Tomato Panzanella Caprese Salad

I can’t think of a better way to celebrate summer than homegrown, ripe, juicy tomatoes.  I think we can all agree store bought tomatoes in the winter are tasteless and expensive. Its been a hot summer here on the west coast and my tomatoes are out of control. I made a version of this salsa, plan on making a couple of batches of this tomato sauce, and can’t wait to make this tomato soup. I love summer.

tomato salad

With the weather being so hot we have been eating a lot of salads like this refreshing watermelon and feta salad and this kale salad with french lentils. Now we have a tomato panzanella salad made with fresh tomatoes, basil, stale baguette.

tomato salad 3


Tomato Panzanella Caprese Salad

Yields 6

10 minPrep Time

5 minCook Time

15 minTotal Time

Save RecipeSave Recipe


  • Half of a day old baguette
  • 3 TBSP of good quality olive oil
  • 2 cloves of garlic
  • 1/2 cup of balsamic vinegar
  • 1/4 cup of sugar
  • 2 cups of fresh, ripe tomatoes cut into quarters or grape tomatoes
  • 1/2 cup of small bocconcini
  • 1/2 cup of basil
  • salt and pepper to taste


  1. Preheat oven to 400 degrees
  2. Cut baguette into 1 inch cubes and toss with olive oil and garlic. Let stand for a minute or two
  3. Place baguette pieces on baking sheet and bake for 8-10 minutes
  4. In the meantime, simmer balsamic vinegar and sugar over medium heat until a syrup consistency.
  5. Combine tomatoes, cheese, and basil.
  6. Drizzle with olive oil, than balsamic reduction.
  7. Finish with salt and pepper to taste

Happy Summer !

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