Description

Today, I want to share a recipe that’s a little unexpected but utterly delightful: Strawberry Panzanella Salad. Now, if you hear “Panzanella,” you might think of the classic savory Italian bread salad with tomatoes and cucumbers. This, however, is a playful, sweet twist perfect for brunch or a light dessert.

Ingredients

For the Croutons:

Day-Old Sourdough or Italian Bread (about 1 pound), cut into 1-inch cubes
Butter, melted: 1/3 cup
Packed Brown Sugar: 1/2 cup
Salt: 1/4 teaspoon

For the Strawberry Mixture:

Fresh Strawberries, sliced: 3 cups
Granulated Sugar: 1/4 cup
Balsamic Vinegar: 2 tablespoons

For Assembly & Garnish:

Plain Greek Yogurt: 2 cups
Fresh Mint Sprigs: For garnish

Instructions

Let’s get started creating this wonderful Strawberry Panzanella Salad. First, preheat your oven to 400°F (200°C). This high heat helps make the croutons nice and crispy.

While the oven heats, prepare the strawberries. In a medium bowl, gently combine the 3 cups of sliced strawberries, 1/4 cup of granulated sugar, and 2 tablespoons of balsamic vinegar. Stir carefully and then set this mixture aside to macerate – this lets the flavors meld and the berries release their lovely juices.

Next, prepare the croutons. In a small bowl, mix the 1/2 cup of packed brown sugar and 1/4 teaspoon of salt. Place your cubed day-old bread in a large bowl.

Drizzle the 1/3 cup of melted butter over the bread cubes and toss them gently until they are evenly coated. Then, sprinkle the brown sugar and salt mixture over the buttered bread cubes. Toss again until the cubes are well coated with the sugary mixture.

Spread the coated bread cubes in a single layer on a baking sheet. Bake in the preheated oven for 8 to 10 minutes, or until they are golden brown and feel crisp. Keep a close eye on them, as the sugar can burn quickly.

Once baked, remove the croutons from the oven and let them cool completely on the baking sheet or a wire rack. They will become crispier as they cool.

While the croutons are cooling, gently strain the strawberries, making sure to reserve the flavorful juice that has accumulated in the bowl. This juice will act as a light dressing.

Now it’s time to assemble! Grab your 8 small serving bowls or glasses. Start by placing a layer of the plain Greek yogurt in the bottom of each bowl.

Follow the yogurt with a layer of the cooled, crispy bread cubes. Then, add a layer of the sliced, strained strawberries.

Drizzle some of the reserved strawberry-balsamic juice over the layers, according to your taste. You might not use all of it.

Finally, garnish each serving with a fresh mint sprig. The green adds a beautiful pop of color and fresh aroma.

You can serve the Strawberry Panzanella Salad immediately, or cover and refrigerate it for up to 1 hour before serving. Enjoy this unique and delicious creation!