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
Ingredients
- 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
Directions
- 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.
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