Wednesday, July 26, 2017

Strawberry Arugula Panzanella Salad

Words can't describe how good this salad is. I'm not a huge salad person, but when you put crusty bread soaked in olive oil and sweet strawberries on it, I'm sold. Panzanella is an Italian bread salad traditionally made with tomatoes, but I decided to switch it up. The combination of mozzarella, toasty bread and peppery arugula with the bread is so summery and addictive. This salad is perfect on it's own, but to add more protein simply add pan-seared tuna steak or grilled chicken.


1. Preheat oven to 425. Lay bread cubes on a baking sheet. Drizzle with olive oil and season with salt and pepper; toss to combine. Bake for 8 minutes, or until the bread is golden brown and crisp.


2. Place arugula in a large salad bowl and top with strawberries, basil, mozzarella and the toasty bread cubes.



3. Combine vinaigrette ingredients in a small mixing bowl and drizzle over the salad. Toss gently to combine. Serve immediately.



Strawberry Arugula Panzanella Salad
Serves 4

All you need:
1 small French baguette, cut into cubes
1/4 cup olive oil
Salt and pepper, to taste
8 cups baby arugula
1 pound strawberries, hulled and halved
10 fresh basil leaves, chiffonade
8 oz. small fresh mozzarella balls

Vinaigrette
1/4 cup white balsamic vinegar
1/4 cup olive oil
2 teaspoon agave nectar
2 teaspoon Dijon mustard
1/2 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground black pepper, to taste

All you do:
1. Preheat oven to 425. Lay bread cubes on a baking sheet. Drizzle with olive oil and season with salt and pepper; toss to combine. Bake for 8 minutes, or until the bread is golden brown and crisp.
2. Place arugula in a large salad bowl and top with strawberries, basil, mozzarella and the toasty bread cubes.
3. Combine vinaigrette ingredients in a small mixing bowl and drizzle over the salad. Toss gently to combine. Serve immediately.

3 comments: