Caprese Panzanella Salad
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 Salad , a fresh dish 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.
Easy Panzanella 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. Plus, it’s SO easy to make… 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 sourdough cubes. Toast the croutons on all sides and mix them into the salad. Drizzle with oil and balsamic glaze. You’ve got an Italian bread salad that can make a meal. Buon Appetito!
Panzanella Salad Add-Ins and Variations
Swap shallots for red onion or scallions. Use feta chunks or parmesan shavings instead of fresh mozzarella pearls. Use up your stale bread, or swap the sourdough for ciabatta or french bread. Add any extra fresh produce you like including: sliced cucumbers, red bell pepper, yellow bell pepper, heirloom tomatoes, peaches, or plums. Instead of balsamic glaze, drizzle your favorite vinaigrette over the top, or use extra virgin olive oil and red wine vinegar. Add protein like cooked chicken, shrimp, or steak.
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