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Strawberry Panzanella Salad: A Sweet and Savory Summer Delight

Discover a unique twist on traditional panzanella! This Strawberry Panzanella Salad features sweet, balsamic-macerated strawberries, crunchy croutons, and creamy Greek yogurt.

Ingredients

Scale
  • 1 loaf day-old sourdough or Italian bread (1 pound), cubed
  • 3 cups fresh strawberries, sliced
  • 1/4 cup sugar
  • 2 tablespoons balsamic vinegar
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/3 cup butter, melted
  • 2 cups plain Greek yogurt

 

  • Mint sprigs

Instructions

1. Prepare the Strawberries:

  • Preheat oven to 400°.
  • Mix the sliced strawberries, granulated sugar, and balsamic vinegar in a bowl.
  • Set aside to macerate (let the flavors meld) while you prepare the croutons.

2. Make the Croutons:

  • Mix the brown sugar and salt in a small bowl.
  • Toss the bread cubes with the melted butter in a large bowl.
  • Add the brown sugar mixture to the bread cubes and toss to coat evenly.
  • Spread the coated bread cubes on a baking sheet.
  • Bake until golden brown, 8-10 minutes.
  • Cool completely on the baking sheet.

3. Assemble the Salad:

  • Strain the macerated strawberries, reserving the juice.
  • Layer the Greek yogurt, cooled croutons, and strained strawberries in 8 small bowls.

4. Top and Serve:

  • Top with the reserved strawberry juice to taste.
  • Garnish with mint sprigs.
  • Serve immediately, or refrigerate for up to 1 hour.

Find it online: https://www.eatswithsoul.com/strawberry-panzanella-salad/