Caprese Panzanella SaladCaprese Panzanella Salad
Caprese Panzanella Salad
Caprese Panzanella Salad
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Recipe - Frankston #713
CapreseSalad_Small.jpg
Caprese Panzanella Salad
000
Ingredients
4 cups FRESH Italian bread, 1 inch cubes (Ciabbata or Tuscan)
2 Tbs extra virgin olive oil, plus 1/3 cup
1 Tbs Italian seasoning
1 (10 oz) pkg grape tomatoes, halved
10 basil leaves, torn
1/2 pkg Belgioioso Mozzarella pearls
2 Tbs red wine vinegar
1/2 teaspoon each, salt and pepper
1/2 cup Belgioioso shaved Parmesan
Directions
  1. Place bread cubes in a large bowl and toss with 2 tablespoons of extra virgin olive oil and Italian seasoning.
  2. Heat a large skillet over high heat. Add the bread cubes and cook until lightly toasted. Remove to a baking sheet and let cool completely.
  3. Once cool, add the bread, tomatoes, basil and mozzarella to a bowl. Whisk together remaining olive oil, vinegar, salt and pepper. Pour over the bread mixture and toss to coat.
  4. Refrigerate for 30 minutes before serving. Top with the Parmesan before serving. Garnish with additional basil.
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Prep Time
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Cook Time
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Servings

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Makes 0 servings
4 cups FRESH Italian bread, 1 inch cubes (Ciabbata or Tuscan)
Not Available
2 Tbs extra virgin olive oil, plus 1/3 cup
Brookshire's Extra Virgin Olive Oil
Brookshire's Extra Virgin Olive Oil - 17 Fluid ounce
$9.99 was $11.49$0.59/fl oz
1 Tbs Italian seasoning
Not Available
1 (10 oz) pkg grape tomatoes, halved
Brookshire's Red Candy Grape Tomatoes
Brookshire's Red Candy Grape Tomatoes - 10.8 Each
$2.49$0.23 each
10 basil leaves, torn
Not Available
1/2 pkg Belgioioso Mozzarella pearls
Not Available
2 Tbs red wine vinegar
Pompeian Vinegar, Gourmet, Red Wine
Pompeian Vinegar, Gourmet, Red Wine - 16 Fluid ounce
$2.79 was $3.29$0.17/fl oz
1/2 teaspoon each, salt and pepper
Not Available
1/2 cup Belgioioso shaved Parmesan
Not Available

Directions

  1. Place bread cubes in a large bowl and toss with 2 tablespoons of extra virgin olive oil and Italian seasoning.
  2. Heat a large skillet over high heat. Add the bread cubes and cook until lightly toasted. Remove to a baking sheet and let cool completely.
  3. Once cool, add the bread, tomatoes, basil and mozzarella to a bowl. Whisk together remaining olive oil, vinegar, salt and pepper. Pour over the bread mixture and toss to coat.
  4. Refrigerate for 30 minutes before serving. Top with the Parmesan before serving. Garnish with additional basil.