Strawberry Panzanella Salad Recipes

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STRAWBERRY PANZANELLA



Strawberry Panzanella image

Provided by Guy Fieri

Categories     dessert

Time 40m

Yield 6 servings

Number Of Ingredients 13

1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
2 teaspoons kosher salt
1/2 cup extra-virgin olive oil, plus 1/4 cup
1 loaf sourdough bread, cut in 1-inch cubes
1/2 cup sherry
2 tablespoons honey
1 cup fresh strawberries, sliced
4 Roma tomatoes, chopped
1/2 cup blue cheese, crumbled
1 orange, zested
1/4 cup sliced red onion

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



Strawberry Panzanella Salad image

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!

Provided by Karen

Categories     Salad

Time 17m

Number Of Ingredients 8

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:

  • 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.

Nutrition Facts : ServingSize 1 bowl, Calories 684 kcal, Carbohydrate 35 g, Protein 17 g, Fat 55 g, SaturatedFat 12 g, Cholesterol 36 mg, Sodium 529 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 40 g

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

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 9

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.

STRAWBERRY PANZANELLA SALAD



Strawberry Panzanella Salad image

Panzanella salad combines fresh veggies, mozzarella, and toasted bread with a light vinegar dressing. Make it today in just a few easy steps!

Provided by Donna Elick

Categories     Salad

Time 30m

Number Of Ingredients 10

4 cups country bread (in cubes about 1 inch)
1/4 cup olive oil
1 1/2 cup cherry tomatoes (cut in half)
1 cup strawberries (cut in half)
1/2 English cucumbers (chopped)
1 small red onion (finely chopped)
7 ounce jar mini bocconcini (or 1 cup fresh mozzarella in small cubes)
1/4 cup fresh basil (finely chopped)
3 tablespoons white wine vinegar
salt and pepper (to taste)

Steps:

  • In a large skillet over low heat, add the olive oil. When the pan is hot, add the bread and cook, stirring until the croutons are crispy, (about 10 minutes) then set aside.
  • In a large bowl, add the bread croutons, tomatoes, strawberries, cucumbers, onion, bocconcini, and basil.
  • Add the white wine vinegar and mix all the ingredients.
  • Add salt and pepper to taste.
  • Serve immediately

Nutrition Facts : ServingSize 1, Calories 622 kcal, Fat 23 g, SaturatedFat 5 g, Carbohydrate 81 g, Sugar 12 g, Fiber 8 g, Protein 24 g, Cholesterol 12 mg, Sodium 776 mg

EVERYTHING BAGEL PANZANELLA SALAD



Everything Bagel Panzanella Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 13

3 unsliced everything bagels, cubed into 1 1/2-inch pieces (about 6 cups)
6 tablespoons extra-virgin olive oil
1/3 cup red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove garlic, grated
1 shallot, finely chopped
Kosher salt and freshly ground black pepper
3 vine-ripe tomatoes, cut into 1 1/2-inch pieces
Half a bulb of fennel, sliced and fronds reserved for garnish
Half a sweet onion, sliced
2 Persian cucumbers, quartered and sliced into 1/3-inch pieces
1 cup fresh basil leaves, torn
1/2 cup mozzarella pearls

Steps:

  • Preheat the oven to 350 degrees F. Add the bagel cubes to a rimmed baking sheet and toss with 2 tablespoons of olive oil. Bake until the bread is toasted, about 15 minutes. Remove from the oven and let cool slightly.
  • Meanwhile, add the vinegar, mustard, garlic, shallot, the remaining 4 tablespoons olive oil and 1/2 teaspoon each salt and pepper to a large serving bowl and whisk to combine. Add the tomatoes, fennel and onion. Toss to coat everything in the dressing and let sit at room temperature for 15 minutes.
  • Once the bread is slightly cooled and the vegetables have marinated in the dressing, add the cucumber, basil and mozzarella pearls and reserved fennel fronds. Toss to combine.

STRAWBERRY CAPRESE PANZANELLA



Strawberry Caprese Panzanella image

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

2 cloves garlic, minced
2 tablespoons minced shallot
2 tablespoons red wine vinegar
½ teaspoon honey
¼ teaspoon ground black pepper
¼ teaspoon kosher salt
¼ cup extra virgin olive oil
1 day-old baguette, cut into 1-inch cubes (about 4 cups cubed bread)
2 tablespoons extra virgin olive oil
1 ½ cups yellow grape tomatoes, halved
½ teaspoon kosher salt
¼ teaspoon ground black pepper
6 ounces Stella® Fresh Mozzarella Cheese, cut into 1-inch pieces
1 ½ cups strawberries, halved
½ cup basil leaves, torn if large

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

BUTTERNUT SQUASH PANZANELLA SALAD



Butternut Squash Panzanella Salad image

This colorful salad is easy to make-and it's even easier if you use precut chunks of butternut squash. You can use pecans in place of the almonds or watercress instead of the arugula or spinach. -Nancy Buchanan, Costa Mesa, California

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 15

6 cups cubed day-old French bread (bite-sized cubes)
3 tablespoons olive oil
1/2 teaspoon chili powder
1/4 teaspoon salt
SALAD:
4 cups cubed peeled butternut squash (1-1/2-inch cubes)
1-1/2 cups sliced fresh mushrooms
1/2 cup olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
6 cups fresh arugula or fresh baby spinach
6 tablespoons sherry vinegar
3 shallots, thinly sliced
1/2 cup salted roasted almonds
6 tablespoons crumbled goat cheese

Steps:

  • Preheat oven to 400°. Toss bread cubes with oil, chili powder and salt. Spread evenly in an ungreased 15x10x1-in. baking pan. Bake until golden brown, about 5 minutes. Transfer to a large bowl; cool., In another large bowl, combine squash and mushrooms. Add 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 20-25 minutes, stirring occasionally., Add arugula and squash mixture to toasted bread. In a small bowl, whisk together vinegar, shallots and remaining oil, salt and pepper. Drizzle over salad; toss gently to combine. Top with almonds and goat cheese. Serve immediately.

Nutrition Facts : Calories 361 calories, Fat 26g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 435mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.

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