Panzanella Salad with Strawberries
Celebrate the summer season with a delightful twist on the classic Tuscan Panzanella salad with the addition of sweet strawberries.
Servings 6
Calories 211kcal
Equipment
- 1 Baking Sheet to toast the bread
- 1 Large Mixing bowl
- 1 Serving Platter
Ingredients
For The Salad
- 2 cups cherry tomatoes sliced
- 1/8 teaspoon salt
- 8 slices rustic-style bread, cubed. Mine totalled 4 cups. such as ciabatta or sourdough bread
- 1 tablespoon olive oil extra virgin
- 4 mini cucumbers diced
- 4 cups sliced strawberries loosely packed
- 1 small red onion thinly sliced
- salt and pepper
For The Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup wine vinegar I used a white wine from Pinot Grigio
- 1 large garlic clove minced
- 1/2 cup chopped parsley
- salt to your taste
- pepper fresh grind, to your taste
- a pinch of sugar
Salad Topping
- 250 grams fresh mozzarella di latte, torn into pieces soft fresh cheese, optional
Instructions
Panzanella Salad
- Start by placing the sliced tomatoes in a colander set over a bowl and toss with 1/8 teaspoon of salt. Set aside for 20 minutes. (the salt will draw out some of the juices from the tomatoes, we will then drain and use the juices in the vinaigrette.)
- Preheat the oven to 400 degrees F.
- Cut the bread slices into crouton-sized pieces and transfer the bread pieces to a parchment-lined baking sheet.
- Drizzle with a tablespoon of olive oil and toast in the oven for about 10 minutes or until golden and let cool.
- Place the diced cucumber, sliced strawberries and red onion in a large bowl.
- Add in the drained tomatoes while keeping the juices aside for the vinaigrette.
- Toss in the cooled croutons with a pinch of salt and pepper.
- Set aside to prepare the vinaigrette.
Vinaigrette for the Panzanella Salad
- In a small bowl, whisk together all the ingredients for the vinaigrette including the reserved juice from the drained tomatoes.
- Pour the vinaigrette over the salad, and toss.
- Allow the Panzanella salad to marinate at room temperature for 1 hour before serving.
- Transfer the Panzanella salad onto a large serving platter and top with torn fresh mozzarella pieces when ready to serve, allowing everyone to help themselves.
- Or plate individual servings on a salad plate topped with a torn piece of fresh mozzarella.
- For a VEGAN option, swap the fresh mozzarella for a plant-based alternative soft cheese.
Nutrition
Calories: 211kcal | Carbohydrates: 12g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 0.1mg | Sodium: 12mg | Potassium: 317mg | Fiber: 3g | Sugar: 7g | Vitamin A: 678IU | Vitamin C: 76mg | Calcium: 35mg | Iron: 1mg