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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.

Ingredients

Units Scale
  • 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

Instructions

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

Notes

  • Use day-old bread for best texture—it holds up better to the dressing.
  • Add a splash more olive oil or vinegar before serving if salad appears dry.
  • For extra flavor, rub toasted bread with garlic before cubing.
  • Best enjoyed the day it’s made as the bread softens over time.

Nutrition

Find it online: https://yumfoodusa.com/panzanella-toscana-caprese/