Caprese Panzanella Salad

This might be my favorite recipe of the YEAR so far. Ack! It’s so good and I’m going to use another exclamation point right now so get ready!

This salad serves only one to two so get suuuuper excited. It’s all for you. AND, this entire thing is a wing-it situation. You decide how much bread. You decide how many tomatoes. You decide how much mozzarella. It’s fabulous.

I had made some fresh bread a few days before, and needed to use it up before too long (if there’s such a thing), so a panzanella salad with massive caprese vibes landed in the nog and here we are, yo.

It’s the simplest ever. And let me warn you now, this WILL BECOME your summer addiction. You’ll cube up some crusty bread, toss it with oil, garlic and Italian seasoning. While it’s toasting in the toaster oven (or regular oven), you’ll quarter up a few tomatoes and toss with oil, red onion and garlic. Lil’ salt.

Toss THAT together in a bigger bowl with freshly torn mozzarella and fresh basil.

YOU GUYS.

You guys.

It’s orbitally scrumptious. You get everything you need. Creamy cheese, pungent basil, toasted bread, vibrant tomatoes. It’s the entire world, right in your mouth.

It’s truly my favorite thing to eat so if you’ll excuse me, I’m going to go bury myself in it.

Caprese Panzanella Salad

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Ingredients

• 3 Tbs. Extra virgin olive oil, divided
• 1 tsp dried Italian seasoning
• 2 cloves garlic, divided
• 2-3 cups cubed rustic bread (anything goes!)
• 4 small tomatoes (about the size of ping pong balls), quartered
• 1/4 cup thinly sliced red onion
• A few slices of fresh mozzarella, torn (how much is your preference)
• Fresh basil to slice and scatter
• Coarse salt and freshly ground pepper

Instructions

1. In a large mixing bowl, add 2 Tbs. Oil, one minced garlic clove, the Italian seasoning and a pinch of salt. Whisk to combine. Add the bread cubes and toss to coat. Arrange on a baking sheet and slide into a toaster oven for about 5 minutes, until crisped up!
2. In another smaller bowl, combine the quartered tomatoes, slices of red onion, the remaining garlic clove (minced) and another pinch of salt. Lightly toss with a spoon to coat.
3. To a serving bowl, pour in the toasted bread cubes and tomatoes. Add the torn mozzarella and scatter the basil leaves. Give it all a crack of black pepper and one more drizzle of your best oil. DIVINE.
4. Serves 1-2!

7.8.1.2

770

https://bevcooks.com/2026/05/caprese-panzanella-salad/

Summer is coming. Giddy up! (pro-tip: Aldi has the best tomatoes right now!)