Recipe & Video: Strawberry Panzanella Salad

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Strawberry Panzanella Salad is a Tuscan-inspired dish made with stale bread, vine-ripened tomatoes, and in our variation, fresh strawberries. The salad is soaked in a simple vinaigrette dressing that makes every bite mouthwatering and delicious. This salad is a creative and delicious way to take advantage of all the fresh produce Michigan has to offer during the summer months. Many home gardens are bursting with tomatoes and basil, so why not add strawberries to the sweet and savory mix?

Store-Bought Shortcuts For Panzanella Salad

While the traditional panzanella salad uses stale bread, we found croutons work just as well. Both are less likely to become soggy from the dressing, which makes this a brilliant way to use up leftovers, or a unique way to add extra crunch and flavor to your salad routine. You can even make this salad an entire meal by adding store-bought rotisserie chicken or sliced deli meat for added protein.

Ready in under 20 minutes and made with just a few ingredients, this unique salad is perfect for get togethers, parties, or a simple lunch or dinner side. 

Strawberry Panzanella Salad

Yield: 6 servings

Ingredients:

2 cups sliced fresh strawberries
2 cups plain croutons
1 cup grape tomatoes, sliced in half
1 cup diced English cucumber
1/4 cup diced red onion
1/2 cup fresh basil, roughly chopped

Dressing:
2 Tablespoons extra-virgin olive oil
3 Tablespoons white balsamic vinegar
1 Tablespoon honey
1/2 teaspoon Italian seasoning
1/8 teaspoon salt

Directions:

In a small mixing bowl, whisk together olive oil, balsamic vinegar, honey, Italian seasoning, and salt. Set aside. In a large bowl, combine strawberries, croutons, grape tomatoes, cucumber, red onion, and basil with dressing. Stir to coat evenly. Serve immediately or refrigerate until ready to serve.

Nutrition Information Per Serving: 138 Calories; 6 grams Fat; 1 gram Saturated Fat; 0 mg Cholesterol; 147 mg Sodium; 9 grams Carbohydrates; 3 grams Fiber; 3 grams Protein

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Categories: EatWell