Strawberry panzanella salad is made with sweet strawberries, fresh cucumber, tangy red onion, and a homemade balsamic glaze. It's the perfect summer salad!
3cupsgluten free crusty breadchopped into 1 inch cubes
1tablespoonextra virgin olive oil or coconut oil
⅓cupred onion slices
1 ½cupssliced strawberries
2cupsspinachwashed and dried
1cupcubed English cucumber
Balsamic Glaze
1/2cupbalsamic vinegar
2tablespoonsraw cane or coconut sugar
1/2teaspoonfine sea salt
1/2teaspoonground black pepper
Instructions
Panzanella Salad
Preheat oven to 450°F/ 230°C.
Add the bread cubes to a silicone mat on a baking sheet or a baking sheet prepared with parchment paper or foil. Drizzle with oil, then rub into the cubes to combine.
Bake for 5 minutes. Remove from oven and set aside to cool.
In a large mixing bowl, add the spinach, toasted bread cubes, strawberry slices, the cherry tomatoes, red onions and cucumber cubes. Toss until combined.
Balsamic Glaze
In a pot over medium high heat, heat all the ingredients and stir. Watch carefully - the glaze should begin to thicken after 5 minutes and you want it thick enough to stick to the back of a spoon, but not to thicken into a glob. It becomes very thick very quickly so watch carefully.
Once glaze has thickened, remove from heat. Allow to cool slightly - it will thicken while it cools too.
Top with herbs.
The glaze can be stored in the refrigerator once it has cooled down for at least a month.
Putting it all Together
Plate the salad and drizzle the balsamic glaze over it. Only drizzle glaze right before you're about to serve it.
Serve and enjoy!
Notes
The carbs in this recipe will vary on the bread that you use. You can also use regular bread cubes if you aren't gluten free.