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5 from 6 votes

Caprese Panzanella Salad Recipe

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: 4 servings
Calories: 907kcal

Ingredients

For the Balsamic Reduction:

  • 1 cup balsamic vinegar
  • 2 tablespoon brown sugar

For the Caprese Panzanella salad:

  • 1 loaf sourdough or rustic white bread (about 10 ounces)
  • ¾ cup olive oil divided
  • 1 pint cherry tomatoes halved
  • 1 package mozzarella pearls such as Belgioioso
  • 1 cup torn basil leaves
  • ½ cup prepared pesto sauce
  • Salt to taste

Instructions

For the Balsamic Reduction:

  • 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.

For the Caprese Panzanella salad:

  • 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.

Notes

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

Nutrition

Serving: 1serving | Calories: 907kcal | Carbohydrates: 88g | Protein: 16g | Fat: 54g | Saturated Fat: 8g | Cholesterol: 3mg | Sodium: 901mg | Potassium: 492mg | Fiber: 4g | Sugar: 22g | Vitamin A: 1520IU | Vitamin C: 28mg | Calcium: 146mg | Iron: 6mg