Panzanella Caprese

Name: Panzanella Caprese
Ingredients: 1 (18-inch) piece of baguette, cut into 1-inch pieces; 1/3 cup plus 2 Tbsp extra-virgin olive oil, divided; 1 garlic clove; 3 tablespoons balsamic vinegar; 3 tablespoons drained capers, chopped; 1 1/2 lb tomatoes, cut into 1-inch pieces; 1 small red onion, thinly sliced; 1 lb fresh mozzarella, cut into 1-inch chunks; 1/2 cup chopped basil

9 ingredients

1 steps

Ingredients

1 (18-inch) piece of baguette, cut into 1-inch pieces
1/3 cup plus 2 Tbsp extra-virgin olive oil, divided
1 garlic clove
3 tablespoons balsamic vinegar
3 tablespoons drained capers, chopped
1 1/2 lb tomatoes, cut into 1-inch pieces
1 small red onion, thinly sliced
1 lb fresh mozzarella, cut into 1-inch chunks
1/2 cup chopped basil

Directions

1

{"0":"Preheat oven to 375\u00b0F with rack in middle.","2":"Toss bread with 2 Tbsp oil and 1\/4 tsp each of salt and pepper in a large 4-sided sheet pan, then spread out in 1 layer. Bake, stirring once, until golden, 12 to 15 minutes.","4":"Mince and mash garlic to a paste with 1\/2 tsp salt. Transfer to a large bowl and whisk in vinegar, capers, and remaining 1\/3 cup oil.","6":"Add croutons to dressing along with tomatoes, onion, mozzarella, and basil, then toss. Let stand at room temperature 30 minutes before serving.","8":"Cooks' note: Salad can be made 3 hours ahead and chilled. Bring to room temperature before serving."}