Caprese Panzanella salad

Caprese Panzanella salad

Classic Italian Panzanella salad is made even better with succulent tomatoes, punchy fresh basil and creamy mozzarella. The perfect easy side dish.
Course Salad, Side Dish, Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 as a side dish
Author Alida Ryder


  • 4 cups bread I used day-old baguette, sliced into bite-sized chunks
  • 2 cups cherry tomatoes halved
  • 2 large ripe tomatoes, roughly chopped
  • large handful fresh basil leaves roughly chopped
  • 2 cups bocconcini fresh mozzarella, quartered
  • juice and zest of 1 lemon
  • 2 tablespoons olive oil
  • salt & pepper to taste


  • Pre-heat the oven to 200°c and place the bread on a baking sheet.
  • Drizzle with a little olive oil and season with salt then place in the oven. Allow to bake until golden brown and toasted.
  • Remove and set aside.
  • Place the tomatoes, half of the basil and the bocconcini in a bowl then add the zest and lemon juice, olive oil and salt and pepper. Stir and allow to stand for 5 minutes. This will allow the natural juices of the tomatoes to be released which will add more flavour to the dressing.
  • Add the bread to the salad along with the remaining basil and stir to combine.
  • Tip the salad onto a serving platter and serve immediately.
  • Make ahead tip: Make the tomato mixture and toast the bread up to 2 hours before serving. Simply combine the components and serve.