Panzanella Caprese with Garlicky Croutons
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Torn bread and tomatoes are dressed with vinaigrette and topped with fresh mozzarella and basil, with garlicky croutons adding texture and richness. A summer salad that comes together in minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 400 g (14oz) mixed, vine-ripened tomatoes (make sure they’re room temperature and not straight from the fridge for maximum flavour.)
- Large pinch of freshly ground salt and pepper
- 1 tbsp olive oil
- 4 slices garlic bread from a refrigerated garlic baguette
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- ½ tsp caster sugar
- ½ a clove of garlic (peeled and minced)
- 125 g (4.4 oz) Mozzarella, roughly torn
- 10 basil leaves (sliced or torn)
At a glance
PER SERVING · TIME 16M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 6m
- Sodium
- 299mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 244mg
- Calcium
- 125mg
- Iron
- 0.57mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 299MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.