Caprese Panzanella Salad

You know when you’re eating dinner and the roll that is sitting on the side of your plate accidentally get’s a little sauce on it from your salad or entree and you take a bite and its like, “yum!?” Well, that’s why this salad rocks. Because we are putting bread in the salad on PURPOSE and its amazing. A succulent bite of crunchy ciabatta that has been soaking up a tangy balsamic dressing is quite delicious. And add some basil, tomatoes and buffalo mozzarella and you are in heaven. Yes, heaven. I love this salad and hope you do too!

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Panzanella Caprese Salad

1 small ciabatta loaf cut into 1 inch cubes (about 3 cups)

olive oil

salt/pepper

½ red onion sliced

8 oz buffalo mozzarella (pearl size if possible)

½ cup basil julienned

3 tomatoes diced large

Dressing:

¾  cup olive oil

1/8   cup balsamic vinegar

Salt & Pepper to taste

Directions

In a large mixing bowl drizzle some olive oil over ciabatta bread and toss. Season with salt and pepper. On a baking sheet spread out bread and bake at 400 degrees for 10-15 minutes until bread is crispy. Set aside to cool.

In a small bowl mix together olive and balsamic vinegar and salt/pepper.

Combine toasted ciabatta, red onion, buffalo mozzarella, basil and tomatoes. Drizzle olive oil and balsamic mixture over the top and toss. Season with more salt and pepper to taste. Refrigerate to let the dressing soak up in the bread for an hour. Serve and enjoy!

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4 thoughts on “Caprese Panzanella Salad

  1. This looks great, Anna! I’m going to try it. Meanwhile, I’m still waiting for your Grandma Cusworth’s enchiladas recipe…..

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