Strawberry Panzanella
A recipe for Strawberry Panzanella! This fun salad variation pairs fresh strawberries with bread cubes and a white wine vinaigrette.
Servings 4 Servings
Ingredients
For the bread:
- 8 ounces (227 grams) ciabatta cut into 1 inch (2.5 centimeter) cubes
- 1 tablespoon (15 milliliters) olive oil
- 1/4 teaspoon fine salt
For the onion:
- 1/2 small onion peeled and thinly sliced
- 1/2 tablespoon white wine vinegar
To assemble:
- 1/4 cup (60 milliliters) olive oil
- 2 tablespoons (30 milliliters) white wine vinegar
- 1/2 tablespoon honey
- 1/4 teaspoon fine salt
- pinch freshly ground black pepper
- 12 ounces (340 grams) fresh strawberries hulled and halved or quartered
- 1 small cucumber halved lengthwise, then cut into 1/4 inch (6 millimeter) thick slices
- 4 ounces (113 grams) goat cheese crumbled
- fresh basil leaves to garnish
Instructions
To prepare the bread:
- Preheat oven to 400˚F (200˚C).
- Place the bread cubes in a large bowl. Add the olive oil and salt, then toss to evenly coat.
- Transfer the mixture to a rimmed baking sheet and arrange in a single layer.
- Bake in the preheated oven until lightly golden and crisp around the crust, but not fully dried and still with a chewy texture, about 5-10 minutes.
- Remove from the oven and set aside to cool to room temperature.
To prepare the onions:
- Place the onion slices in a medium bowl. Cover with cold water and stir in the 1/2 tablespoon vinegar.
- Set aside for 10 minutes, then drain.
To assemble the Panzanella:
- In a small bowl, whisk together the olive oil, white wine vinegar, honey, salt, and pepper. Adjust flavors to taste.
- In a large bowl, gently toss together the cooled bread cubes, strawberries, cucumber, and drained onion.
- Add the vinaigrette and toss to evenly coat. Set aside at room temperature for 15-30 minutes to give the bread time to soak in the dressing.
- Adjust seasoning as needed and serve with the crumbled goat cheese and fresh basil leaves.