Real Recipes From Real Home Cooks ®

strawberry panzanella salad

★★★★★ 12
a recipe by
Careema Bell
Pittsburgh, PA

This quick and easy recipe is a fun change of pace for a dessert. Inspired by my favorite tomato and mozzarella panzanella, this quick fun dessert is always an crowd pleaser. Serve in bowls for a casual event or in martini glasses at your next soiree. This dessert is sure to impress.

Blue Ribbon Recipe

Creative Cooking for Kids Recipe Contest
Wow! That was all we could say when we first tried this delectable dessert "salad." The brown sugar coated bread cubes are like perfectly sweetened, toasty croutons. Coupled with the fresh strawberries you've got one out-of-this-world, kid-friendly treat!

— The Test Kitchen @kitchencrew
★★★★★ 12
serves 4
prep time 30 Min
cook time 15 Min
method Bake

Ingredients For strawberry panzanella salad

  • 4 c
    day old bread cubed (preferably italian or a rustic sturdy loaf)
  • 1 lb
    fresh strawberries
  • 1 c
    greek yogurt (plain)
  • 4 sprig
  • 1 c
    packed brown sugar (split into 1/2 cup servings)
  • 4-6 Tbsp
    melted butter
  • 1 tsp

How To Make strawberry panzanella salad

  • 1
    Toss cubed bread in melted butter and 1/2 cup brown sugar. Bake at 400 for about 15 minutes or until bread is crisp. Remove from oven. Bread will continue to crisp on as it cools.
  • 2
    Take about 1/2 cup of the sliced strawberries and add them to a bowl with 1/2 cup of brown sugar. Macerate (grind) the two together until the strawberries create a syrup. It's ok if there are still hunks of strawberry in the sauce. You can adjust the amount of sugar to fit your family preference and raw sugar works well too.
  • 3
    Toss remaining sliced strawberries and cooled bread chunks in the strawberry sauce you just made. Place in bowl or martini glass.
  • 4
    Blend the yogurt with the vanilla and top your servings of strawberry and bread with it.
  • 5
    Add a mint sprig and a little more strawberry sauce. Enjoy!