Caprese panzanella

By Drum Digital
02 September 2014

Our take on an Italian classic: bread and tomato salad. A perfect way to use up bread that’s gone a bit stale in the bread bin.

Serves 4

Preparation: 5 min

Cooking: 20 min

250 g cherry tomatoes

? loaf multigrain bread, torn

80 ml (? c) olive oil

salt and pepper

625 ml (2½ c) fresh mozzarella balls

handful of fresh basil leaves

balsamic reduction

Preheat the oven to 180 °C.

Arrange the tomatoes on a baking sheet and drizzle 30 ml (2 T) of the olive oil over. Season with salt and pepper.

On a separate baking sheet, toss the torn bread with 30 ml (2 T) of the olive oil. Put both sheets in the oven. Toast the bread for 10 minutes or until golden, tossing twice during cooking. Roast the tomatoes for 20 minutes, tossing once during cooking.

Put the mozzarella on paper towels to dry then transfer to a large bowl. Add the toasted bread, tomatoes, basil, salt and pepper. Gently toss, keeping the tomatoes as intact as possible.

4 Drizzle the remaining olive oil over the salad and add a drizzle of balsamic reduction.

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