Panzanella was a recipes I kept meaning to try for years before a friend made it at a dinner party and I finally understood what I’d been missing. Roasting the tomatoes changes everything about this salad: they concentrate, go jammy, and lose that watery quality that makes raw tomatoes in salads feel like an afterthought. The bread toasts separately so it keeps some crunch before soaking up the balsamic and tomato juices. This is a summer salad worth making before the season ends.
How to Make Roasted Tomato Caprese Panzanella Salad
Roast the tomatoes long enough
Twenty minutes at 400°F is the minimum. You want the skins to blister and the tomatoes to collapse slightly, releasing their juice onto the pan. That liquid is flavor; pour it over the salad with the tomatoes.
Bread choice matters
A sturdy multigrain loaf holds up to the dressing without turning to mush. Soft sandwich bread will disintegrate. Toasting the cubes separately, not with the tomatoes, lets you control the crunch level and pull them out when golden rather than soggy. 
Balsamic glaze, not vinegar
Store-bought balsamic glaze works well here. If you only have regular balsamic, simmer it in a small pan over low heat until reduced by half and syrupy. Pat the mozzarella dry before adding it; wet mozzarella dilutes the dressing.
Roasted Tomato Caprese Panzanella Salad
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Vegetarian, Omnivore
Description
A vibrant summer salad, perfect for barbecues. Sweet roasted tomatoes and mozzarella meet crunchy bread.
Ingredients
- 4 cups (946 ml) grape tomatoes
- 4 cups (946 ml) cubed multigrain bread
- 6 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 1/2 cups (591 ml) fresh mozzarella balls/pearls
- 15-20 fresh basil leaves
- a heavy dose of balsamic glaze
Instructions
- Preheat oven to 400°F (204°C).
- On one baking sheet, lay the tomatoes and drizzle with 1½ tablespoons of olive oil, ½ teaspoon salt, and ½ teaspoon pepper.
- On a separate baking sheet, place the cubed bread and toss with 2 tablespoons of olive oil.
- Place both baking sheets in the oven.
- Roast the tomatoes for 20 minutes, tossing once during cooking.
- Toast the bread for 10-12 minutes, until golden, tossing 2-3 times during cooking.
- Place mozzarella on a paper towel to remove excess moisture.
- Chop any larger basil leaves, leaving smaller ones intact if desired.
- In a large bowl, add bread, tomatoes, basil, remaining salt, and pepper.
- Gently toss with two large spoons, trying to keep the tomatoes intact.
- Drizzle the remaining olive oil over the salad, and add a liberal drizzle of balsamic glaze.
- Serve immediately.
Notes
- For best results, use a sturdy multigrain bread that can withstand roasting without becoming overly soggy.
- To prevent the mozzarella from becoming overly watery, pat it dry with a clean kitchen towel before adding it to the salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; the bread will soften slightly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 14
- Carbohydrates: 35
- Fiber: 4
- Protein: 10
- Cholesterol: 20
Frequently Asked Questions
Can I use regular sliced bread instead of multigrain cubes?
Yes, but a sturdy bread works best. Soft white sandwich bread will fall apart. Use something with a tight crumb, like sourdough or ciabatta, cut into rough 1-inch cubes.
How far ahead can I roast the tomatoes and bread?
You can roast both up to 4 hours ahead and store them separately at room temperature. Don’t refrigerate the bread cubes or they’ll lose their crunch. Assemble just before serving.
What’s the difference between balsamic glaze and balsamic vinegar?
Balsamic glaze is thicker and sweeter, reduced down to a syrupy consistency. You can buy it bottled or make your own by simmering balsamic vinegar over low heat until it coats the back of a spoon.
