Strawberry Panzanella
Ingredients
The bread
-
1
pound
loaf of hearty, substantial day-old bread, cut into 1-inch cubes
-
¼
cup
unsalted butter
-
¼
cup
natural cane sugar OR brown sugar
-
2
tablespoons
natural cane sugar OR brown sugar
-
a couple pinches
fine grain salt
The fruit and dressing
-
1
pint
basket of ripe strawberries, trimmed and cut into matchsticks
-
7-8
ounces
container of plain (Greek) yogurt
-
2
tablespoons
brown sugar (for mashing with strawberries)
For garnish
Instructions
- Preheat the oven to 350°F.
- Melt the butter in a large pot, then stir in the sugar and salt until dissolved.
- Add the bread cubes to the pot and toss to coat them evenly.
- Spread the coated bread cubes on a baking sheet in a single layer and toast for about 15 minutes, tossing every 5 minutes until golden and crunchy.
- In a small bowl, mash half of the chopped strawberries with the remaining brown sugar until juicy and chunky.
- Once the bread cubes are toasted and cooled, combine them in a large bowl with the mashed strawberries and the remaining chopped strawberries.
- Serve with yogurt on the side, garnished with poppy seeds.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
20mg
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