Strawberry Panzanella
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 569
- Total Fat
- 32
- Saturated Fat
- 6
- Carbohydrates
- 57
- Dietary Fiber
- 4
- Sugar
- 14
- Protein
- 12
- Cholesterol
- 8
- Sodium
- 617
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
2 teaspoons kosher salt
1/2 cup extra-virgin olive oil, plus 1/4 cup
1 loaf sourdough bread, cut in 1-inch cubes
1/2 cup sherry
2 tablespoons honey
1 cup fresh strawberries, sliced
4 Roma tomatoes, chopped
1/2 cup blue cheese, crumbled
1 orange, zested
1/4 cup sliced red onion
Directions
- Preheat oven to 300 degrees F.
- In a bowl, combine garlic powder, onion powder, pepper and salt. Drizzle 1/2 cup olive oil on bread and add to the seasoning mixture. Toss thoroughly. Place the bread cubes on a baking sheet and bake for 20 minutes or until golden brown. Remove from oven and let cool.
- In another bowl, whisk together the sherry, remaining olive oil and honey. Set aside.
- In a large mixing bowl, toss cooled bread cubes, strawberries, tomatoes, blue cheese, orange zest, onion and sherry dressing. Try to coat each bread cube with the dressing.
- Serve immediately.