Panzanella is a rustic bread salad that is beyond-easy to throw together in the summer when tomatoes are juicy and sweet. Here, we let the tomatoes and super-ripe strawberries sit in the vinaigrette for a few minutes before adding the toasted bread. This allows the fruit to release their natural juices, making a more complex dressing.
Strawberry and Tomato Panzanella
- 2 thick slices country bread (about 5 ounces or 154g), torn into bite-size pieces
- 3 tablespoons (45ml) olive oil
- 2 tablespoons (30ml) red wine vinegar
- Kosher salt and pepper, to taste
- 3 cups (325g) strawberries, hulled and halved or quartered
- 2 large heirloom tomatoes, chopped
- 1/4 cup (32g) red onion, thinly sliced
- 4-ounces (114g) feta cheese, crumbled into large pieces
- 1/2 cup (10g) basil leaves, torn and loosely packed
Preheat the oven to 350°F (180ºC). On a large rimmed baking sheet, toss the torn bread with 1 tablespoon of olive oil. Bake for about 12 minutes or until crispy and golden brown in spots. Let cool completely.
Meanwhile, in a large bowl, whisk the red wine vinegar with the remaining 2 tablespoons of olive oil. Season with salt and pepper. Add the strawberries, tomatoes and red onion and toss gently. Let sit for 10 minutes.
Add the bread, feta and basil and gently toss; season with salt and pepper. Serve immediately.
Serves: 4 | Serving Size: About 2 cups
Nutrition (per serving): Calories: 270; Total Fat: 17g; Saturated Fat: 6g; Monounsaturated Fat: 9g; Cholesterol: 25mg; Sodium: 374mg; Carbohydrate: 38g; Dietary Fiber: 5g; Sugar: 11g; Protein: 10g