Caprese Panzanella | Dorothy Lane Market

Caprese Panzanella

PREP TIME 12 mins
COOK TIME 10 mins
Chef Carrie Walters
  • POSTED Aug 19th, 2021
  • BY Chef Carrie Walters


  • 1 loaf DLM French Boule, cut into 1-inch slices
  • 2 cloves garlic, peeled but left whole
  • 2 Tbsp Vera Jane's Extra-Virgin Olive Oil, or more for drizzling
  • ¼ tsp salt and pepper, or more to taste
  • 1 lb DLM Handmade Fresh Mozzarella (about 2-3 ovalini)
  • 3 lbs ripe tomatoes, cut into 1-inch pieces
  • ½ cup fresh basil
  • 2 tsp Aunt Vera's Italian Red Wine Vinegar


In your oven or a pre-heated grill, toast or grill the slices of bread until lightly charred or golden, approximately 5-10 minutes.
While still warm, rub with garlic clove and set aside until cool. Chop or tear the bread into 1-inch pieces and drizzle with a little olive oil and season with some salt and pepper to taste.
Tear the fresh mozzarella into bite-sized pieces and add it along with the tomatoes and basil to the bread.
Drizzle with more olive oil and red wine vinegar. Toss and taste, adjusting seasoning with additional salt and pepper if needed.


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