This California Strawberry Panzanella Salad is a perfect refreshing summer salad! The combination of sweet strawberries with crunchy croutons, bocconcini cheese and a tangy sweet dressing is a perfect match. A great make ahead recipe for your summer cookouts!
1pintCalifornia strawberries, washed and sliced in half
1/2cupcucumber, chopped
1/2red onion, finely chopped
1/2cupmini bocconcini
Instructions
Preheat oven to 400°F. Line a large baking sheet/baking tray with foil or parchment paper.
Add the cubed bread to the baking sheet. Drizzle with the olive oil. Sprinkle the garlic powder, Italian seasoning, salt and pepper on top. Toss until evenly coated.
Spread the seasoned bread evenly on the baking sheet and bake for 5-10 minutes, tossing halfway through cooking, until the croutons are golden brown and crispy. Remove from the oven and let cool.
For the dressing, in a small bowl or measuring cup combine all of the dressing ingredients. Whisk until evenly combined.
For the salad, in a large bowl combine the California Strawberries, cherry tomatoes, red onion, mini bocconcini and baked croutons. Add half of the dressing and toss until evenly combined.
Place the salad in the fridge for the flavour to marinate and bread to soften for 30 minutes, or up to 1 hour.
Remove the salad from the fridge, add the remaining dressing and toss until evenly combined.