Pesto Caprese Panzanella Salad

The classic Mediterranean-style salad is made with pesto, Caprese and zucchini. If you are looking for a new way to make it this summer, try the refreshing watermelon version of this salad.

The “Broma bakery pesto” is a flavorful and versatile sauce that can be used as a dressing, dip or spread. It’s also great on salads like the “Pesto Caprese Panzanella Salad.”

Say hello to Pesto Caprese Panzanella Salad, your new favorite summer salad. Fresh tomatoes, pesto, mozzarella cheese, and crispy croutons go into this pesto panzanella salad! Enjoy!

Salad de Pesto Caprese Panzanella, sometimes known as the “perfect summer salad.”

I understand that late summer may be a strange time. Summer seems to be slipping gone too soon, but I’m eager for the tastes of Fall (hello cinnamon, pumpkin, nutmeg, ginger CANNOT WAIT). Man…emotions. They’re intricate.

In the summer, I like grilling and eating fresh vegetables and salads. Guys, this Pesto Caprese Panzanella Salad is without a doubt my favorite salad we’ve ever cooked. This quick summer salad has been my go-to all summer to bring to events or throw up for some friends. It’s hearty, but light, spicy, and full of flavor.

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It’s really simple to create, only takes a few ingredients, and packs a powerful taste punch.

What is a panzanella salad, exactly?

Panzanella is a summer salad prepared with soaking bread cubes, onions, and tomatoes in Tuscany. This salad is one of my favorites since it combines fresh tomatoes, toasted bread, and a tasty dressing. It’s a great alternative to a leafy salad. Naturally, we had to put our own take on a traditional panzanella salad and create a pesto caprese panzanella….and yes, it is as delicious as it sounds.

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Because…duh, we decided to add fresh mozzarella to our pesto caprese panzanella salad. And then top it all with pesto, which is my favorite summer taste and which we always have on hand in the fridge or freezer.

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How to make pesto at home:

We’ve been on a pesto kick lately, and I don’t think we’ll be stopping anytime soon. We’ve been picking our basil plant like crazy since it’s going to freeze and die shortly. I realize it’s a terrible situation. But, in the meanwhile, with all this handmade pesto, we’ll make the most of it. Simply combine all of your ingredients in a food processor to make a delicious homemade pesto that can be used in a number of dishes.

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Pesto caprese panzanella salad storage:

I’ll ask you a trick question! This salad is best served immediately; it does not store well in the refrigerator since the bread becomes soggy and begins to break apart. What’s our recommendation? Only combine as much of the salad with the salad dressing as you want to eat, and save the remainder for another night, keeping the bread cubes separate.

One of my favorite aspects of this Pesto Caprese Panzanella Salad is how much can be prepared ahead of time. Before you prepare this salad, make your pesto ahead of time and toast your bread well. The panzanella will then be ready in less than 20 minutes! SCORE!

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I’ll be sitting on our back patio with Tilly, a drink, and this lovely summer salad, savoring the final days of summer.

Have a wonderful Monday! Go ahead and smash it.

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Our new favorite summer salad dish is this Pesto Caprese Panzanella Salad. This is guaranteed to be a success, with fresh tomatoes and mozarella mozzarella!

  • Sarah wrote this article.
  • 15-minute prep time
  • 15 minutes to prepare
  • 30 minutes in total
  • 6 serves 1x1x1x1x1x1x1x1x1x1x
  • Salad is a food category.
  • Baked method
  • italian cuisine
  • Sarah wrote this article.
  • 15-minute prep time
  • 15 minutes to prepare
  • 30 minutes in total
  • 6 serves 1x1x1x1x1x1x1x1x1x1x
  • Salad is a food category.
  • Baked method
  • italian cuisine

Scale:

1x2x3x

  • Sarah wrote this article.
  • 15-minute prep time
  • 15 minutes to prepare
  • 30 minutes in total
  • 6 serves 1x1x1x1x1x1x1x1x1x1x
  • Salad is a food category.
  • Baked method
  • italian cuisine

Ingredients

  • 8 tbsp extra virgin olive oil (distributed)
  • 1 cup halved cherry tomatoes
  • red wine vinegar, 2 tblsp.
  • salt & pepper to taste
  • 1 inch chunks of 1/2 big crusty baguette
  • 8 oz. fresh mozzarella cheese (broken into small pieces)
  • 1/2 of a pesto recipe that’s simple to make at home

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and prepare a large baking sheet with parchment paper.
  2. Place the tomatoes in a colander over a big dish and cut them in half. Season with salt and pepper, then drain for at least 15 minutes, tossing once in a while. The tomato juices will drip into a dish that will be used to prepare the salad dressing.
  3. While the tomatoes are draining, toss the bread cubes in a large mixing basin with 3 tablespoons olive oil to evenly coat them. Place the bread cubes in a single layer on the prepared baking sheet. Toast the bread for 15 minutes, or until golden brown and crisp, but not burnt. Remove from the oven and let to cool fully before serving.
  4. Set aside the colander with the tomatoes from the dish. Toss the tomato juice with the remaining olive oil (5 tablespoons) and red wine vinegar, whisking frequently until smooth. Salt & pepper to taste.

  5. Place the toasted bread, tomatoes, and torn mozzarella in a large mixing bowl with the dressing when ready to serve. Season with salt and pepper and toss to mix. Enable for a 20-minute soak time to allow the bread to absorb the dressing.

  6. Serve with homemade pesto drizzled over top.

easy, light, crunchy, delicious, texture, fast and easy Keywords: easy, fresh, summer, light, crunchy, flavorful, texture, quick and simple

The “broma bakery baked brie” is an appetizer that consists of a round of bread, topped with pesto and brie. The recipe is simple to make and provides a great meal for any occasion.

Related Tags

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