Name: Panzanella Toscana Caprese
Prep time: 15 min
Cook time: 10 min
Total time: PT-485285H1M
Cuisine: Italian
Ingredients: 4 cups crusty bread, cubed and toasted; 2 cups cherry tomatoes, halved; 1 cup cucumber, sliced; 1/2 red onion, thinly sliced; 1/2 cup roasted red peppers, sliced; 1/3 cup black olives, sliced; 8 oz fresh mozzarella, torn into pieces; 1/4 cup fresh basil leaves; Salt and black pepper to taste; Dressing:; 1/4 cup extra virgin olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; 1 clove garlic, minced; Salt and pepper to taste

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Panzanella Toscana Caprese is a rustic Italian bread salad that combines the heartiness of traditional Tuscan cuisine with the fresh flavors of a classic Caprese. This vibrant dish features golden toasted bread cubes, juicy cherry tomatoes, crisp cucumbers, roasted red peppers, sliced red onion, black olives, and torn fresh mozzarella, all tossed in a robust balsamic vinaigrette. Finished with fragrant basil, this salad is both satisfying and refreshing—ideal for summer meals and Mediterranean-inspired dining.

Why You’ll Love This Recipe

Panzanella Toscana Caprese delivers a satisfying blend of textures and bold Mediterranean flavors in every bite. It’s a perfect way to use day-old bread, and it transforms simple pantry staples into a beautiful, colorful salad. The garlic-infused balsamic vinaigrette enhances the vegetables and cheese, while the toasted bread absorbs all the goodness, making every bite rich and flavorful. It’s quick to prepare, full of nutrients, and naturally vegetarian.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

crusty bread, cubed and toasted
cherry tomatoes, halved
cucumber, sliced
red onion, thinly sliced
roasted red peppers, sliced
black olives, sliced
fresh mozzarella, torn into pieces
fresh basil leaves
salt and black pepper to taste

For the dressing:

extra virgin olive oil
balsamic vinegar
Dijon mustard
garlic, minced
salt and pepper to taste

directions

Preheat the oven to 375°F (190°C). Spread the cubed bread on a baking sheet and toast for about 10 minutes, or until golden and crisp. Let cool slightly.
In a large salad bowl, combine the halved cherry tomatoes, sliced cucumber, red onion, roasted red peppers, olives, mozzarella, and basil leaves.
In a small mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until the vinaigrette is emulsified.
Add the toasted bread cubes to the salad bowl with the vegetables and cheese.
Pour the vinaigrette over the mixture and toss gently until everything is well coated.
Let the salad sit at room temperature for 15–20 minutes to allow the bread to soak up the dressing and meld with the other ingredients.
Garnish with additional basil and an optional drizzle of balsamic vinegar before serving.

Servings and timing

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes plus 15–20 minutes resting time
Calories per Serving: Approximately 340 kcal

Variations

Add protein: Include grilled chicken, tuna, or hard-boiled eggs for a more substantial meal.
Different cheeses: Substitute mozzarella with burrata or feta for a different flavor profile.
Bread options: Use sourdough, ciabatta, or a rustic baguette for a unique texture.
Add greens: Mix in arugula or baby spinach for added freshness.
Spicy version: Include crushed red pepper flakes or sliced hot peppers for a bit of heat.

storage/reheating

Panzanella Toscana Caprese is best served fresh, as the bread continues to soften over time. However, leftovers can be stored in an airtight container in the refrigerator for up to 1 day. The texture of the bread may become softer, but the flavors will remain rich. This dish is not suitable for freezing or reheating.

FAQs

Can I make Panzanella ahead of time?

Yes, you can prepare the salad and vinaigrette separately and combine them just before serving. Let the dressed salad sit for 15–20 minutes before serving.

What type of bread is best for Panzanella?

Day-old crusty bread such as ciabatta, sourdough, or a rustic country loaf works best for absorbing the vinaigrette without becoming too soggy.

Is this salad served cold or warm?

It can be enjoyed at room temperature or slightly chilled, but it’s not typically served warm.

Can I use store-bought croutons?

It’s better to toast your own bread cubes for the right texture and flavor, but in a pinch, unsalted croutons may be used.

Is Panzanella Toscana Caprese vegetarian?

Yes, this recipe is naturally vegetarian and full of fresh, plant-based ingredients.

What can I use instead of balsamic vinegar?

Red wine vinegar or sherry vinegar are suitable alternatives, though the flavor will differ slightly.

How long should I let the salad rest?

Letting it sit for 15–20 minutes allows the bread to absorb the dressing and flavors to meld properly.

Can I omit the olives?

Yes, the olives can be omitted or substituted with capers for a briny alternative.

How do I keep the bread from getting too soggy?

Use well-toasted bread and avoid over-dressing. Add the vinaigrette gradually and toss just before the resting period.

What dishes pair well with Panzanella?

It pairs well with grilled meats, seafood, antipasto platters, or as a standalone vegetarian meal.

Conclusion

Panzanella Toscana Caprese is a beautiful, hearty salad that brings together the rustic charm of Tuscan cuisine with the fresh elegance of Caprese ingredients. With its medley of textures and bold flavors, this bread salad is a delightful way to showcase seasonal produce and quality ingredients. Easy to prepare and endlessly adaptable, it’s a dish you’ll want to revisit throughout the warmer months.

Panzanella Toscana Caprese

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Panzanella Toscana Caprese is a hearty Tuscan bread salad featuring toasted cubes of crusty bread, juicy tomatoes, cucumbers, mozzarella, olives, and basil tossed in a garlicky balsamic vinaigrette—full of Mediterranean flavor and texture.

Author: Mari
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes + resting
Yield: 4 servings 1x
Category: Salad
Method: Mixed
Cuisine: Italian
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C). Spread bread cubes on a baking sheet and toast until golden, about 10 minutes. Let cool.
In a large bowl, combine tomatoes, cucumber, red onion, roasted peppers, olives, mozzarella, and basil.
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper.
Add toasted bread to the salad. Pour dressing over and toss gently to coat all ingredients.
Let sit for 15–20 minutes to allow bread to absorb the flavors.
Garnish with extra basil and a drizzle of balsamic if desired. Serve at room temperature.