Cool off with this refreshing Heirloom Caprese Panzanella Salad. Light, simple and quick to make, this combination of tomatoes and mozzarella is a winner!
Kosher salt and freshly ground black pepper to taste
Salad
4cupsheirloom cherry tomatoes, halved (and some quartered, depending on the size of them)
3tablespoonsbalsamic vinegar
¼cupextra virgin olive oil
4oz. fresh mozzarella pearls, quartered
2garlic cloves, minced
Kosher salt and freshly ground black pepper to taste
1cupfresh basil leaves, loosely packed and roughly chopped (I used purple!)
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Instructions
First and foremost, preheat the oven to 400°F.
Transfer the cubed bread into a large bowl. Drizzle with the olive oil, then season with salt and pepper. Toss the bead until all the pieces are coated with the oil and seasoning.
Spread the coated bread pieces evenly across the surface of a baking sheet, then transfer to the oven. Bake for 10-12 minutes or until the croutons have browned and are toasted. Remove, let cool and set aside.
In another large bowl, combine the halved tomatoes, balsamic vinegar, olive oil, mozzarella, garlic, salt and pepper. Stir to combine the ingredients using a spoon, then let them sit for at least 10 minutes to marinate.
Once the tomatoes are juicy, toss 3/4 cup of basil, tossing until combined.
Add the croutons to the mixture, stirring them in, and allow them to sit for an additional 10-15 minutes.
Serve with the rest of the basil garnishing the top of the salad, and enjoy!