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Strawberry Panzanella Salad

Total Time

Prep: 15 min. Bake: 10 min.


8 servings

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 glasses with sugar and a strawberry garnish. —Careema Bell, Trenton, New Jersey
Strawberry Panzanella Salad Recipe photo by Taste of Home
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  • 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


  1. Preheat oven to 400°. Mix berries, 1/4 cup granulated sugar and vinegar; set aside.
  2. 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.
  3. 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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