Panzanella Caprese Salad is a homemade rustic bread salad tossed with crisp vegetables, creamy mozzarella, and fresh basil. This Panzanella Caprese salad is perfect for summer entertaining.
This recipe comes from a traditional Panzanella salad (a Tuscan bread salad) that starts with rustic style bread layered with crisp vegetables tossed in a light vinaigrette. Adding another element like a Caprese salad transformed this dish into a crowd-pleaser that your friends and family will simply devour.
You can also use burrata cheese instead of mozzarella for an extra creamy topping which I have done many times, and it’s insanely good.
What’s unique about this Panzanella Caprese salad is making focaccia bread from scratch, here is the complete recipe. It’s a simple process that’s really impressive.
The simple vinaigrette is made from olive oil, red wine vinegar or balsamic vinegar, salt, and pepper. The dressing is light and carefully coats the whole salad.
This refreshing salad is beautiful on the kitchen table with bright colors and fresh summer ingredients. It’s perfect for preparing ahead of time because it’s easy to make and can sit out all day.
Here’s how to make homemade Panzanella Caprese Salad!
Let’s Get Cooking!
Make homemade focaccia bread, instructions found here. This Focaccia Bread that’s studded with fresh rosemary and has golden brown edges. This rosemary focaccia bread tastes fantastic out of the oven on its own and excellent paired with these Caprese ingredients! Or you can use day-old rustic Italian bread.
Preheat oven to 350℉. Cut focaccia or rustic bread into cubes, then lightly tossed in olive oil, and place onto a baking sheet. Toast for 10-15 minutes or until the edges are golden brown and crispy. Set aside to cool thoroughly.
Cut and prepare the cucumber, cherry tomatoes, red onion, parmesan, mozzarella, and basil. Set aside.
In a large mixing bowl, add all prepared ingredients. Lightly toss to combine. Set aside for dressing.
In a medium bowl, add olive oil, vinegar, salt, and pepper and whisk together to combine. Pour over prepared salad and toss before serving.
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This delicious Panzanella Caprese Salad is simple yet impressive. It’s the perfect summertime entertaining recipe and will be devoured quickly.
Happy Cooking!
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Panzanella Caprese Salad
Ingredients
For the Salad
- 1/2 loaf day-old homemade focaccia bread, or day-old rustic bread loaf
- 1/2 English cucumber, quartered and thinly sliced
- 15-20 heirloom cherry tomatoes, cut in half
- 1/2 cup red onion, thinly sliced
- 1/2 cup Parmesan, shaved
- 1 pint fresh mozzarella balls, cut in half
- 6-8 basil leaves, thinly sliced
For the Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar or balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
For the Salad
- Preheat oven to 350℉. Cut focaccia or rustic bread into cubes, then lightly tossed in olive oil, and place onto a baking sheet. Toast for 10-15 minutes or until the edges are golden brown and crispy. Set aside to cool thoroughly.
- Cut and prepare the cucumber, cherry tomatoes, red onion, parmesan, mozzarella, and basil. Set aside.
- In a large mixing bowl, add all prepared ingredients. Lightly toss to combine. Set aside for dressing.
For the Dressing
- In a medium bowl, add olive oil, vinegar, salt, and pepper and whisk together to combine. Pour over prepared salad and toss before serving.
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