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Caprese Panzanella

A vibrant panzanella with all the fresh flavors of an Italian Caprese salad. This bowl of summer goodness is a feast for the senses, and the glory of the dinner table.

Caprese Panzanella #Salad #italian #summer

The beauty of Italian food is that it’s all about celebrating fresh local ingredients.

It’s simple. It’s rustic. It’s made with so much care, it’s utterly irresistible.

Our Estate d’Italia (Summer of Italy) continues today with a panzanella, a salad loaded not only with tons of veggies, but hearty toasted homemade croutons.

We make panzanella salads all summer long, incorporating as many garden goodies as possible, yet this caprese version, offers fresh tangy red and golden tomatoes, sweet basil leaves, garlic, shallots, teeny-tiny mozzarella balls… All the fabulous flavors of a good caprese style salad.

Panzanella Salad +italian #salad #summer

This Caprese Panzanella is an absolute hit with my family and friends. It’s amazing how fast a salad disappears when it incorporates an abundance of buttery croutons, and is drizzled with earthy olive oil and sweet balsamic vinegar.

Start by loading all your veggies and mozzarella balls into a big salad bowl. Then melt butter in a large skillet, and toss in large sour dough cubes. Toast the croutons on all sides and mix them into the salad.

Drizzle with oil and balsamic glaze, and you’ve got an italian salad that can make a meal.

Buon Appetito!

Simple Caprese Panzanella #Salad #italian #summer

Make sure to keep watch on Instagram and Facebook for all our exciting Italy shots this month.

Caprese Panzanella

Yield: 6-8 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Ingredients:

  • 4 cups grape tomatoes
  • 3 cups golden grape tomatoes
  • 1 bunch fresh basil
  • 8 ounces mini mozzarella balls, drained
  • 1 garlic clove, minced
  • 1 small shallot, quartered and sliced thin
  • 4 cups cubed sour dough bread
  • 3 Tb. butter
  • 1 Tb. olive oil
  • 1-2 tsp. balsamic glaze
  • Salt and pepper

Directions:

  1. Cut all the tomatoes in half and place in a large salad bowl. Tear 12-15 basil leaves into pieces and add them to the bowl. Then add the mozzarella balls, garlic and sliced shallots to the bowl.
  2. Place the butter in a large skillet over medium heat. Once it has melted, add the bread cubes to the skillet and toss to coat in butter. Toast the bread cubes on all sides until they are golden and crispy.
  3. Add the toasted bread cubes to the salad. Toss, and salt and pepper to taste. Drizzle with olive oil and balsamic glaze and serve immediately.

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

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33 Responses to “Caprese Panzanella”

  1. Julie @ Running in a Skirtposted June 25, 2014 at 5:13 am

    My little tomatoes are almost starting to turn ripe! I’m going to make this as soon as they are ready to pick. I love the idea of taking the caprese to the next level by adding bread.

    Reply

  2. Kevin @ Closet Cookingposted June 25, 2014 at 5:54 am

    A perfect summer salad!

    Reply

  3. Heather Christoposted June 25, 2014 at 6:16 am

    Simple and delicious- just what a perfect summer salad should be!

    Reply

  4. Jenny Flakeposted June 25, 2014 at 6:39 am

    Yes please! Perfect summer salad!!

    Reply

  5. Bri | Bites of Briposted June 25, 2014 at 6:51 am

    This is the prettiest panzanella!

    Reply

  6. marlaposted June 25, 2014 at 6:53 am

    Great salad Somme & vibrant photos :)

    Reply

  7. Mariaposted June 25, 2014 at 7:26 am

    Beautiful summer salad!

    Reply

  8. Julie @ Table for Twoposted June 25, 2014 at 7:40 am

    This is so beautiful!! Love the contrast and the colors. Such a vibrant dish to have at any summer party!

    Reply

  9. Christine from Cook the Storyposted June 25, 2014 at 8:12 am

    This looks so flippin’ delicious!

    Reply

  10. Amandaposted June 25, 2014 at 8:26 am

    Awesome salad, love the little mozzarella balls and the drizzle :)

    Reply

  11. Tieghanposted June 25, 2014 at 8:34 am

    Love these vibrant colors and flavors! Perfect summer lunch or dinner!

    Reply

  12. Leanneposted June 25, 2014 at 9:14 am

    What a very pretty, tasteful summer salad. A great way to eat with your eyes first.

    Reply

  13. Aimee @ Simple Bitesposted June 25, 2014 at 9:39 am

    I can’t wait for my own tomatoes to kick into high gear!

    Hope you are loving Italy. xox

    Reply

  14. naomiposted June 25, 2014 at 11:09 am

    Summer in a bowl -perfect! Hope you are taking lots of pics in Italy to share.

    Reply

  15. Courtney @ Neighborfoodposted June 25, 2014 at 1:31 pm

    This is GORGEOUS. I never get tired of caprese flavors and they look so good in this dish!

    Reply

  16. Kathy @ Olives & Garlicposted June 25, 2014 at 2:59 pm

    Love how vibrant the colors are in this panzanella. Delicious and gorgeous, my kind of food.

    Reply

  17. Anna @ Crunchy Creamy Sweetposted June 25, 2014 at 6:55 pm

    Simple, gorgeous and delicious! Pinned!

    Reply

  18. Stephanie @ Eat. Drink. Love.posted June 25, 2014 at 10:52 pm

    This is so incredibly gorgeous!

    Reply

  19. Gabyposted June 26, 2014 at 8:12 am

    So gorgeous, one of my very favorite summer salads!

    Reply

  20. Meredithposted June 26, 2014 at 8:59 am

    Favorite flavor combo, this sounds amazing!

    Reply

  21. Trish @ Well Worn Forkposted June 26, 2014 at 4:39 pm

    I am CRAVING this salad now!

    Reply

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  23. Nancyposted June 28, 2014 at 2:32 pm

    What’s a balsamic glaze?

    Reply

    • Sommer — June 28th, 2014 @ 4:06 pm

      HI Nancy,

      It’s a reduced and sweetened version of balsamic vinegar. You can either buy it or make it. :)

      Reply

      • Heidi — August 2nd, 2014 @ 8:19 am

        Do you put anything in your balsamic vinegar when you are reducing it?

        • Sommer — August 3rd, 2014 @ 7:10 pm

          Hi Heidi, a little sugar helps. :)

  24. jam&jampaposted August 18, 2014 at 6:32 am

    Made this recipe last week and it was wonderful. Easy and it really was just as good the next day. Letting it sit allows the bread to soak up flavors but not get too mushy. I have to bring a lunch this week so I’m making this again the day before. My mouth is watering just thinking about it.

    Reply

  25. Hemaposted August 19, 2014 at 3:07 pm

    All your photos are stunning – and the vegetarian recipes are great!

    Reply

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