Strawberry Panzanella Salad {recipe}

Starwberry Panzanella Salad
The “no-mato” cooking campaign continues with strawberries, this time a simple panzanella, which is a way to use up day old bread.

Slightly stale, the cubes or torn pieces of bread soak up water or the juice of very ripe tomatoes. Since I’m not using tomatoes and strawberries don’t let off much juice by themselves, I just let the bread sit in a bowl with a balsamic vinaigrette, then tossed it all with the rest of the ingredients.
Strawberry Panzanella

Strawberry Panzanella


1 clove garlic, super finely minced
2 tablespoons balsamic vinegar
½ cup olive oil
salt + pepper
day-old bread cubed or torn into bite-size pieces
cucumber, sliced and cut into bite size pieces
red onion, very thinly sliced
fresh basil, chiffonade
optional: capers, olives, shaved or grated Parmesan cheese


In the bottom of a large bowl, whisk together garlic, balsamic vinegar, and olive oil. Season to taste with salt and pepper (I used about ¼ teaspoon salt). Set aside about 2 tablespoons and leave the rest in the bowl.

Add bread to the bowl and toss to soak up vinaigrette.

In a separate bowl toss the 2 tablespoons vinaigrette with the rest of the ingredients (strawberries, cucumbers, red onions, and basil). Add the dressed strawberries and vegetables to the bowl with the bread. Toss gently to combine. Season to taste with additional salt and pepper. Garnish with more fresh basil.

by Sarah J. Gim on July 8, 2011 · 1 comment

{ 1 comment… read it below or add one }

Jennifer July 8, 2011 at 5:42 pm

What a beautiful dish!


Leave a Comment

Previous post:

Next post: