Fresh Strawberry Caprese Panzanella Salad for Spring Bliss

This Strawberry Caprese Panzanella Salad combines fresh strawberries, creamy burrata, and peppery arugula for a delightful spring dish.

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Prep Time 15

Cook Time 15

Resting Time 5

Total Time 35

Servings: 4 servings

Course: Salads

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bread

4 cups Cubed Bread (ciabatta or sourdough)
2 tablespoons La Tourangelle Organic Extra Virgin Olive Oil

For the Salad

2 cups Sliced Strawberries Fresh, ripe strawberries
4 cups Arugula Leaves
0.5 cup Pine Nuts Toasted
0.5 cup Basil Leaves Fresh, torn

For the Dressing

0.5 cup La Tourangelle Organic Classic Balsamic Vinaigrette or homemade

For the Creaminess

8 ounces Burrata or Fresh Mozzarella

Seasoning

to taste Salt
to taste Pepper

Equipment

Oven
Mixing Bowl
baking sheet

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). In a mixing bowl, toss cubed bread with La Tourangelle Organic Extra Virgin Olive Oil, salt, and pepper.
Spread the bread cubes on a baking sheet and toast for 10 to 15 minutes until golden brown.
Once cooled, mix the toasted bread with sliced strawberries, arugula, pine nuts, and basil in a large bowl. Drizzle with balsamic vinaigrette.
Season to taste with salt and pepper, then top with burrata or mozzarella. Drizzle with more olive oil if desired.
Serve immediately to enjoy the best flavors and textures.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 30mgSodium: 400mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 2500IUVitamin C: 60mgCalcium: 200mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 1 day. Keep dressing separate to prevent sogginess. Best enjoyed fresh.

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