Panzanella Caprese
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • Ciabatta loaf (16 oz.)
  • Ripe tomatoes, cut into chunks
  • Fresh mozzarella, sliced or cut into chunks
  • Basil leaves, torn or chopped
  • Balsamic Vinegar
  • Extra virgin olive oil
  • Kosher sea salt
  • Freshly ground pepper
  • Balsamic glaze & mixed greens (optional)
Instructions
  1. Preheat the oven to 400 degrees
  2. Tear or chop the ciabatta into 1 inch bite sized cubes. Spread on a rimmed baking sheet and toss with 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar and 1 teaspoon of salt. Bake for ~10 minutes until the bread is golden brown. Set aside and let cool.
  3. Place tomatoes in a large bowl. Toss with 1 tablespoon of balsamic vinegar, 2 tablespoons of olive oil, and salt. Add the mozzarella and bread cubes and gently toss. Let sit in the refrigerator for at least ½ hour (and up to four hours).
  4. When ready to serve, toss with fresh basil. I also like to serve over a bed of mixed greens, and top with a little balsamic glaze plus freshly ground pepper.
Recipe by Six Snippets at https://www.sixsnippets.com/panzanella-caprese/