California Strawberry Panzanella Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6 Side Salad
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Calories
294 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
California Strawberry Panzanella Salad
Description
This salad begins by making croutons from cubed baguette bread tossed with olive oil, garlic powder, Italian seasoning, salt, and pepper, then baked until golden and crisp. The dressing consists of white balsamic vinegar, olive oil, honey, fresh basil, salt, and pepper whisked together to a smooth vinaigrette. The salad itself combines fresh California strawberries sliced in half, chopped cucumber, finely chopped red onion, mini bocconcini cheese, and the homemade croutons. Half of the dressing is mixed into the salad, which is chilled for 30 minutes to an hour to allow the bread to soften slightly while absorbing flavor. The salad is then tossed again with the remaining dressing before serving.
The result is a refreshing salad with a balance of sweet strawberries, crunchy but softened bread cubes, creamy bocconcini, and fresh basil notes. It can be served as a light main course or a side dish, especially during warmer seasons when fresh strawberries are at their peak.
Ingredients
Croutons
- 1 baguette (cut into cubes)
- 2 tablespoon olive oil (or cooking oil of choice)
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Pinch salt
- Pinch black pepper
Dressing
- 4 tablespoon white balsamic vinegar
- 3 tablespoon olive oil (or neutral oil of choice)
- 2 tablespoon honey
- 2 tablespoon basil finely chopped, fresh
- salt to taste
- black pepper to taste
Salad
- 1 pint strawberries washed and sliced in half, California
- ½ cup cucumber (chopped)
- ½ red onion (finely chopped)
- ½ cup bocconcini cheese mini
Instructions
- Preheat oven to 400°F. Line a large baking sheet/baking tray with foil or parchment paper.
- Add the cubed bread to the baking sheet. Drizzle with the olive oil. Sprinkle the garlic powder, Italian seasoning, salt and pepper on top. Toss until evenly coated.
- Spread the seasoned bread evenly on the baking sheet and bake for 5-10 minutes, tossing halfway through cooking, until the croutons are golden brown and crispy. Remove from the oven and let cool.
- For the dressing, in a small bowl or measuring cup combine all of the dressing ingredients. Whisk until evenly combined.
- For the salad, in a large bowl combine the California Strawberries, cherry tomatoes, red onion, mini bocconcini and baked croutons. Add half of the dressing and toss until evenly combined.
- Place the salad in the fridge for the flavour to marinate and bread to soften for 30 minutes, or up to 1 hour.
- Remove the salad from the fridge, add the remaining dressing and toss until evenly combined.
- Serve the salad and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Side Salad
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 3mg | 1% |
| Sodium | 268mg | 11% |
| Potassium | 224mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 56IU | 1% |
| Vitamin C | 48mg | 53% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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