Strawberry Panzanella Salad

• Vegetarian

• Produce

  • 1 3 ounce bunch Basil
  • 8 oz Greens, mixed
  • 2 lbs Strawberries

• Condiments

  • 1 Balsamic vinaigrette

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 cups Olive oil

• Bread & Baked Goods

  • 1 1 pound loaf French bread

• Dairy

  • 16 oz Mozzarella, fresh

Found on thefoodcharlatan.com

Ingredients

• 2 cups olive oil
• 1 pound loaf of french bread, day old works great
• salt and pepper
• 8 to 16 ounces mixed greens of your choice
• 2 pounds strawberries, hulled and quartered
• 3 ounce bunch of basil, chiffonade*
• 16 ounces fresh mozzarella
• balsamic vinaigrette, I like Newmans Own

Directions

• In a high-sided skillet, heat olive oil over medium heat.
• While the oil gets hot, slice the bread into bite size cubes.
• Test a piece of bread in the oil. If it immediately starts to bubble, its ready.
• Fry the bread in several batches. Stir the bread frequently so it doesnt stick to the pan. When the cubes are golden (about 3-4 minutes), remove with a slotted spoon to a paper-towel lined plate. Sprinkle with salt and pepper immediately. At this point you can store the bread for up to 24 hours on the counter.
• When you are ready to serve the salad, add the greens to a large salad bowl. (Use however much you want--its totally up to you. A traditional panzanella has no greens.)
• Add the strawberries, basil, and mozzarella, and toss. Add as many croutons as you think you will eat, or all of them if you anticipate finishing off the salad. (Once the croutons are combined with the salad, they will start to get soggy, so if you anticipate leftovers its best to add them a little at a time.)
• Dress the salad with balsamic vinaigrette and serve.

Nutrition