Serves 6
50 min
Strawberry Panzanella
Recipe GLPRd19d588cfe985a
A fresh and elegant take on the Italian bread salad, combining crispy buttered bread cubes with juicy strawberries, tangy yogurt, and a touch of sweetness. This light yet satisfying dish celebrates the brightness of ripe berries paired with toasted day-old bread, creating a delightful contrast of textures and flavors.
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Ingredients
1/4 cup unsalted butter
1/4 cup + 2 tablespoons natural cane sugar
Fine grain salt to taste
1 pound loaf of hearty, day-old bread, cut into 1-inch cubes
1 pint fresh ripe strawberries, trimmed and cut into matchsticks
7 to 8 ounces plain Greek yogurt
Poppy seeds for garnish
Directions
Preheat your oven to 375°F. Cut the day-old bread into 1-inch cubes, discarding the crust if desired.
In a small saucepan, melt the unsalted butter over medium heat. Add the cane sugar and a pinch of fine grain salt, stirring until the sugar dissolves completely, about 1 minute. Remove from heat and let cool slightly.
Transfer the bread cubes to a large bowl. Pour the warm butter-sugar mixture over the bread, tossing gently but thoroughly to coat every piece evenly.
Spread the coated bread cubes in a single layer on a baking sheet. Bake for 15 to 20 minutes, stirring halfway through, until golden brown and crispy on the outside. Remove from the oven and let cool to room temperature.
Trim the ripe strawberries, removing the green stems and any soft spots. Cut the berries lengthwise into thin matchsticks.
In a large serving bowl, combine the cooled bread cubes, strawberry matchsticks, and plain Greek yogurt. Fold gently until everything is well combined, being careful not to break up the bread too much.
Divide the panzanella among serving bowls or plates. Sprinkle with poppy seeds and a final pinch of fine grain salt. Serve immediately and enjoy.
