Italian Bread Salad with Strawberries and Tomatoes |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
This is my variation of panzanella. Each ingredient having it's own intense flavor, when combined, creates an explosive salad. Perfect for a summer day. Ingredients:
1 loaf italian bread, cut into 1-inch cubes |
2 tablespoons olive oil |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1 pint fresh strawberries, diced |
3 roma (plum) tomatoes, seeded and diced |
2 ounces crumbled feta cheese |
3 tablespoons red onion, diced |
1/4 cup olive oil |
1/4 cup red wine vinegar |
2 tablespoons honey |
Directions:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Toss bread cubes with 2 tablespoons olive oil, garlic powder, onion powder, salt, and black pepper on a large baking sheet until evenly coated; spread mixture into a single layer.
3. Bake in preheated oven until toasted, about 10 minutes.
4. Transfer toasted bread to a large bowl and mix with strawberries, tomatoes, feta cheese, and onion. Whisk 1/4 cup olive oil, red wine vinegar, and honey in a small bowl; drizzle over bread and tomato salad. Toss to coat.
|
|