Use your leftover sourdough bread to make this bright and fresh Strawberry Panzanella Salad—perfect for summer! Recipe by Matt Broussard of A Cook Named Matt.
Strawberry Panzanella Salad
Yield: 1 Salad
Calories: 799kcal
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Print Recipe Add to CollectionIngredients
Dressing:
- ½ Tbsp Dijon mustard
- ¼ cup rice wine vinegar
- ½ cup canola oil or olive oil
- Salt and pepper to taste
Salad:
- 2 slices of sourdough French bread cut 1 inch thick
- 1 Tbsp olive oil
- 1 cup fresh California strawberries sliced
- ½ cup avocado cubed
- 4 cups little gem lettuce or romaine
- 1 Tbsp queso fresco crumbled
Instructions
- To make the dressing, combine Dijon mustard, rice wine vinegar, and canola oil in a small bowl. Whisk until well combined. Add salt and pepper to taste, then set aside.
- Heat a grill skillet on the stove over medium heat.
- Brush slices of sourdough bread with olive oil.
- Grill each side of the sourdough bread for about two minutes, until the bread is toasted and has grill marks.
- Remove the bread from the skillet and dice the bread into 1-inch cubes .
- In a large bowl, combine strawberries, avocado, lettuce, and ¼ cup of the dressing.
- Toss the salad, using your hands to break down the pieces of bread.
- Taste and add more dressing if desired.
- Transfer the salad to a plate, and top with queso fresco.
Notes
Leftover dressing can be kept in an air-tight container in the fridge for up to one week.
If you don’t have a grill skillet, use a regular skillet.
Nutrition
Serving: 4.5cups | Calories: 799kcal | Carbohydrates: 38g | Protein: 9g | Fat: 71g | Saturated Fat: 7g | Cholesterol: 3mg | Sodium: 545mg | Fiber: 5g | Sugar: 8g | Vitamin C: 71mg
