Caprese Panzanella Salad

This salad gives a fresh spin on an Italian classic.


  • 6 cups cubed baguette
  • 3 cups cherry tomatoes cut length-wise (season with sea salt and pepper)
  • 1/2 medium red onion thinly sliced
  • 1 8oz package of fresh mozzarella balls halved
  • 1/3 cup extra virgin olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 large English cucumber quartered lengthwise, cut into 1″ pieces
  • 1/2 cup chopped basil
  • Reduced balsamic*


  1. Heat oven to 400 F.
  2. Arrange bread cubes in a single-layer on pan. Drizzle with a little olive oil. Toast in oven for 10 to 12 minutes, tossing once, until evenly browned.
  3. Meanwhile, put tomatoes, onion, olive oil, garlic, sea salt, and pepper in a large bowl. Let stand at room temperature at least 30 minutes or until tomatoes release their juices. Toss occasionally.
  4. Drizzle with reduced balsamic.

*Reduced Balsamic

  1. Add vinegar to a small saucepan and bring to a boil.
  2. Reduce to a very low simmer and cook for  5-10 minutes or until liquid reduces by half.
  3. Remove from heat. Pour vinegar into a bowl to cool.

Serves 4-6.

Photography by: Michelle Herrick

Recipe by: Jessica Helgeson

Alejandra likes ice cream, dancing and pretty things. You can usually find her exploring downtown Phoenix, where she lives, or singing to herself while writing in a coffee shop.


  • Reply January 27, 2014

    natalie @ wee eats

    This looks amazing! I love all things caprese!!

  • […] you too hot to cook and looking for some new dinner ideas? This caprese panzanella salad from EMMA Magazine might be a refreshing change. Love the mozzarella balls tossed […]

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