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Italian Bread Salad with Strawberries and Tomatoes

Debra

"This is my variation of panzanella. Each ingredient having its own intense flavor, when combined, creates an explosive salad. Perfect for a summer day."
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Ingredients

25 m servings 376 cals
Original recipe yields 8 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Toss bread cubes with 2 tablespoons olive oil, garlic powder, onion powder, salt, and black pepper on a large baking sheet until evenly coated; spread mixture into a single layer.
  3. Bake in preheated oven until toasted, about 10 minutes.
  4. Transfer toasted bread to a large bowl and mix with strawberries, tomatoes, feta cheese, and onion. Whisk 1/4 cup olive oil, red wine vinegar, and honey in a small bowl; drizzle over bread and tomato salad. Toss to coat.

Footnotes

  • Cook's Note:
  • If not serving this immediately, wait to combine the bread with the rest of the salad as it will get soggy.

Nutrition Facts


Per Serving: 376 calories; 14.8 g fat; 52.3 g carbohydrates; 9.1 g protein; 6 mg cholesterol; 717 mg sodium. Full nutrition

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Reviews

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First, the toasted bread cubes/croutons are delicious enough to prepare for ANY salad. In the future, when I have a piece of french bread left, it will be turned into these tasty croutons. Th...

Delicious! Made as written, but sort of eyeballed everything (except for the dressing). I just knew that my mom would love this and she did...so did the rest of us! A definite keeper and a great...

This recipe is delicious, made it exactly as written.

Was a bit sceptical but had all the ingredients so gave it a try. Very interesting variation of bread salad.