Strawberry Panzanella 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 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 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.