Many many moons ago, I made a caprese panzanella on this blog. It was way back in 2012, when I was but a wee 23-year-old who was just discovering the world around me the glory that is summer tomatoes. Back then, I thought tomatoes needed to be masked, hidden among a mix of sharp onion, salty olives, crunchy peppers and tangy balsamic vinegar. I was doing the most, as an eager 23-year-old is wont to do.
Now that I’m almost 30, I’ve made like Coco Chanel and taken one (many) things off. (I’d say it’s because I’m elegant and refined, but we all know it’s because I’m lazy and busy.)
This version of caprese panzanella requires just 5 ingredients (plus olive oil, salt and pepper): bread, tomatoes, mozz, basil and garlic. It has 5 steps, one of which is “preheat the oven.” It is brilliant, in that it requires so little effort and provides such huge rewards, and now that I’m older and wiser, I’ll never make caprese panzanella another way.
There are basically no rules here, just guidelines. This is the kind of recipe that’s more fun when you use your hands — tearing the chunks of mozzarella, rubbing the garlic, tossing everything with your fingers. You can add salad greens to bulk it out a bit, crushed red pepper for spice, maybe even a little red onion. But just once, be lazy with me and keep things nice and simple. You won’t regret it, I promise.
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PinIngredients
- half of a 1-pound sourdough boule, cut into 1-inch slices
- 1 pint cherry tomatoes, halved
- a handful of fresh basil leaves, chopped
- 1/2 pound fresh mozzarella, torn into 1-inch chunks
- 1 garlic clove, peeled
- 1/2 cup good-quality olive oil
- kosher salt and pepper
Instructions
- Preheat the broiler. Line a baking sheet with tin foil.
- Spread the sourdough slices on the prepared baking sheet, then brush both sides with 1/4 cup of olive oil (or as needed). Broil the bread for 3-4 minutes each side (or to your desired level of doneness).
- While the bread is broiling, toss the tomatoes and basil in a large bowl with a generous splash of olive oil and lots of salt and pepper. Toss to coat, then toss in the mozzarella chunks.
- When the bread has toasted, remove from the broiler and let cool just until you’re able to touch the bread without burning yourself (it should still be fairly hot). Rub the garlic clove over the bread slices, then slice the toasts into 1-inch cubes.
- Toss the toasted bread into the tomato-mozzarella mixture, then add another generous splash of olive oil. Taste for seasonings and add salt and pepper if necessary. Serve immediately.
Nutrition
- Serving Size: 4
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