PANZANELLA CAPRESE

By BobD

Ingredients

• 6-8 SERVINGS
• By adding the fresh mozzarella and basil of a Caprese salad to the croutons and ripe tomatoes of a panzanella salad, this recipe combines two Italian classics into one terrific dish.
• 1 (18-inch) piece of baguette, cut into 1-inch pieces
• 1/3 cup plus 2 Tbsp extra-virgin olive oil, divided
• 1 garlic clove
• 3 tablespoons balsamic vinegar
• 3 tablespoons drained capers, chopped
• 1 1/2 lb tomatoes, cut into 1-inch pieces
• 1 small red onion, thinly sliced
• 1 lb fresh mozzarella, cut into 1-inch chunks
• 1/2 cup chopped basil

Preparation

Step 1

Preheat oven to 375F with rack in middle.

Toss bread with 2 Tbsp oil and 1/4 tsp each of salt and pepper in a large 4-sided sheet pan, then spread out in 1 layer.

Bake, stirring once, until golden, 12 to 15 minutes.

Mince and mash garlic to a paste with 1/2 tsp salt.

Transfer to a large bowl and whisk in vinegar, capers, and remaining 1/3 cup oil.

Add croutons to dressing along with tomatoes, onion, mozzarella, and basil, then toss.

Let stand at room temperature 30 minutes before serving.

COOKS NOTE: Salad can be made 3 hours ahead and chilled.

Bring to room temperature before serving.