Panzanella with strawberries – Delicious bread salad with a fresh twist
Ingredients · Servings 4
- 250 g sourdough bread
- 3 tablespoons olive oil
- 400g strawberries
- 400g tomatoes
- 0.5 pcs cucumber
- 0.5 pcs red onion
- 2 handfuls of basil
- 50 g parmesan
- 4 tablespoons extra virgin olive oil
- 2 ss balsamic
- 1 tablespoon lemon juice
- 0.5 pcs lemon
- 1 teaspoon honey
- flake salt
- sort pepper
Method · 30 min
- Grate or cut the bread into coarse pieces. Toss with olive oil and bake at 200 degrees for 10–15 minutes, until the bread is crispy and golden.
- Whisk together all the ingredients for the vinaigrette.
- Roughly chop the tomatoes and thinly slice the red onion. Toss with half of the vinaigrette and leave to marinate for 10–15 minutes.
- Cut the strawberries in half or quarters, roughly chop the cucumber and roughly chop the basil. Toss in with the tomatoes. Add the crusty bread just before serving and toss in the rest of the vinaigrette.
- Top with Parmesan flakes and a little extra basil. Serve immediately.
Panzanella with strawberries
If you're making a really good summer salad for a barbecue, or you're just looking for something good to eat as a small appetizer, this panzanella with strawberries is a good choice. Together with good sourdough bread and a fresh vinaigrette, this is a winner this summer.
- 400 g strawberries, Norwegian
- 400 g tomatoes, sun-ripened
Vinaigrette
- 2 ss balsamic, god
- 0.5 lemon, peeled, finely grated
