Caprese Panzanella Salad
Prep time
Cook time
Total time
Serves: Serves 6
  • 8 Roma tomatoes, halved
  • 1 punnet cherry tomatoes, halved
  • 4 truss tomatoes
  • 2 red capsicum
  • 220g fresh buffalo mozzarella, torn
  • 1 Tbls salted capers, rinsed
  • 1 bunch basil leaves
  • 1 small loaf sourdough
  • salt and pepper
  • olive oil
  1. Preheat the oven to 130C
  2. Place the halved Roma tomatoes on a lined baking tray, season with salt and pepper, drizzle with olive oil and place in the oven for 2.5 hours until soft and caramelized.
  3. When the Roma tomatoes have been in the oven for an hour, add the cherry tomatoes to the baking tray and continue roasting for another 1.5 hours, before removing from the oven and allowing to cool.
  4. Meanwhile, using tongs, hold the capsicums over a naked gas flame on your stovetop, rotating occasionally, until the skins are charred all over. Place the capsicums in a large bowl, cover with plastic film and set aside until cool enough to handle, then remove the charred skin. Cut away the core and white inner membrane and discard the seeds, then cut the flesh into thin strips. Place in a small bowl with 1 tablespoon extra virgin olive oil, massaging the oil into the flesh, and set aside.
  5. To make the croutons, tear the bread into small pieces and combine in a bowl with a drizzle of olive oil and a good pinch of salt to season. Massage the oil into the bread, then lay on a lined baking tray and place in the oven at 180C for 10-15 minutes until golden and crispy.
  6. Cut each truss tomato in ⅛ and cut out the seeds. Place the cut tomatoes into a bowl, season with salt and pepper and drizzle with olive oil.
  7. To assemble the salad combine the semi dried tomatoes, truss tomatoes, buffalo mozzarella, basil, capsicum( drained of oil) and capers on a platter. Mix in the croutons lightly before serving with balsamic vinegar on the side.
This recipe would serve 6 as a main meal and 10 as a side
Recipe by The Luminous Kitchen at