Caprese Panzanella Salad with Garlic Croutons

• 4 cups cubed day-old bread
• 1 pint cherry tomatoes, halved
• 1 English cucumber, diced
• 8 oz fresh mozzarella, cubed
• 1/4 cup fresh basil, torn
• 1/4 cup red onion, finely chopped
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 tbsp grated Parmesan cheese (optional)

Steps

1. 1 Preheat oven to 375°F. Toss cubed bread with 1 minced garlic clove and a drizzle of olive oil. Bake until golden, about 10 minutes.
2. 2 In a large bowl, combine cherry tomatoes, cucumber, mozzarella, basil, and red onion.
3. 3 Whisk together olive oil, red wine vinegar, remaining minced garlic, salt, and pepper.
4. 4 Pour vinaigrette over salad and toss to combine.
5. 5 Add cooled croutons to the salad and gently toss again.
6. 6 Sprinkle with Parmesan cheese if using, and serve immediately.

Equipment

• Baking sheet
• Large bowl
• Whisk

Variations

• Add avocado for a creamy texture.
• Incorporate roasted bell peppers for a smoky flavor.

Substitutions

• Substitute cherry tomatoes with beefsteak tomatoes for a different texture.
• Use balsamic vinegar instead of red wine vinegar for a sweeter tang.

Pairings

• Grilled chicken
• Crusty bread
• Pinot Grigio

Nutrition

Tips

• Use day-old bread for the best croutons. Stale bread absorbs less oil and crisps up beautifully.
• For a vegan option, omit the mozzarella and Parmesan cheese.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Best served fresh.

Freezing: Does not freeze well due to the fresh ingredients.

Serving Suggestions

• Pair with grilled chicken for a heartier meal.
• Serve alongside crusty bread and a glass of Pinot Grigio.

FAQ