STRAWBERRY PANZANELLA SALAD

Strawberry Panzanella Salad image

Always a crowd-pleaser, this strawberry panzanella salad never disappoints. This version is sweet and offers the opportunity to use seasonal fruits in a creative way. For a fun twist, use margarita glasses when serving and rim the glasses with sugar and a strawberry garnish. -Careema Bell, Trenton, New Jersey

Provided by Taste of Home

Time 25m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 loaf day-old sourdough or Italian bread (1 pound), cubed
3 cups fresh strawberries, sliced
1/4 cup sugar
2 tablespoons balsamic vinegar
1/2 cup packed brown sugar
1/4 teaspoon salt
1/3 cup butter, melted
2 cups plain Greek yogurt
Mint sprigs

Steps:

Preheat oven to 400°. Mix berries, 1/4 cup granulated sugar and vinegar; set aside., Mix brown sugar and salt. Toss bread cubes in melted butter, then brown sugar mixture. On a baking sheet, bake cubes until golden brown, 8-10 minutes. Cool. Meanwhile, strain strawberries, reserving juice., Layer yogurt, bread, and strawberries in 8 small bowls. Top with reserved berry juice to taste and mint sprigs. Serve immediately, or refrigerate up to 1 hour.

Nutrition Facts : Calories 385 calories, Fat 15g fat (9g saturated fat), Cholesterol 35mg cholesterol, Sodium 515mg sodium, Carbohydrate 57g carbohydrate (28g sugars, Fiber 2g fiber), Protein 9g protein.