This Strawberry Panzanella Salad will be the breakout star of every meal this summer! Full of juicy tomatoes, sweet strawberries, toasted bread cubes, and topped with creamy burrata cheese, you won't be able to resist this classic Tuscan dish.
Course Main Course, Salad, Side Dish
Cuisine Italian
Keyword bread salad, panzanella, panzanella salad
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 6
Calories 559kcal
Author Erica
Ingredients
1pintgrape or cherry tomatoeshalved
8ouncesstrawberrieshalved or quartered
3-4cupslettucearugula or green/red leaf
½English cucumberseeded and sliced
1cupred onionthinly sliced
¼cupfresh basil leaves
3-4slicesthick cut bacon
12ouncesartisan breadciabatta or sourdough, cut into 1-inch cubes
In a large bowl, toss the tomatoes, strawberries, lettuce, cucumber, onion, and basil with half of the dressing. Set aside to marinate.
In a large skillet set over medium heat, fry bacon until crispy. Set aside on a paper-towel-lined plate, leaving the grease in the pan.
Add bread cubes to the pan with the bacon grease and return to the heat. Toast the bread, tossing occasionally, until evenly golden brown and crispy. Crumble or chop the bacon and gently toss it with the bread cubes.
Add the bread and bacon to to the bowl with the salad mixture. Sprinkle with salt and pepper to taste, and allow everything to marinate unrefrigerated for 30-60 minutes. Transfer to a large serving plate or bowl and top with burrata cheese. Serve with balsamic vinaigrette on the side for drizzling.
Balsamic Vinaigrette
Add all dressing ingredients to a mason jar. Seal the lid tightly and shake well until emulsified. Store extra dressing in the refrigerator for 1-2 weeks.