Panzanella Caprese Salad
A homemade rustic bread salad tossed with crisp vegetables, creamy mozzarella, and fresh basil. This Panzanella Caprese salad is perfect for summer entertaining.
Servings 6 people
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.