Strawberry Panzanella Salad Food

STRAWBERRY PANZANELLA SALAD

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.

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 CAPRESE PANZANELLA

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.

STRAWBERRY PANZANELLA SALAD

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.

STRAWBERRY PANZANELLA SALAD

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 SALAD

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

TBL PANZANELLA

Steps:

• Toss bread cubes in the bacon drippings. Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.
• Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.
• Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.