Strawberry Caprese Panzanella Recipe

Ingredients

For the Dressing:

• 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

For the Panzanella:

• 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 Fresh Mozzarella Cheese, cut into 1-inch pieces
• 1 ½ cups strawberries, halved
• ½ cup basil leaves, torn if large

Instructions

1. 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.

2. For the panzanella, preheat oven to 400 degrees F.

3. 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.

4. Meanwhile, place tomatoes, salt, and pepper in large bowl; toss until well combined. Let stand 5 minutes.

5. Add mozzarella cheese, strawberries, basil, toasted bread, and Dressing to bowl with tomatoes; toss until well combined.

6. Serve immediately, or for best flavor, allow salad to sit at room temperature 30 minutes before serving.

    

Nutrition Facts