Caprese Panzanella Salad

Caprese Panzanella Salad, grape tomatoes, fresh mozzarella, and basil tossed with homemade parmesan croutons!

You can’t get more classic than a Caprese salad. The mixture of fresh tomatoes, basil and mozzarella are just so simple yet so delicious that you cannot go wrong.

I also absolutely love Panzanella salads because well, BREAD. There are a ton of croutons/bread in a Panzanella and I just can’t get enough!

In today’s recipe, I make homemade parmesan croutons to go along with the fresh flavors of a classic Caprese salad.

It is simply dressed with just olive oil, salt, pepper, and balsamic glaze.

Sometimes just plain simply is best, and that can’t be more appropriate here!

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Caprese Panzanella Salad

Servings: 4 -6 servings
Author: Dana at


Parmesan Croutons

  • 2 Cups french bread 1-inch dice
  • 2 Tablespoons extra virgin olive oil
  • 4 tablespoons Parmigiano-Reggiano cheese fresh grated
  • 2 cracks fresh black pepper

Caprese Panzanella

  • 2 pints cherry tomatoes cut in half length-wise
  • 8 oz fresh mozzarella pearls
  • 12 basil leaves torn by hand
  • 1 tablespoons extra virgin olive oil
  • kosher salt and fresh pepper to taste
  • 1 tablespoon balsamic glaze


Parmesan Croutons

  • Preheat an oven to 375 degrees. Toss the bread cubes with the remaining ingredients. Spread out onto a sheet tray in an even layer. Bake for 10 minutes until golden brown.

Caprese Panzanella Salad

  • Place the tomatoes, mozzarella, basil and croutons in a large bowl. Toss with the olive oil, season with kosher salt and pepper to taste. Drizzle with the balsamic glaze, serve.
Tried this recipe?Follow me @danadevolk or tag #danadevolk!

This is such a simple salad, it will definitely be a go-to!

I also put together a quick recipe video tutorial here:

I really hope you enjoyed this recipe!


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