Description
This is my variation of panzanella. Each ingredient having its 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
- ½ teaspoon salt
- ¼ 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
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 2 tablespoons honey
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- Bake in preheated oven until toasted
- about 10 minutes.
- 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.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 8