Caprese Panzanella Salad | Recipes - FRESH by Brookshire's

Caprese Panzanella Salad

Recipe - Welcome

Caprese Panzanella Salad

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Ingredients

4 cups FRESH Italian bread, 1 inch cubes (Ciabbata or Tuscan)

2 Tbs extra virgin olive oil, plus 1/3 cup

1 Tbs Italian seasoning

1 (10 oz) pkg grape tomatoes, halved

10 basil leaves, torn

1/2 pkg Belgioioso Mozzarella pearls

2 Tbs red wine vinegar

1/2 teaspoon each, salt and pepper

1/2 cup Belgioioso shaved Parmesan

Directions

Place bread cubes in a large bowl and toss with 2 tablespoons of extra virgin olive oil and Italian seasoning.
Heat a large skillet over high heat. Add the bread cubes and cook until lightly toasted. Remove to a baking sheet and let cool completely.
Once cool, add the bread, tomatoes, basil and mozzarella to a bowl. Whisk together remaining olive oil, vinegar, salt and pepper. Pour over the bread mixture and toss to coat.
Refrigerate for 30 minutes before serving. Top with the Parmesan before serving. Garnish with additional basil.

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Prep Time

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Cook Time

Servings

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Makes 0 servings

4 cups FRESH Italian bread, 1 inch cubes (Ciabbata or Tuscan)

Fresh Artisan Ciabatta Roll - 1 Each

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$4.99

2 Tbs extra virgin olive oil, plus 1/3 cup

Brookshire's Extra Virgin Olive Oil - 17 Each

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$9.99 was $11.49$0.59 each

1 Tbs Italian seasoning

Brookshire's Italian Seasoning - 0.6 Ounce

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$3.59$5.98/oz

1 (10 oz) pkg grape tomatoes, halved

Brookshire's Red Candy Grape Tomatoes - 10.8 Each

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$2.69$0.25 each

10 basil leaves, torn

That's Tasty Basil - 3 Ounce

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$5.99$2.00/oz

1/2 pkg Belgioioso Mozzarella pearls

BelGioioso Fresh Mozzarella Pearls - 8 Ounce

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$4.99$0.62/oz

2 Tbs red wine vinegar

Pompeian Vinegar, Gourmet, Red Wine - 16 Fluid ounce

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$2.79 was $3.29$0.17/fl oz

1/2 teaspoon each, salt and pepper

Not Available

1/2 cup Belgioioso shaved Parmesan

BelGioioso Cheese, Parmesan, Freshly Shaved - 10 Ounce

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$7.49$0.75/oz

Directions

Place bread cubes in a large bowl and toss with 2 tablespoons of extra virgin olive oil and Italian seasoning.
Heat a large skillet over high heat. Add the bread cubes and cook until lightly toasted. Remove to a baking sheet and let cool completely.
Once cool, add the bread, tomatoes, basil and mozzarella to a bowl. Whisk together remaining olive oil, vinegar, salt and pepper. Pour over the bread mixture and toss to coat.
Refrigerate for 30 minutes before serving. Top with the Parmesan before serving. Garnish with additional basil.