This is how I like to make panzanella. When mixed, each ingredient’s potent flavor produces an explosive salad. Suitable for a summer day.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 loaf Italian bread, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pint fresh strawberries, diced
- 3 roma (plum) tomatoes, seeded and diced
- 2 ounces crumbled feta cheese
- 3 tablespoons red onion, diced
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 2 tablespoons honey
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Toss bread cubes with 2 tablespoons olive oil, garlic powder, onion powder, salt, and black pepper on a large baking sheet until evenly coated; spread mixture into a single layer.
- Bake in preheated oven until toasted, about 10 minutes.
- Transfer toasted bread to a large bowl and mix with strawberries, tomatoes, feta cheese, and onion. Whisk 1/4 cup olive oil, red wine vinegar, and honey in a small bowl; drizzle over bread and tomato salad. Toss to coat.
- If not serving this immediately, wait to combine the bread with the rest of the salad as it will get soggy.
Nutrition Facts
| Calories | 376 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 3 g |
| Sodium | 717 mg |
| Sugars | 8 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for the first time a year ago and it quickly became one of my all-time favorite summer dishes. I prepared it exactly according to the recipe the first time and had no complaints at all, but over time I’ve doctored it to suit my own tastes by swapping the feta cheese for goat cheese (just a personal preference) and using shallots instead of red onion because I always have them on hand. I also discovered that adding chopped fresh basil enhances the flavor even more. For those of you who automatically think “tomatoes with strawberries???!”, I assure you it’s so delicious you’ll be shocked!
It was very good. I was not going to make it but thought, why not. Don’t let the tomato and strawberry scare you off. Extra feta was a must. :). Great dressing. I left some of the bread aside. I would cut the bread a little smaller and use grape tomatoes, cut in half. . This will be a great summer salad. This is a keeper!
Recipe is easy to make and quite tasty. I added fresh basil for a little extra zing. Great with a glass of wine
Was a bit sceptical but had all the ingredients so gave it a try. Very interesting variation of bread salad.
Delicious! Made as written, but sort of eyeballed everything (except for the dressing). I just knew that my mom would love this and she did…so did the rest of us! A definite keeper and a great spin on panzanella~YUM! Thanks for sharing. 🙂
This recipe is delicious, made it exactly as written.
First, the toasted bread cubes/croutons are delicious enough to prepare for ANY salad. In the future, when I have a piece of french bread left, it will be turned into these tasty croutons. The italian bread at the store did not look great, so I switched to a loaf of crusty french bread which proved to be the perfect choice. This salad has the perfect balance of salty, sweet and tart. One might think that the combination of strawberries and tomatoes is odd (I did), but when paired with those toasted bread cubes, salty feta cheese, and a flavorful drizzle of olive oil, honey, and red wine vinegar, WOW! To say we enjoyed this salad is putting it mildly. To say we LOVED it is accurate!