Strawberry Panzanella Salad

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

Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 14 minutes
Yield: 1 Salad
Calories: 799kcal

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  • ½ Tbsp Dijon mustard
  • ¼ cup rice wine vinegar
  • ½ cup canola oil or olive oil
  • Salt and pepper to taste


  • 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


  • 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.


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.


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

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