I like a salad that breaks some rules. A traditional panzanella is a bread salad, usually combining toasty bread croutons with fresh tomatoes and other vegetables. Here, strawberries and nuts share the plate with the bread for a fun, summery version – a strawberry panzanella! It’s super easy to throw together and makes a beautiful – and tasty – addition to any meal.

The recipe is vegan as written, but those who eat cheese might consider throwing in some crumbled blue cheese or feta.

Strawberry Panzanella Salad

Ingredients:

For the dressing:

• 1/2 cup extra-virgin olive oil
• 1/4 cup golden balsamic vinegar
• juice of one lime
• 2 T honey
• black pepper to taste

For the salad:

• About 1/2 loaf of day-old sourdough bread (or more if you want leftover croutons!)
• About 3 T extra-virgin olive oil (more if needed)
• 1 tsp dried thyme
• Kosher salt and pepper to taste
• 3 cups fresh strawberries, halved (if small) or sliced
• 1/2 c pecan halves
• 8 – 10 whole basil leaves

Instructions:

Heat oven to 300 degrees. Cover a baking sheet with parchment paper.

Cube or tear the bread into bite-sized chunks until you have about three cups (or – do what I do – make extra for soups and salads later in the week!).

In a large bowl, combine the bread cubes with olive oil, thyme, salt and pepper. Toss lightly so that each cube gets at least a little bit coated with the oil mixture. Spread evenly across the prepared baking sheet. Bake for 20 minutes; let cool on pan.

Combine the ingredients for the dressing in a jar with a tight-fitting lid; shake vigorously.

Lightly mix the strawberries, bread cubes, and pecan halves in a mixing bowl. Toss with dressing. Top with basil leaves.

Refrigerate any unused dressing for up to five days. Keep any extra bread cubes in a container with a tight-fitting lid and use for salads, soups, and snacks later in the week.

Looking for other salad recipes? Try Orzo and Fruit Salad or Roasted Potato Salad!

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