Panzanella Caprese Salad

  • 5 mins total
  • 5 mins prep
panzanella calabrese
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IntroductionSkip To The Recipe

Panzanella Caprese Salad.

We love a good salad and I am always on the look out for something new to steer me away from my basic “spring greens”.  Playing with two basic recipes, brought me to make this deliciously easy Panzanella Caprese Salad. Why not? Isn’t cooking all about trying new things?

Perfect for lunch, light dinner or probably just because you crave it. And the ladder would be me, every other day.

As you know panzanella required cubed toasted bread. I wanted to have a large piece of sourdough bread to soak up all the balsamic vinegar and olive oil, thus decided to not cut it on cubes.

The combination of all the ingredients leaves you with wanting more. Do not forget the pine nuts.  You can either toast them or leave them as they are. Either way, they are delicious with this salad.

A chilled glass of Chardonnays, or full body Merlot are the perfect pairing with this light dinner.

Giangi's Kitchen Signature

 

Nutrition Facts
Panzanella Caprese Salad
Amount Per Serving
Calories 633 Calories from Fat 486
% Daily Value*
Total Fat 54g 83%
Saturated Fat 18g 90%
Cholesterol 89mg 30%
Sodium 737mg 31%
Potassium 290mg 8%
Total Carbohydrates 9g 3%
Sugars 4g
Protein 26g 52%
Vitamin A 38.2%
Vitamin C 27.2%
Calcium 58.3%
Iron 5.6%
* Percent Daily Values are based on a 2000 calorie diet.
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Panzanella Caprese Salad

  • 5 mins total
  • 5 mins prep

Ingredients

US - Metric

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  • 2 cups washed mixed green salad
  • 1 oz sliced tomatoes
  • 4 oz burrata mozzarella
  • 1 teaspoon pine nuts
  • 2 tablespoon olive oil
  • 1 tablespoon balsamic vinegar

Instructions

  1. Clean the spring green salad and place it on a plate. Top it with slice tomatoes.

  2. Add the halved burrata mozzarella. Arrange the sliced bread around it.

  3. Sprinkle generously with cracked pepper and salt. Drizzle olive oil and balsamic vinegar.

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