a non-traditional version of panzanella salad, this summer strawberry panzanella is perfect for hot days! filled with bread cubes, strawberries, mango, cannellini beans, pickled red onions, and a delicious balsamic dressing.
One of my favorite salads we grew up eating was a panzanella salad. While this summer strawberry panzanella isn’t quite traditional, it is delicious. The strawberries pair so well with the balsamic vinegar. The mango adds extra sweetness and summery goodness. Pickled red onions subdue the typical red onion flavor and add a beautiful pop of color. Cannellini beans will contribute a bit of protein and heartiness. Finally, of course those bread cubes soak up the balsamic vinegar and are my favorite part. This salad will be a hit for any summer gathering or just to make for a fun meal.
Panzanella Salad
The star of panzanella salad is stale bread. Traditionally, panzanella salad is made with stale bread, onions, tomatoes, balsamic vinegar, oil, and sometimes cucumber and basil. However, when it first originated it was just onions, stale bread, and balsamic vinegar. The word panzanella is believed to stem and be a blend of two Italian words.
- Pan = stemming from the word pane: which means bread.
- Zanella = wide serving bowl.
It is a Tuscan salad in origin but it is now enjoyed in many places in Italy and of course all over the world. Either way if you have never tried a panzanella salad you must!
Bread Choice
There are so many breads to choose from. So, I say just pick a bread you like! I used a seeded semolina roll for mine because I do just love semolina bread. You can use ciabatta, baguette, sourdough, so many delicious options. Just make sure your bread is a few days old. However, in addition to the bread being stale I like to toast mine too.
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Summer Strawberry Panzanella
- How long does this last? After one day in the fridge it does start to taste as delicious. The bread will become very soggy as it sits in the fridge and the strawberries will lose their sweetness. This is best enjoyed fresh.
- Can I swap the cannellini beans? Sure, chickpeas would be delicious. Otherwise, you can leave the beans out.
- Can I substitute the mango? Yes, you can use a peaches, nectarine or apricot.
- Can this be made gluten free? Yes, just use gluten free bread.
- Is this a meal or a side salad? I think of this as a meal because there is so much going on. However, I would also like to pair it with a plant protein like tofu or tempeh.
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Summer Strawberry Panzanella
Ingredients
- 4 ounces (100g) bread of choice, cubed
- 1 mango cut into pieces (about 150g)
- 16 ounces (454g) strawberries, halved
- 2 ½ ounces (70g) red onions, pickled or regular
- 1 (15.5 ounce/439g) can cannellini beans, drained and rinsed
- 2 tablespoons (30ml) olive oil
- 2 tablespoons (30ml) balsamic vinegar
- 2 tablespoons (30ml) balsamic glaze
- Salt to taste
- Handful micro greens for garnish
Instructions
- Preheat oven to 350°F (176°C). Add bread cubes to a tray and toast for 10 minutes until golden and harder.
- Meanwhile, prep the dressing by mixing together the balsamic glaze, vinegar, oil, and salt until well combined.
- Once bread is toasted add all the ingredients into a large bowl. Pour over dressing and toss to coat.
- Taste and add any extra salt if necessary. Enjoy.
Video
Notes
- Prepare the pickled red onions in advance. They are great to keep in the fridge for sandwiches, salads, wraps, and garnish.
- Use any bread you like
- 1 red onion (8 ounces/227g), thinly sliced
- ¼ cup (60ml) apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 1 cup (240ml) water
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