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Panzanella caprese salad

A delicious Caprese Panzanella salad recipe with tomatoes, red wine and basil.

Prep Time
15 mins
Cook Time
15 mins
Servings: 2
Course: Salad
Cuisine: Italian

Ingredients

  • About 2 cups of sliced ripe cherry or rosa tomatoes or whatever you have around
  • Half a red onion very finely sliced
  • A small handful of basil shredded or finely sliced into ribbons
  • About 2 cups of cubed sourdough bread edges and rind cut off- stale is best
  • olive oil
  • About 1 Tbsp of butter
  • 1 x 150g fior di latte mozzarella ball or any fresh mozzarella
  • Red wine vinegar and olive oil for the dressing
  • 1/2 crushed garlic clove optional
  • sea salt flakes

Instructions

    Cup of Yum
  1. First up, slice the tomatoes and put them in your bowl with the finely sliced onions, a sprinkle of salt, and toss them around a bit. You want to release some of the juice which will then interact with the red onion. This delicious liquid forms part of the dressing that gets soaked in the bread.
  2. Cut the bread into cubes and heat a nonstick frying pan. Add a generous splash of olive oil and when hot, fry the bread turning it over and tossing them so that you fry as many of the sides as possible. Once it is looking quite done, add the butter around the edges of the pan to evenly distribute it and then toss the bread around. This just gives them more flavour and turns them into more delicious crunchy golden croutons. Allow to cool slightly, or add them warm. (you could also roast the croutons in the oven see the link in the post above)
  3. When you are ready to eat, add the bread to the tomato and onion mix, and toss this with the basil, red wine vinegar, olive oil, more salt, and freshly ground black pepper. Mix, taste, and adjust until it's perfect and just the way you like it. Serve on top of slices of mozzarella (I find if you toss it through the salad too much it tends to mess it up and make it quite milky), or places a few strips in and around the salad.

Notes

  • Make the croutons by frying the buttered bread in olive oil in a pan or toss them in olive oil and roasting them in an oven.
  • Make sure you assemble the salad just before serving so as to retain some of the crunch.