Caprese Panzanella Salad Recipe

Caprese Panzanella salad in a white bowl.

4.67 from 12 votes

Celebrate the flavors of Italy with our Caprese Panzanella Salad, a delightful mix of sun-kissed tomatoes, smooth mozzarella, and golden croutons, dressed in a bold vinaigrette!

Prep Time30

Total Time30

Course: Salad

Cuisine: European

Diet: Vegetarian

Servings:

Calories: 351kcal

Author: Linda

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 Fahrenheit (204 degrees Celsius).
Heat a large sauté pan over medium heat. Add ¼ cup 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 the remaining butter and bread pieces.
Arrange the bread on the baking sheet in a single layer, then bake for 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 for 15 minutes so the croutons can absorb some of the dressing. Fold in the fresh basil leaves immediately before serving. Enjoy!

Notes

Store the Caprese Panzanella Salad in an airtight container in the refrigerator; it will stay fresh for up to 2 days. However, it’s best enjoyed the day it’s made, as the bread will soften over time.

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