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.

Recipe by MyRecipes

Gallery

Credit: Sara Tane

Recipe Summary

active:
25 mins
total:
55 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425° .

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  • 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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