Best Strawberry Panzanella Recipes
STRAWBERRY CAPRESE PANZANELLA
Take your meal from good to gourmet with this refreshing strawberry caprese salad featuring Stella® Cheese.
Provided by Stella Cheese
Categories Trusted Brands: Recipes and Tips Stella® Cheese
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- For the dressing, whisk together garlic, shallot, vinegar, honey, pepper and salt in a medium bowl until well combined. While whisking, slowly drizzle in oil until all oil is incorporated.
- For the panzanella, preheat oven to 400 degrees F.
- Place bread cubes on rimmed baking pan and drizzle with oil; toss until all bread cubes are coated in oil. Transfer to oven and bake 10 to 12 minutes or until bread is dry and dark golden brown.
- Meanwhile, place tomatoes, salt, and pepper in large bowl; toss until well combined. Let stand 5 minutes.
- Add Stella® mozzarella cheese, strawberries, basil, toasted bread, and Dressing to bowl with tomatoes; toss until well combined.
- Serve immediately, or for best flavor, allow salad to sit at room temperature 30 minutes before serving.
Nutrition Facts : Calories 608.7 calories, Carbohydrate 59.4 g, Cholesterol 29.6 mg, Fat 33.1 g, Fiber 4 g, Protein 20.2 g, SaturatedFat 10 g, Sodium 1215.6 mg, Sugar 6 g
STRAWBERRY PANZANELLA SALAD
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
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 9
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.
STRAWBERRY PANZANELLA SALAD
GRAND PRIZE WINNER: Creative Cooking for Kids Recipe Contest Wow! That was all we could say when we first tried this delectable dessert "salad." The brown sugar coated bread cubes are like perfectly sweetened, toasty croutons. Coupled with the fresh strawberries you've got one out-of-this-world, kid-friendly treat!
Provided by Careema Bell
Categories Other Desserts
Time 45m
Number Of Ingredients 7
Steps:
- 1. Toss cubed bread in melted butter and 1/2 cup brown sugar. Bake at 400 for about 15 minutes or until bread is crisp. Remove from oven. Bread will continue to crisp on as it cools.
- 2. Take about 1/2 cup of the sliced strawberries and add them to a bowl with 1/2 cup of brown sugar. Macerate (grind) the two together until the strawberries create a syrup. It's ok if there are still hunks of strawberry in the sauce. You can adjust the amount of sugar to fit your family preference and raw sugar works well too.
- 3. Toss remaining sliced strawberries and cooled bread chunks in the strawberry sauce you just made. Place in bowl or martini glass.
- 4. Blend the yogurt with the vanilla and top your servings of strawberry and bread with it.
- 5. Add a mint sprig and a little more strawberry sauce. Enjoy!
STRAWBERRY PANZANELLA
Steps:
- Preheat oven to 300 degrees F.
- In a bowl, combine garlic powder, onion powder, pepper and salt. Drizzle 1/2 cup olive oil on bread and add to the seasoning mixture. Toss thoroughly. Place the bread cubes on a baking sheet and bake for 20 minutes or until golden brown. Remove from oven and let cool.
- In another bowl, whisk together the sherry, remaining olive oil and honey. Set aside.
- In a large mixing bowl, toss cooled bread cubes, strawberries, tomatoes, blue cheese, orange zest, onion and sherry dressing. Try to coat each bread cube with the dressing.
- Serve immediately.
STRAWBERRY PANZANELLA SALAD
How to make Strawberry Panzanella Salad
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- In a high-sided skillet, heat olive oil over medium heat.
- While the oil gets hot, slice the bread into bite size cubes.
- Test a piece of bread in the oil. If it immediately starts to bubble, it's ready.
- 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.
- 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.)
- 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.)
- Dress the salad with balsamic vinaigrette and serve.
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