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–+ servings

Summer Strawberry Panzanella

A non-traditional version of panzanella salad that is so scrumptious and perfect for summer. Filled with strawberries, mango, pickled red onions, cannellini beans, and bread.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Main Course, Salad
Cuisine Italian
Servings 6 servings

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
 
Pickled Red Onion Recipe
  • 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
 
Place all of the ingredients into a large jar. Leave on counter for at least 30 minutes and then ready for use. Otherwise, store in fridge until ready for use.
Keyword strawberry panzanella, strawberry recipes
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