzanella Salad
Cool off with this refreshing Heirloom Caprese Panzanella Salad. Light, simple and quick to make, this combination of tomatoes and mozzarella is a summertime winner.
Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 8 servings
Calories: 232 kcal
Course:
Side Dish
Ingredients
Croutons
- 4 cups Rustic bread , cubed into 1/2" to 1" pieces
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper to taste
Salad
- 4 cups heirloom cherry tomatoes halved (and some quartered, depending on the size)
- 3 tablespoons balsamic vinegar
- ¼ cup extra virgin olive oil
- 4 oz. fresh mozzarella pearls quartered
- 2 garlic cloves minced
- Kosher salt and freshly ground black pepper to taste
- 1 cup fresh basil leaves loosely packed and roughly chopped
Instructions
- Preheat the oven to 400°F.
- Cut the bread into bite-sized cubes, if you have not already.
- Transfer the bread into a large bowl. Drizzle with the olive oil, then season with salt and pepper. Toss the bead until all the pieces are coated with the oil and seasoning.
- Spread the bread pieces evenly across the surface of a baking sheet in a single layer, then transfer to the oven.
- Bake for 10-12 minutes or until the croutons have browned and are toasted. Remove, let cool and set aside.
- Add the halved tomatoes, balsamic vinegar, olive oil, mozzarella, garlic, salt and pepper in another bowl.
- Stir to combine the ingredients using a spoon, then let them sit for at least 10 minutes to marinate.
- Once the tomatoes are juicy, add ¾ cup of the chopped basil, tossing until combined.
- Add the croutons to the mixture, stirring them in. Let them sit and marinate for an additional 10-15 minutes.
- Serve with the rest of the basil garnishing the top of the salad, and enjoy immediately.
Cup of Yum
Notes
- Recipe adapted from from Cup of Jo.
- How to store: This recipe does not store well or keep for leftovers AT ALL once you've combined all the ingredients. The bread turns to mush. And no one likes soggy bread!
- How to store: This recipe does not store well or keep for leftovers AT ALL once you've combined all the ingredients. The bread turns to mush. And no one likes soggy bread!
- However, it keeps in the fridge, IF you the salad and the croutons are stored separately. I do love doing this because the tomatoes just get juicier, the mozzarella soaks up some of the juice and the basil is still so fresh.
- However, it keeps in the fridge, IF you the salad and the croutons are stored separately. I do love doing this because the tomatoes just get juicier, the mozzarella soaks up some of the juice and the basil is still so fresh.
Nutrition Information
Serving
1 servings
Calories
232kcal
(12%)
Carbohydrates
12g
(4%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.04g
Cholesterol
11mg
(4%)
Sodium
151mg
(6%)
Potassium
222mg
(6%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
618IU
(12%)
Vitamin C
18mg
(20%)
Calcium
88mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 232
% Daily Value*
| Serving | 1 servings | |
| Calories | 232kcal | 12% |
| Carbohydrates | 12g | 4% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 11mg | 4% |
| Sodium | 151mg | 6% |
| Potassium | 222mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 618IU | 12% |
| Vitamin C | 18mg | 20% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.