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Strawberry Panzanella Salad

Always a crowd-pleaser, this strawberry panzanella salad never disappoints. This version is sweet and offers the opportunity to use seasonal fruits in a creative way. For a fun twist, use margarita glasses when serving and rim the glass with sugar and a strawberry garnish. —Careema Bell, Trenton, New Jersey
  • Total Time
    Prep: 15 min. Bake: 10 min.
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • Preheat oven to 400°. Mix berries, 1/4 cup granulated sugar and vinegar; set aside.
  • Mix brown sugar and salt. Toss bread cubes in melted butter, then brown sugar mixture. On a baking sheet, bake cubes until golden brown, 8-10 minutes. Cool. Meanwhile, strain strawberries, reserving juice.
  • Layer yogurt, bread, and strawberries in 8 small bowls. Top with reserved berry juice to taste and mint sprigs. Serve immediately, or refrigerate up to 1 hour.
Nutrition Facts
1 serving: 385 calories, 15g fat (9g saturated fat), 35mg cholesterol, 515mg sodium, 57g carbohydrate (28g sugars, 2g fiber), 9g protein.
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