Caprese Panzanella Salad Recipe

5 from 6 votes

An amazing bread salad loaded with tomatoes, fresh mozzarella, basil, and pesto. All drizzled with a sweet balsamic reduction before serving!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Salad

Cuisine: Italian

Keyword: Basil, Blue Cheese, Bread, Caprese, Pasta Salad, Tomato

Servings: servings

Calories: 907kcal

In a small saucepan, whisk together the vinegar and sugar.
Place over medium heat and continue stirring until sugar has dissolved. Bring vinegar to a simmer and cook, swirling the pan occasionally, until the liquid has reduced by half, about 15 -20 minutes.
Remove from heat and pour into a heat-safe jar. Cool balsamic glaze to room temperature before covering.
Reduction can be stored at room temperature for up to a week or in the fridge for up to one month.

Preheat oven to 350 degrees. Cut the bread into 1-inch cubes, place on a rimmed baking sheet, and toss with ¼ cup of the olive oil. Sprinkle with salt and bake in preheated oven for 10 minutes, or until bread is toasty and golden.
Remove from oven and allow bread to cool. Once cool, transfer bread cubes to a large bowl and top with tomatoes, mozzarella, basil leaves and pesto. Drizzle with remaining olive oil and a generous amount of the balsamic reduction (I use about half, but you can go by taste). Toss to coat, taste, and add more salt, if necessary.
Let stand for 20 – 30 minutes, if desired, for bread to really soak up the oil and balsamic reduction, before serving.

Leftover Panzanella Salad can be covered and refrigerated overnight, but not longer.