A few years ago I was introduced to the idea of a panzanella, or bread salad, which quickly became one of my favorite go-to side dishes (though unfortunately, they don’t last long when served to guests.) As part of my partnership with Marzetti®, I decided to find out how well it would work to create a Caprese panzanella salad.
It turns out, the answer is “very well.”
To make this hearty summer salad, you’ll need:
- 4 cups of crusty bread, cubed
- 4 cups of tomatoes, sliced into chunks
- 1 cup basil leaves, torn up
- 8 oz. mozzarella cheese, cut into cubes. Buy the fresh kind that’s packed in water. I went for the pearl-sized balls.
- 1/8 cup Marzetti Simply Dressed & Light Balsamic Vinaigrette Dressing
- Salt and pepper to taste
I roasted the cubed tomatoes on a cookie sheet at 400 degrees F, first drizzling with olive oil and sprinkling with salt and pepper. Roasting isn’t a crucial step if you’re in a hurry, but I love that it adds another level of sweetness and really concentrates the flavor.
I put my bread cubes on a cookie sheet, drizzled them with a little bit of olive oil, sprinkled with salt and pepper, and put in the same 400-degree oven for about 15 minutes until they were firm and crusty.
After this, making the salad is pretty much just a matter of assembly! Mix the bread, the basil leaves, the cooled tomatoes, the mozzarella cubes or pearls (drain both the tomatoes and mozzarella well to keep the soggy factor down,) sprinkle with a little more salt and pepper, and then add the secret sauce: Simply Dressed & Light Balsamic Vinaigrette.
Is your mouth watering? I’d love to hear what you think of this delicious summer salad!
I have been invited to participate in a Marzetti® ambassador program. This post is sponsored by Marzetti and product has been provided by them. The opinions and ideas expressed here are my own.