Panzanella is an Italian salad that includes toasty bread and fresh vegetables soaked in a light dressing. It’s a summery dish, and while I realize it’s 25 degrees here, I can pretend it’s summer in my kitchen. Plus, these tomatoes looked really good at the store.
Caprese is mozzarella, tomatoes, basil, and balsamic vinegar.
You put them together! It just makes sense!
Panzanella Caprese by Baker’s Theory (inspired by Ina Garten)
Ingredients
1 demi loaf Italian bread, cut into 1/2″ cubes
1 1/2 cups cherry tomatoes, halved
2 tbsp fresh basil, chopped
1 lb whole milk mozzarella, cut into 1/2″ cubes
1/3 cup olive oil
3 tbsp red wine vinegar
1 1/2 tbsp hot German mustard
Salt and pepper
Serves 8
Instructions
Bake the cubes of bread at 350 F for 20 minutes so it is dry and crisp. Combine bread, halved tomatoes, basil, and cubes of mozzarella in a large bowl (your serving bowl is fine).
In a 1 cup liquid measuring cup, measure olive oil. Add vinegar, mustard, and salt and pepper to taste. Pour over the bread, tomatoes, basil and cheese. Toss to coat in the dressing. Serve immediately.