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Caprese Panzanella

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 3 1x
  • Category: Side Dish
  • Cuisine: Italian

Description

Panzanella or panmolle is an Italian summer salad popular in Tuscany, it is commonly made out of stale bread, tomatoes, onions and basil dressed in balsamic viniagrette


Scale

Ingredients

  • 1/2 focaccia bread, cut into 1-inch cubes
  • 200g fresh mozzarella cheese, roughly torn
  • handful of fresh basil leaves, roughly torn
  • 1215 cherry tomatoes, cut in half
  • 1 small red onion, thinly sliced
  • extra-virgin olive oil
  • garlic salt
  • freshly ground black pepper to taste
  • balsamic vinaigrette

Instructions

  1. Place cubed focaccia in a baking tray then lightly drizzle it with olive oil. Season with garlic salt and freshly ground black pepper then place in a 190C preheated oven and bake for 12 minutes or until golden brown in colour. Remove from oven and let it cool.
  2. Combine focaccia cubes, tomatoes, onion, mozzarella cheese and basil in a salad bowl then toss to combine.
  3. Drizzle balsamic vinaigrette on salad then serve.