Caprese Panzanella

  • Author: A Cedar Spoon // Julia Jolliff
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Salad, Lunch


Caprese Panzanella is the perfect summer salad to bring to BBQs, picnics and backyard get togethers. This caprese salad is dressed up with toasty Italian bread and a nice drizzle of olive oil and balsamic vinegar.



  • 2 cups of toasted bread cubes {I used a crusty Italian bread}
  • 1/2 of an english cucumber, cubed
  • 1 pint of cherry tomatoes, sliced
  • 6 oz. fresh mozzarella cheese, drained and sliced {or you can buy the small balls and slice them in half}
  • 20 fresh basil leaves. thinly sliced {more to taste}
  • 4 Tablespoons extra virgin olive oil, separated
  • Drizzle of balsamic vinegar
  • Salt and pepper to taste


  1. Preheat the oven to 275 degrees F. Cut the baguette into 1-inch cubes and lay on a baking sheet in a single layer. Drizzle the 1 Tablespoon of olive oil over the bread {you may want a little more}. Bake the bread for 15-20 minutes, or until just crisp and toasty. Remove from the oven and set aside.
  2. In a large salad bowl combine the english cucumber, tomatoes, mozzarella and basil. Gently toss in the olive oil and balsamic vinegar along with salt and pepper to taste. When you are ready to serve the salad add the bread cubes in and gently toss again.
  3. Lightly sprinkle with more salt and pepper to taste.


Any crusty bread will work great for this recipe. Use whatever you might have on hand!

There are a variety of things you can add to this salad including sliced red onion, avocado and heirloom tomatoes.

I suggest waiting to add the bread into the salad until you are ready to eat it because it will get soggy. You can make the caprese salad the night ahead and add the bread the day of, but I think this salad is best fresh so I suggest making it the day you plan to eat it!


  • Serving Size: 1 cup