Panzanella Caprese

Serves 4


Baguette, about 18 inches in length, cut into 1-inch pieces
1/3 cup plus 2 Tablespoons extra virgin olive oil, divided
1 garlic clove
3 Tablespoons balsamic vinegar
3 Tablespoons capers, drained and chopped
1 ½ lbs of tomatoes, cut into 1-inch pieces
1 small red onion, thinly sliced
1 lb fresh mozzarella, cut into 1-inch chunks
½ cup fresh basil, chopped


Preheat oven to 375 degrees with rack in middle.

Toss bread with 2 tablespoons of olive oil and ¼ teaspoon each salt and freshly ground pepper in a large 4 sided sheet pan and then arrange into one layer. Bake, stirring once, until golden, about 12-15 minutes. Take out and let them cool down.

Mince and mash garlic to a paste with ½ teaspoon salt. Transfer to a large bowl and whisk in vinegar, capers, and remaining 1/3 cup oil.

Add croutons to dressing along with tomatoes, onion, mozzarella, and basil, then toss. Let stand at room temperature 30 minutes before serving