Strawberry and Cherry Tomato Panzanella Salad— A berry twist on the Tuscan dish. The perfect summer salad!
For the Salad
2 cups ciabatta or sourdough, cubed
2 tbsp olive oil
Sea salt, to taste
½ cup pancetta, cooked and diced (optional)
1 pint strawberries, hulled and halved/quartered
1 pint cherry tomatoes, halved
½ large red onion, thinly sliced
¼ cup fresh basil leaves
8 oz burrata, torn (or fresh mozzarella)
For the Dressing
½ cup olive oil
¼ cup white balsamic vinegar
1 tbsp honey
1 tbsp dijon
Sea salt and pepper, to taste
In a small jar, add dressing ingredients and mix until well combined. Season with sea salt and pepper, and set aside.
Line a baking sheet with parchment paper and preheat oven to 350ºF. Place cubed bread on the sheet and drizzle olive oil on both sides and sprinkle sea salt. If adding pancetta, place on a small section of the baking sheet. Bake about 15 minutes until golden and toasted, turning halfway through. Remove from the oven and allow to cool.
In a large bowl, gently toss strawberries, cherry tomatoes, red onion, and half the basil leaves. Add in the croutons and about ¾ of the dressing and toss till well combined. Cover the bowl and place in the fridge for at least 30 minutes or up to an hour.
Just before serving, top with burrata, drizzle remaining dressing and top with remaining basil leaves.