Strawberry Panzanella
Prep time: About 10 minutes
Cooking time: 10 minutes
Resting Time: About 15 minutesMakes: 4 - 5 servings
Ingredients
- 1 t. butter
- 8 oz. hearty bread, cut in 3/4" slices
- 1 lb. Ripe strawberries
- 4 T. extra-virgin olive oil
- 1 T. balsamic vinegar
- 1 T. capers
- 1 t. dried basil leaves
- 1/2 cup chopped radishes
- 1/2 cup chopped cucumber
- 1/2 cup chopped red onions
Directions
- Lightly toast the bread. Butter one side and broil coated side 5 minutes until brown.
- Cut the toast into cubes.
- Wash and destem the strawberries. Thinly slice half the berries and mash them.
- Blend in the olive oil and balsamic vinegar until smooth.
- Quarter the remaining strawberries.
- Gently mix all ingredients. Let flavors blend in refrigerator 15 minutes.
Based on a recipe from "River Cottage Fruit Every Day".
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