Who doesn’t like panzanella salad, the tasty Italian dish using leftover bread, sun ripened tomatoes and fresh basil. It is one of the most delicious summer dishes in my opinion. Since it is strawberry season, and strawberries only improve with a splash of Balsamic vinegar, why not do a variation of the classic panzanella salad using fresh, local berries? Try this recipe. You won’t be disappointed!
P.S. I will be demonstrating this dish at Sundae at the Farm this weekend.
Strawberry Panzanella Salad
4-5 Strawberries per person
Balsamic Vinegar – good quality from Modena
1 thick slice good crusty bread per person
Extra virgin olive oil
Sea Salt
Black Pepper – freshly ground
Fresh Garlic Cloves (1/4 clove per person)
Fresh Basil Leaves (1 large leaf per person)
Fresh Arugula (1/4 cup per person)
Wash, dry, hull and thickly slice strawberries. Put in bowl with enough balsamic vinegar to coat well. Add a grind of black pepper.
Cut bread into crouton sized cubes. Heat large sauteed pan, add extra virgin olive oil to cover bottom, add sliced garlic and lightly cool until garlic softens but doesn’t brown. Add bread cubes and toss, reduce heat to medium, sprinkle with sea salt and cook until bread cubes are golden brown. Remove garlic pieces and let bread cool.
In a large bowl, put bread cubes, some arugula, chopped basil and strawberries with vinegar. Toss together, add a bit more extra virgin olive oil, balsamic vinegar, pepper and salt to taste. Toss again and served.