Panzanella: Bread and Strawberry Salad

Sometimes thought of as “leftover salad”, panzanella is a traditional Tuscan summer bread salad. In this version, strawberries replace the tomatoes for a fruity twist.

By | June 01, 2016

Ingredients

Salad:
  • ½ (8 ounce) loaf French bread (or other crusty bread), cut into cubes
  • 2 cups halved strawberries
  • ½ medium red onion, thinly sliced
  • 4 ounces fresh mozzarella, cut into ½-inch cubes
  • ¼ cup chopped mint
  • ¼ cup chopped basil
  • 1 sweet bell pepper, roughly chopped
Dressing:
  • ½ cup balsamic vinegar
  • 1 tablespoon sugar
  • 1 clove garlic
  • ½ teaspoon ground oregano
  • ¼ teaspoon ground basil
  • ¼ teaspoon onion powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup extra virgin olive oil

Instructions

  1. Arrange bread cubes in a single layer on a baking sheet. Lightly coat bread cubes with cooking spray. Bake 350o for 10-12 minutes or until toasted. Let cool completely.
  2. Whisk first eight dressing ingredients together, vinegar through black pepper, in a small bowl. Drizzle in olive oil; whisk until combined. Set dressing aside.
  3. Combine bread, strawberries, onion, mozzarella, mint, basil and bell pepper in a large bowl. Pour ¼ cup of dressing over salad; reserve remaining dressing for another salad. Gently toss all ingredients together and serve immediately.

Yield: 4 servings

Serving Size: 2 cups

Ingredients

Salad:
  • ½ (8 ounce) loaf French bread (or other crusty bread), cut into cubes
  • 2 cups halved strawberries
  • ½ medium red onion, thinly sliced
  • 4 ounces fresh mozzarella, cut into ½-inch cubes
  • ¼ cup chopped mint
  • ¼ cup chopped basil
  • 1 sweet bell pepper, roughly chopped
Dressing:
  • ½ cup balsamic vinegar
  • 1 tablespoon sugar
  • 1 clove garlic
  • ½ teaspoon ground oregano
  • ¼ teaspoon ground basil
  • ¼ teaspoon onion powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup extra virgin olive oil
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