Need to use up leftover sourdough bread? Try this warm weather season strawberry and blueberry panzanella with heirloom cherry tomatoes tossed in a zesty red wine vinaigrette. PS. It's vegan!
FOR THE SALAD
- 4 cups rustic sourdough baguette, cut into cubes (preferably stale, if using fresh bread follow step 1 of the recipe)
- 1 lb strawberries, diced
- 8 ounces blueberries
- 8 ounces heirloom cherry tomatoes, halved
- 1 English cucumber, quartered and sliced
- ½ red onion, thinly sliced
- 1 bunch basil, cut chiffonade
FOR THE VINAIGRETTE
- ⅓ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon fresh lemon juice
- Pinch of salt and black pepper
- If using fresh bread (If using stale bread you can skip this step): Preheat oven to 300˚F. Place bread cubes on a baking sheet and drizzle with 1 tablespoon olive oil and a pinch of salt. Bake for 15 minutes, until dried out and crunchy. Remove and set aside to cool.
- In a large mixing bowl, toss berries, tomatoes, onion, and cucumber together. Set aside to rest while making the vinaigrette.
- Make the vinaigrette: Combine all ingredients and whisk together until thoroughly combined.
- Add the dried bread cubes and vinaigrette to the tomato mixture. Toss until thoroughly combined.
- Let the salad sit for at least a ½ hour, or up to 4 hours, to let dried bread infuse with the salad juices. Stir occasionally if desired to keep vinaigrette thoroughly mixed.
- Add basil chiffonade just before serving.