Panzanella Caprese Salad

A luscious salad combining crunchy, salty and creamy with the rich flavor of slow-roasted tomatoes.

Panzanella Caprese Salad // FoodNouveau.com

Serves 2 as a main, or 4 as a starter

4 Roma tomatoes, quartered lengthways
2 tbsp [15 ml] extra-virgin olive oil, divided
½ sourdough baguette, preferably wholewheat
2 small handfuls baby arugula (rocket) leaves
4 slices thinly sliced prosciutto, torn into bite-sized pieces
1 jarred roasted red bell pepper, sliced into strips (about 1/3 cup)
1 ball fresh buffalo mozzarella (about 3.5 oz [100 g])
1 tbsp [15 ml] salted capers, rinsed
Bunch fresh basil leaves

For the dressing
3 tbsp [45 ml] best quality extra-virgin olive oil
1 tbsp [15 ml] red wine vinegar
1 tsp [5 ml] white or regular balsamic vinegar
Sea salt and freshly ground black pepper

Preheat oven to 250°F [125°C].

On a clean baking sheet, place the quartered Roma tomatoes, season lightly with sea salt and freshly ground black pepper, drizzle with 1 tbsp [15 ml] extra-virgin olive oil and slow roast in the oven for about 2 hours. While the tomatoes are roasting, tear the sourdough baguette into bite-sized pieces, place on another baking tray, drizzle with 1 tbsp [15 ml] olive oil and place in the oven to toast for 20 minutes or until lightly golden, the bread chunks must be crunchy but not dry and hard. Remove bread from the oven and set aside to cool. Once the 2 hours roasting time for the tomatoes is done, set the oven to broil and grill the tomatoes for a couple of minutes until blackened in spots. Watch over the tomatoes constantly while broiling so they don’t char. Remove from the oven and set aside to cool for about 15 minutes.

Mix all the dressing ingredients in a small bowl until well incorporated. Take 2 large or 4 small serving plates out and divide the baby arugula between each plate, spreading the leaves so as to make a bed for the rest of the salad ingredients.

In a medium-sized mixing bowl, pour 2 tbsp [30 ml] of the dressing and the toasted bread chunks and coat quickly and lightly. Divide the bread chunks, prosciutto and roasted bell pepper slices between the serving plates. Tear the mozzarella ball and divide the pieces between the places. Sprinkle with capers and basil leaves. Drizzle with a little more dressing, season with freshly ground black pepper and a little sea salt and serve immediately.

Recipe Credit: Adapted from Katie Quinn Davies, What Katie Ate

Download this recipe in PDF format - Food Nouveau

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