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.
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.
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.
- 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.
- 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.
- 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.