a new twist on a caprese salad

Panzella salad
Summer is easy.  Cut some tomatoes, layer with mozzarella and drip some pesto over the top.  I decided to mix it up. 

I took a baquette and cut it into small pieces for croutons.  In a large frying pan I coated the bottom with olive oil.  Once it got hot I tossed all the bread pieces in the pan with kosher salt.  I mixed this at a low heat until the croutons got toasted.

I chopped a round of room temperature fresh mozzarella into cubes.  Took lots of golden and red cherry tomatoes and sliced them in half.  I also made some fresh chunky pesto with green and purple basil. 

Put all of this into a bowl and tossed.  Nice change from the classic caprese salad. 

Comments (Archived):

  1. daryn

    I love panzanella, and I love caprese (when the tomatoes are good), why not mix them together! sounds great.

    1. Gotham Gal

      The pesto is key

  2. ErikSchwartz

    Little bits of pancetta are good in there too.

    1. Gotham Gal

      ooh. nice call

  3. panterosa,

    Caprese meets Panzanella. Looks great. I wonder if it would work to mix the caprese into pesto rice.