EuropeanSaladUnder 30 MinutesVegetarian

Caprese Panzanella (Bread Salad)

This Caprese Panzanella Salad recipe is easy to make with a few main ingredients, but bursting with flavors that your taste buds will love!

Panzanella Caprese Salad - Tomato, Basil, and Mozzarella tossed with buttery toasted bread and a balsamic dressing. To die for!

This post brought to you by Pompeian. All opinions are 100% mine.

Let’s talk caprese: Is there anything better than the combination of tomato+basil+mozzarella+balsamic?

How about tomato+basil+mozzarella+balsamic tossed with buttery pieces of toasted bread?

Uh, yeah, I’d say that pretty much tops it.

Caprese Panzanella Bread Salad - Tomato, Basil, and Mozzarella tossed with buttery toasted bread and a balsamic dressing. To die for!

Aren’t these tomatoes just gorgeous? They are “cocktail” size, so they are a bit bigger than a cherry tomato, but smaller than a regular beefsteak.

Ripe cocktail tomatoes - perfect for this Caprese Panzanella recipe!

You’ll want to use really ripe tomatoes for this recipe, so when you toss together the salad the tomato juices will mingle with the dressing and add a bit of extra acidity.

You can totally use cherry or grape tomatoes if you can’t find the cocktail size ones.

Panzanella with Mozzarella - Tomato, Basil, and Mozzarella tossed with buttery toasted bread and a balsamic dressing. To die for!

Putting together a delicious, well-balanced dressing for your salads is way easier than you would think. Once you start making your own at home, you’ll become a total addict.

I’ve been dreaming about this recipe since before we took our trip to Greece, so when we got back I knew I wanted to make it right away.

Lucky for me, it’s actually National Salad Month and National Vinegar Month, so my friends over at Pompeian Balsamic Vinegar offered to help me celebrate!

Caprese Salad on Bread - Tomato, Basil, and Mozzarella tossed with buttery toasted bread and a balsamic dressing. To die for!

I always have a bottle of this stuff in my pantry.

Pompeian Balsamic Vinegar

I love to add vinegar to recipes in place of additional salt or fat whenever possible. It adds so much flavor without a lot of extra calories.

Panzanella Salad with Mozzarella - Tomato, Basil, and Mozzarella tossed with buttery toasted bread and a balsamic dressing. To die for!

This would be the perfect side dish to bring to a potluck or dinner party. This time of year, I feel like my social calendar is filling up with non-stop engagement parties, bridal showers, graduation parties, and baby showers.

It’s so nice to have a go-to dish to bring along with you, especially one that takes less than 30 minutes!

Caprese Panzanella - Tomato, Basil, and Mozzeralla tossed with buttery toasted bread and a balsamic dressing. To die for!

Ready to dig in?

Here’s the Recipe!

Caprese Panzanella Recipe (Bread Salad)

This Caprese Panzanella Salad is easy to make with a few main ingredients, but bursting with flavors that your taste buds will love!
4.6 from 9 votes
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Course: Salad
Cuisine: European
Prep Time: 30 mins
Total Time: 30 mins
Servings: 10
Calories: 538kcal
Author: The Wanderlust Kitchen
Print Recipe

Ingredients

For the Croutons
  • 1/2 c. unsalted butter - divided
  • 1 loaf crusty bread - cut into bite-sized pieces
For the Vinaigrette
  • 1/4 tsp. ground mustard
  • 1/4 c. balsamic vinegar
  • 1/2 c. extra virgin olive oil
  • 1/2 tsp. freshly ground black pepper
  • 2 cloves garlic - minced
  • 1/2 tsp. dried oregano
  • 1/2 tsp. sea salt
For the Salad
  • 1 cup basil leaves - torn into pieces
  • 2 pounds cocktail tomatoes - halved
  • 1 lb. mozzarella cheese - in balls or cut into bite sized pieces

Instructions

For the Croutons
  • Preheat your oven to 400 degrees.
  • Heat a large saute pan over medium heat. Add ¼ c. of the butter and cook until it foams, turns clear, and is brown in color. Add half of the bread pieces and toss with the browned butter. Transfer to a baking sheet. Repeat with remaining butter and bread pieces.
  • Arrange the bread on the baking sheet in a single layer, then bake 10 minutes, turning once halfway through. Let cool.
For the Vinaigrette
  • In a small bowl, whisk together the dry mustard, vinegar, olive oil, pepper, garlic, and dried oregano.
For the Salad
  • Combine the tomatoes and mozzarella in a large bowl. Pour the vinaigrette over the top and toss to coat. Once the bread has cooled, fold the croutons into the salad mixture. Let sit 15 minutes so the croutons can absorb some of the dressing. Fold in the basil leaves immediately before serving. Enjoy!
Nutrition Facts
Caprese Panzanella Recipe (Bread Salad)
Serving Size
 
1 serving
Amount per Serving
Calories
538
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
14
g
88
%
Polyunsaturated Fat
 
17
g
Cholesterol
 
60
mg
20
%
Sodium
 
778
mg
34
%
Carbohydrates
 
43
g
14
%
Fiber
 
3
g
13
%
Sugar
 
8
g
9
%
Protein
 
18
g
36
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @thewanderlustkitchen on Instagram or tag #thewanderlustkitchen! We can't wait to see your version!

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I hope this Caprese Panzanella recipe inspires you to keep #DressingItUp ! For additional recipe ideas, you can visit the Pompeian website.

 

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About the Author

Anetta

Hi, I'm Anetta! Welcome to The Wanderlust Kitchen, where I share recipes and travel stories from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. I believe that food brings us together as much as it sets us apart. Be brave, try something new!

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