Sweet ripe tomatoes, creamy mozzarella and crisp garlic croutons come together with a simple, flavourful dressing. This Panzanella Caprese with Garlicky Croutons is irresistible.
This salad brightens any meal. Panzanella traditionally features ripe tomatoes, bread (often stale) soaked in tomato juices, a simple dressing and bold seasoning. I prefer my bread crisp rather than sodden, so I make garlic bread, cut it into chunks and toast it in a pan to form crunchy, garlicky croutons. When those croutons soak up the tomato juices and dressing, the result is exceptional.
Use very ripe tomatoes at room temperature for maximum flavour. Season them with salt and pepper and let them rest for 10–15 minutes so they release their juices. Those juices, combined with a little oil, vinegar and garlic, become a simple but delicious dressing.
The flavours in this Panzanella Caprese with Garlicky Croutons are always delightful. I made this version after attending an online “Introduction to mindful eating” workshop with The Mindfulness Project. Sitting down and truly paying attention to the meal made a big difference in how much I enjoyed it.
Mindful eating here meant more than switching off screens. It meant noticing:
- The complexity of flavours in each mouthful
- How satisfying the first and subsequent bites felt
- How my sense of fullness increased with each mouthful
Paying attention helped me feel satisfied with less food. I’m not claiming a dramatic life change, but mindful eating is a useful practice to develop. It’s helping me notice impulsive snacking—like grabbing a biscuit—and stop before eating several more. It’s also teaching me to better appreciate flavours and to listen to what my body wants.
Distinguishing true hunger from cravings is still a challenge, and I sometimes slip back into hurried habits when I’m busy or eating with family. Mindful eating takes time at first, but with practice, it becomes quicker and easier to include at more meals and snacks.
Do you practice mindful eating? Have you turned it into a habit? I’d love to hear about your experience.
The Panzanella Caprese with Garlicky Croutons Recipe:
Panzanella Caprese with Garlicky Croutons
Nicky Corbishley
10 mins
6 mins
16 mins
4 servings
Ingredients
-
400 g
(14oz) mixed vine-ripened tomatoes
make sure they’re at room temperature for maximum flavour. - Large pinch of freshly ground salt and pepper
- 1 tbsp olive oil
- 4 slices garlic bread (from a refrigerated garlic baguette). Alternatively, mix 3 tbsp salted butter with 1 minced garlic clove and ½ tsp parsley and spread on 4 baguette slices (both sides).
Dressing:
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- ½ tsp caster sugar
- ½ a clove garlic, peeled and minced
To Serve:
- 125 g (4.4 oz) mozzarella, roughly torn
- 10 basil leaves, sliced or torn
Instructions
- Chop the tomatoes and mix with salt and pepper. Leave for 10–15 minutes to release their juices.
- Heat 1 tbsp olive oil in a frying pan. Toast the garlic bread slices 2–3 minutes on each side until golden, then remove and cut into chunks.
- Whisk together the dressing: 2 tbsp olive oil, 1 tbsp red wine vinegar, ½ tsp caster sugar and ½ clove minced garlic.
- Place the garlic bread chunks in a serving bowl or on a large plate. Add the tomatoes, including their juices. Drizzle on half the dressing and toss so the bread soaks up the liquid. Leave for 10 minutes to let the flavours develop.
- Top with torn mozzarella and basil. Serve with the remaining dressing on the side.
Notes
Nutrition
Carbohydrates: 14 g |
Protein: 9 g |
Fat: 17 g |
Saturated Fat: 5 g |
Cholesterol: 24 mg |
Sodium: 283 mg |
Fiber: 1 g |
Sugar: 3 g
Nutrition information is automatically calculated and should be used as an approximation.