Please indulge me in my outrageous summer dinner fantasy. It’s a warm but breezy summer evening in my backyard. I sip a glass of cold sparkling rosè that I drink in a hammock until my friends arrive for dinner. I roll out of my hammock just in time to greet my guests, a vision in linen…I am essentially a leading lady in a Nancy Meyers movie. They just know I’ve made something impressively casual for dinner. I nonchalantly grab some basil from my bountiful garden and sprinkle ripped herbs over this caprese panzanella. It’s effortless, light and as an elder millennial I hesitate to use this phrase but… it is indeed a vibe! Call in the youths to take me away for my cringe crimes. In all seriousness, this caprese panzanella is truly an experience.

You may recognize this common narrative of what summer food should be, perpetuated by fancy food magazines and my beloved Ina Garten. The reality of course is that we are all too sweaty to really cook anything and want to preserve our energy for lounging by the pool. This recipe is everything I want a light summer dish to be. Of course, if I were Ina Garten, I wouldn’t stop at simply one elegant dish. I’m sure she would have a patio table full of goodies, but I’m proud to serve this to my little family as a light summer meal without anything else. It would make a great side dish for a picnic or barbecue. What exactly is panzanella? Well, it’s Italian bread salad and it’s just as brilliant as it sounds. The homemade croutons soak up all the tomato juices and dressing. I add small mozzarella pearls, but a big hunk of burrata in the middle of the salad would be even better. Cheese is optional. Traditional Italian panzanella doesn’t call for cheese and adds cucumbers. I don’t think Italians would have any objection to my addition. 

My favorite part of this recipe is that it truly doesn’t take long to prepare. The only real cooking happening is toasting some bread cubes in olive oil. In a skillet, add olive oil and cubed bread of your choice. I like a classic baguette but feel free to get creative with some Italian focaccia. The only stipulation with this recipe is to use the best ingredients that you can. Simplicity requires excellent ingredients. Use the expensive extra virgin olive oil in your pantry. Looking for a recipe to let that aged balsamic shine? It’s this. I don’t even make a separate vinaigrette for this dish. I drizzle everything on separately and then toss together. No measuring needed! 

Italian Caprese Panzanella (serves 4-6 as a side, 2-4 as a light meal)

1 baguette (cubed into bite-sized pieces)

1/2 cup high quality extra virgin olive oil (for cooking and more for drizzling on the salad)

A few tablespoons of good balsamic vinegar (look for a DOP stamp or Modena on the label)

Salt and freshly ground black pepper

16 ounces fresh mozzarella pearls or burrata

2 pounds fresh tomatoes (diced or halved cherry tomatoes)

1 package fresh basil (stems removed and sliced into ribbons)

1. Dice the baguette into small, bite-sized pieces.
2. In a large Dutch oven or skillet, heat 1/2 cup extra virgin olive oil over medium heat. Add the diced bread cubes. Sauté while stirring until golden, about 5-7 minutes. Sprinkle with salt and pepper. Remove and add to a mixing bowl.
3. Dice or halve tomatoes and add to the large bowl with the bread.
4. Add the mozzarella pearls, salt, pepper, sliced basil and plenty of olive oil and balsamic (at least a few tablespoons of each). Toss all ingredients together, then serve on a platter. (If using burrata, toss the salad and then gently place the burrata on top of the mixed salad.)