Strawberry & Blueberry Panzanella Salad

Man, this Fourth of July holiday has been a tough one for me to crack recipe-wise! In the past, I’ve posted these star-shaped hand pies and this red, white and blue trifle, but for some reason had such a tough time thinking through something fun to share with you this year.

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I set my mind on creating a savory recipe which made things even more difficult because all I could picture were sweets topped with strawberries and blueberries. Then my mind turned to stars and this panzanella salad was born.

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I must say, it is a beaut and obviously a perfect fit for the holiday. If you plan on making it, buy these star cookie cutters now because nothing says red, white and blue like a star-shaped piece of bread. I didn’t do this for my photos, but I’d highly recommend grilling or baking your bread to give it extra crunch and char.

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If you end up making this recipe, don’t forget to tag, #marinamakeseats.

Strawberry & Blueberry Panzanella Salad

Serves 4-6

Ingredients

  • 2 cups of star-shaped or cubed day-old french bread
  • 1/2 cup of olive oil
  • 1/4 cup of balsamic vinegar
  • 2 teaspoons of dijon mustard
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 cup of baby kale
  • 1 1/2 cups of sliced strawberries
  • 2/3 cups of blueberries
  • 1/2 cup of fresh crumbled feta

Directions

First, start by grilling or baking the bread. If grilling, set a grill to a medium-high heat and place pieces of bread on a grilling tray on the grill for a bout a minute, until they’re slightly charred. If baking, set your oven to 375 degrees and place the bread on a baking sheet. Bake the bread for 5-7 minutes or until golden. Let the bread cool and set aside.

Next, make the vinaigrette by combining the olive oil, vinegar, mustard, salt and pepper in a bowl and whisk to combine.

To assemble the salad, add the kale, strawberries, blueberries, feta and bread to a large bowl. Drizzle with dressing and stir to combine. Let the salad sit and soak up the vinaigrette for five to 10 minutes.

 

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