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Strawberry Caprese Panzanella
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Summery Panzanella Caprese salad bursting with juicy strawberries for a pop of color and sweetness.
Ingredients:
  • 2 cloves garlic, minced
  • 2 tablespoons minced shallot
  • 2 tablespoons red wine vinegar
  • 0.5 teaspoon honey
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon kosher salt
  • 0.25 cup extra virgin olive oil
  • 1 day-old baguette, cut into 1-inch cubes (about 4 cups cubed bread)
  • 2 tablespoons extra virgin olive oil
  • 1.5 cups yellow grape tomatoes, halved
  • 0.5 teaspoon kosher salt
  • 6 ounces Stella® Fresh Mozzarella Cheese, cut into 1-inch pieces
  • 1.5 cups strawberries, halved
  • 0.5 cup basil leaves, torn if large
Instructions:
  • Combine garlic, shallot, vinegar, honey, pepper, and salt in a bowl. Slowly whisk in oil until fully incorporated.
  • Preheat oven to 400°F for the panzanella.
  • Spread the bread cubes on a rimmed baking pan and generously drizzle with oil, tossing until evenly coated. Bake in the oven for 10-12 minutes until the bread is dry and a rich golden brown color.
  • In a large bowl, combine tomatoes, salt, and pepper, tossing well to mix. Allow to sit for 5 minutes.
  • Combine Stella® mozzarella cheese, juicy strawberries, fragrant basil, crispy toasted bread, and tangy Dressing with the tomatoes in a bowl; toss together until thoroughly mixed.
  • For optimal flavor, let the salad sit at room temperature for 30 minutes before serving, or enjoy immediately.

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