Strawberry Panzanella Salad
This spring salad is mostly made up of strawberries and fried bread. FRIED BREAD. Oh, and fresh mozzarella to seal the deal. It's easy to make ahead, so this makes a perfect side dish for Easter!
Foto: The Food Charlatan — The Food Charlatan
Ingredients
- 2 cups olive oil
- 1 pound loaf of french bread (day old works great)
- salt and pepper
- 8 to 16 ounces mixed greens of your choice
- 2 pounds strawberries (hulled and quartered)
- 3 ounce bunch of basil (chiffonade*)
- 16 ounces fresh mozzarella
- balsamic vinaigrette (I like Newman's Own)
Steps
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In a high-sided skillet, heat olive oil over medium heat.
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While the oil gets hot, slice the bread into bite size cubes.
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Test a piece of bread in the oil. If it immediately starts to bubble, it's ready.
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Fry the bread in several batches. Stir the bread frequently so it doesn't stick to the pan. When the cubes are golden (about 3-4 minutes), remove with a slotted spoon to a paper-towel lined plate. Sprinkle with salt and pepper immediately. At this point you can store the bread for up to 24 hours on the counter.
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When you are ready to serve the salad, add the greens to a large salad bowl. (Use however much you want--it's totally up to you. A traditional panzanella has no greens.)
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Add the strawberries, basil, and mozzarella, and toss. Add as many croutons as you think you will eat, or all of them if you anticipate finishing off the salad. (Once the croutons are combined with the salad, they will start to get soggy, so if you anticipate leftovers it's best to add them a little at a time.)
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Dress the salad with balsamic vinaigrette and serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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