Panzanella Salad – Caprese Style

Preheat the oven to 375 degrees F.

In a large bowl, toss the bread with 2 tablespoons olive oil and 1/4 teaspoon each sea salt and pepper. Then spread evenly in a single layer on a half sheet pan. Bake about 10 minutes, until just lightly golden. Remove from the oven and cool.

Smash garlic with the flat edge of a knife. Transfer it to a large bowl, mash it into a paste, then blend it with the remaining 1/4 teaspoon salt. Whisk in the vinegar and capers. Add the remaining 5 tablespoons olive oil in a steady stream and whisk until the dressing is thickened and emulsified.

Add croutons, tomatoes, onion, bocconcini and basil to the dressing in the bowl. Toss gently to coat with dressing. Let stand at room temperature for 30 minutes so the flavors can marry and croutons can absorb all of that deliciousness.

Prep-ahead note: the salad can be assembled 3 hours ahead and refrigerated, just be sure to leave the tomatoes out. Then, 15 minutes before serving, add tomatoes, toss gently and let sit to allow flavors to blend.