Caprese Panzanella Salad
Makes 6 to 8 servings
  • 1 large round bread loaf, cut into 1-inch pieces
  • ¼ cup unsalted butter, melted
  • ¾ teaspoon kosher salt, divided
  • ¾ teaspoon ground black pepper, divided
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 4 large assorted heirloom tomatoes, chopped
  • 1 (8-ounce) package fresh mozzarella pearls
  • ½ cup chopped fresh basil
  • ¼ cup sliced red onion
  1. Preheat oven to 350°. Line a large rimmed baking sheet with foil.
  2. On prepared pan, toss together bread pieces, melted butter, and ¼ teaspoon each salt and pepper; arrange in a single layer.
  3. Bake until golden brown, about 15 minutes. Let cool.
  4. In a large bowl, whisk together olive oil, vinegar, mustard, and remaining ½ teaspoon each salt and pepper. Stir in bread, tomatoes, and all remaining ingredients until well combined. Serve immediately.
Kitchen Tip: Dress this salad up for company by serving it in a bread bowl.
Recipe by Paula Deen Magazine at