Panzanella is a rustic-bread salad. This Strawberry and Tomato Panzanella salad is delicious and filling. Allowing the strawberries and tomatoes to soak in the dressing before assembly boosts the fruit’s hydrating properties.


2 thick slices of 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. Add the strawberries, tomatoes, and red onion and toss gently. Season with salt and pepper. Let sit for 10 minutes.

Add the bread, feta, and basil and gently toss, season with salt and pepper. Serve immediately.



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