Caprese Panzanella

Caprese Panzanella

by Brava Chef Annie

Created by Brava

Servings

6-8

Active Time

~10 mins

Total Time

~28 mins

About this Recipe

Panzanella salad originated in Tuscany as a way to use up stale bread. Now, home cooks buy a fresh baguette from the store as an excuse to make this dish because it’s so simple and delicious. Here, cubed up bread is tossed with lots of olive oil to make crunchy croutons in the Brava. When done, toss the croutons with all of the usual suspects from a Caprese salad - tomatoes, mozzarella, and lots of fresh basil. Bring it all together with extra virgin olive oil and champagne vinegar. As a note - you can fold in minced garlic but know that a little goes a long way since it’s raw. The salad is delicious either way.


About this Recipe

Panzanella salad originated in Tuscany as a way to use up stale bread. Now, home cooks buy a fresh baguette from the store as an excuse to make this dish because it’s so simple and delicious. Here, cubed up bread is tossed with lots of olive oil to make crunchy croutons in the Brava. When done, toss the croutons with all of the usual suspects from a Caprese salad - tomatoes, mozzarella, and lots of fresh basil. Bring it all together with extra virgin olive oil and champagne vinegar. As a note - you can fold in minced garlic but know that a little goes a long way since it’s raw. The salad is delicious either way.

Ingredients

  • 8 oz bread, cubed
  • 16 oz cherry tomatoes, halved
  • 16 oz fresh mozzarella cheese, cut or torn into bite size pieces
  • ⅓ cup extra virgin olive oil for croutons, plus additional ⅔ cup extra virgin olive oil for dressing
  • ¼ cup champagne vinegar
  • ½ cup fresh basil, packed
  • 1 small clove garlic, minced (optional)

From Your Pantry

kosher salt and black pepper

Equipment

Brava metal tray

large mixing bowl

Nutrition Information

Allergens: Milk, Wheat (Gluten)

Tags

  • Chef's Picks
  • Starter
  • Vegetarian
  • American
  • BBQ
  • Bread
  • Californian
  • Italian
  • Mediterranean
  • Metal Tray
  • Recipes
  • Salad
  • Sides
  • Spring
  • Weekend
  • Weeknight

  1. 1

    Prep & cook croutons

    • Toss cubed bread with 1/3 cup extra virgin olive oil and few pinches of kosher salt in large mixing bowl.
    • Select “Caprese Panzanella” on your Brava touchscreen and follow instructions to transfer cubed up bread to Brava Metal Tray and arrange in even, single layer.
    • Slide metal tray into top shelf and press green button to begin cooking.

  2. 2

    Prepare salad

    • While croutons cook in Brava, prepare the rest of the salad.
    • Roughly chop basil.
    • Wipe the same mixing bowl used for bread clean, and add cherry tomatoes, mozzarella, basil, 2/3 cup extra virgin olive oil, champagne vinegar, and garlic, if using. Set aside.

  3. 3

    Finish & serve

    • When croutons are done cooking, add to bowl with rest of ingredients and toss while croutons are still warm.
    • Season generously with kosher salt and cracked black pepper to taste.
    • Serve immediately, or let sit to allow bread to soak up some of the dressing. Can be enjoyed at room temperature or served cold.