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Caprese Panzanella Salad

Julie Espy {White Lights on Wednesday}
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 servings


  • 1/3 loaf French baguette or other good crusty bread {day old is better}
  • 2 Roma tomatoes
  • 3 ounces fresh mozzarella cheese

Basil Vinaigrette:

  • 1/4 teaspoon Gourmet Gardens Chunky Garlic
  • 1/2 teaspoon Gourmet Garden Basil
  • 1 tablespoon balsamic vinegar
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Fresh parsley for garnish


  1. Cut bread into 1-inch slices. Cut each slice into bite sized pieces; set aside.
  2. Halve tomatoes, and use a spoon to clean out the seeds. Rough chop tomatoes into bite sized pieces; set aside.
  3. Cut mozzarella into bite sized pieces. Place cheese, bread, and tomatoes in a large bowl.
  4. In a medium bowl, whisk together garlic, basil, balsamic, oil, salt, and pepper. Adjust salt and pepper to your taste. Drizzle over salad ingredients. Toss to combine.
  5. Sprinkle fresh parsley over salad. Serve with extra basil dressing if desired.