Guest Post by Raymund at Ang Sarap: Caprese Panzanella Recipe

Our guest today is Raymund at Ang Sarap (a Tagalog word for “It’s Delicious”)

Raymund and I started blogging at the same time—really, within days of each other—and we have followed each other ever since those early days. As I remember, it was his gorgeous photos that first caught my eye and his ability to post almost daily is amazing since cooking is his hobby, not his profession. (Makes me tired just thinking about it.) Raymund’s photography continues to impress and there is always something cultural or historical to learn from his recipes. It seems I’m not the only one who’s noticed, you can find his recipes featured in Philippine Digest Magazine (Japan),, and as well.

Ang Sarap is the first place I look for Asian cuisine. In fact, his recipe inspired my Teriyaki Chicken post and his Mongolian Beef is a family favorite. He covers a wide range of flavors and regions, so stop-in and say hello, I know you’ll find great food there.

caprese-panzanellaCaprese Panzanella Recipe

Hi everyone, let me take over this space just for this moment, I am very thankful Judy invited me to do a guest post here.  When she first asked me to do this I was not hesitant because this is one of the blogs I have followed for more than three years now.  I love Judy’s posts because many of them are healthy alternatives of my favourites, which is why today I will be sharing something well suited for Savoring Today, a summer Italian Salad called Caprese Panzanella.

Panzanella or panmolle like I mentioned earlier, is Italian summer salad known throughout the Italian peninsula, but it is most popular in Tuscany. This salad is commonly made out of stale bread, tomatoes, onions and basil dressed in balsamic vinaigrette. Stale bread is the most important part of this dish where is it’s moistened by pre-soaking it in water and pressed or infusing it with the salad dressing. Other vegetables can also be added in the salad’s basic ingredients such as cucumber, capsicums, olives, cheese, and meats.  Panzanella have different variations and one of is this Caprese Panzanella where fresh buffalo mozzarella or bocconcini is added, which makes this salad even more amazing.

You can have this salad just on its own as its quite filling due to the bread content, but if you want to add some protein to it a good grilled seafood is the best option, as it is light and tasty which matches well to the salads acidic taste.  I know it’s getting warmer there in the States so the timing of this recipe is spot on—hopefully you try them out and let us know what do you think on the comments below.

Caprese Panzanella
  • ½ focaccia bread, cut into 1-inch cubes
  • 200g fresh mozzarella cheese, roughly torn
  • handful of fresh basil leaves, roughly torn
  • 12-15 cherry tomatoes, cut in half
  • 1 small red onion, thinly sliced
  • extra-virgin olive oil
  • garlic salt
  • freshly ground black pepper to taste
  • balsamic vinaigrette
  1. Place cubed focaccia in a baking tray then lightly drizzle it with olive oil. Season with garlic salt and freshly ground black pepper then place in a 190C preheated oven and bake for 12 minutes or until golden brown in colour. Remove from oven and let it cool.
  2. Combine focaccia cubes, tomatoes, onion, mozzarella cheese and basil in a salad bowl then toss to combine.
  3. Drizzle balsamic vinaigrette on salad then serve.
Nutrition Information
Serving size: Serves 4


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9 Responses to Guest Post by Raymund at Ang Sarap: Caprese Panzanella Recipe

  1. Hotly Spiced April 16, 2014 at 5:36 am #

    I love the look of this salad, Judy; it screams of Spring and is so colourful and refreshing. A perfect meal in itself xx
    Hotly Spiced recently posted..A Titanic 21stMy Profile

  2. John@Kitchen Riffs April 16, 2014 at 8:41 am #

    Great looking salad! Perfect for the weather we’ll be having next week. Great guest post, too — I always enjoy Raymund’s recipes and photography. Thanks!
    John@Kitchen Riffs recently posted..Celery Root (Celeriac) and Potato GratinMy Profile

  3. Raymund April 16, 2014 at 1:50 pm #

    Thanks for featuring me Judy!
    Raymund recently posted..Caprese PanzanellaMy Profile

  4. Maureen | Orgasmic Chef April 17, 2014 at 6:56 am #

    Raymund’s salad is Spring on a plate. It’s Autumn here and I’d be happy to lie about the seasons just to have some.

  5. mjskit April 17, 2014 at 9:45 pm #

    What a fabulous looking salad Raymund! A great dish to share over here at Judy’s. I’ve never made a Panzanella and have always wanted to. thanks for the inspiration! Great guest post you two!
    mjskit recently posted..Green Chile Pathiri with Pinon Nuts and Queso FrescoMy Profile

  6. ChgoJohn April 18, 2014 at 9:19 pm #

    Fantastic dish, Raymund, and great choice for guest host, Judy. I love making panzanella with tomatoes fresh from the vine, maybe a day over-ripe. Yours, using mozzarella, will definitely be tried during tomato season.
    ChgoJohn recently posted..Braised Lamb ShanksMy Profile

  7. nusrat2010 May 2, 2014 at 10:36 am #

    What I love about Raymund’s dishes is each of them are unpretentious, honest and home-y :) Thanks, Judy, for bringing Him here on your blog. He is a fantastic chef and food artist.
    nusrat2010 recently posted..Purity Does ExistMy Profile

  8. LoraineMarie Dever May 8, 2014 at 11:40 am #

    With the above recipe, you offered a recipe for an appetizer- ?Curried Chicken Boats. Will you send this recipe? Thx

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