Transform a stale loaf of bread into this refreshing-as-ever, strawberry panzanella. Also referred to as bread salad, panzanella is a gorgeous mixture of fresh, juicy tomatoes, herbs, olive oil, and vinegar. In this iteration, strawberries add a pop of sweetness, and fresh mozzarella rounds out the salad with milky richness. Toss with a little more olive oil, vinegar and salt if needed just before serving.
8 ounces whole-wheat or multigrain bread, cut or torn into 1-inch pieces
6 tablespoons extra-virgin olive oil, divided
2 teaspoon kosher salt, divided
2 teaspoon freshly ground black pepper, divided
2 cups (about 1 ½ pounds) cherry or mini-heirloom tomatoes, halved
1 cup strawberries, halved
1/2 cup sliced and quartered cucumber
4 ounces fresh mozzarella (about ½ cup), cubed
1/4 cup chopped red onion
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
2 teaspoons red wine vinegar
1 teaspoon fresh lime juice
1 garlic clove, minced
How to Make It
Preheat oven to 425° .
On a rimmed baking sheet, toss bread with 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Bake for 10-15 minutes, or until browned and toasted. Let cool completely.
In a large bowl, combine all remaining ingredients. Add toasted bread cubes to bowl. Toss with remaining 4 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Let stand for at least 30 minutes (and up to 4 hours) before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.
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