Strawberry Panzanella Salad

Winner of the Creative Cooking for Kids Contest

By Careema Bell
@ccbell02

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.

Rating:

★★★★★ 12 votes

Comments:

63 Comments

Serves:

Prep:

30 Min

Cook:

15 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
GRAND PRIZE WINNER:
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!

Ingredients

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

How to Make Strawberry Panzanella Salad

Step-by-Step

1Toss 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.
2Take 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.
3Toss remaining sliced strawberries and cooled bread chunks in the strawberry sauce you just made. Place in bowl or martini glass.
4Blend the yogurt with the vanilla and top your servings of strawberry and bread with it.
5Add a mint sprig and a little more strawberry sauce.
Enjoy!