Caprese Panzanella

Caprese Panzanella

Plump, juicy tomatoes, crusty bread, fresh mozzarella, and a kiss of garlic, Caprese Panzanella is a summer must-have.

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes


1 loaf DLM French Boule, cut into 1-inch slices
2 cloves of garlic, peeled but left whole
Vera Jane’s Extra-Virgin Olive Oil, for drizzling
Sea salt and freshly ground black pepper to taste
1 lb DLM Handmade Fresh Mozzarella (about 2-3 ovalini)
3 lbs ripe tomatoes, cut into 1-inch pieces
Handful of 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.

2 comments on “Caprese Panzanella

  • I’m wondering how well everything but the bread would keep in the fridge since I’m single and couldn’t eat it all in a day or 2?

    1. Hi Sue! We recommend eating the salad fresh and perhaps cutting the recipe in half as it won’t keep well. Thanks for reaching out!

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