Italian Bread Salad with Strawberries and Tomatoes

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

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 376 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons honey
• 2 tablespoons olive oil
• ¼ cup olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon ground black pepper
• ¼ cup red wine vinegar
• 2 ounces crumbled feta cheese
• 1 loaf Italian bread, cut into 1-inch cubes
• 1 pint fresh strawberries, diced
• 3 roma (plum) tomatoes, seeded and diced
• 3 tablespoons red onion, diced

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 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.

Step 3

Bake in preheated oven until toasted, about 10 minutes.

Step 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.