Panzanella con Fragole – the Strawberry Tomato Bread Salad
I am on a quest of using fresh, seasonal ingredients to get a fit but healthy summer body, as I was saying in this article. this Panzanella con Fragole recipe reimagines the classic Tuscan bread salad with sweet strawberries for a vibrant, summery twist. The article emphasizes how Italy’s abundant produce makes healthy eating effortless, perfectly framing this dish as a delicious way to embrace that philosophy
Strawberry Tomato Bread Salad Recipe Card
Strawberry Tomato Bread Salad
This recipe celebrates Italy’s fresh produce and resourceful cooking, making it a perfect summer dish. This dish will give you an explosion of flavors and freshness hard to imagine.
Ingredients
- Bread: 200 g stale Tuscan bread (or ciabatta/sourdough), crusts removed
- Strawberries: 200 g, hulled and diced
- Tomatoes: 200 g ripe tomatoes (or 200 g tomato passata for gelatine, optional)
- Cucumber: 1 small English cucumber, thinly sliced
- Shallot: 1, thinly sliced
- Celery: 1 stalk, cut into thin strips
- Basil: 10–12 fresh leaves, roughly chopped
- Extra Virgin Olive Oil: 4 tbsp
- Raspberry Vinegar (or red wine vinegar): 2 tbsp
- Water: 100 ml (for soaking bread)
- Gelatine (optional, for tomato gelatine): 4 g (2 sheets)
- Salt: To taste
- Black Pepper: To taste
- Few mozzarella cubes (optional)
Instructions
- Prepare the Tomato Gelatine (Optional): Soak gelatine sheets in cold water for 10 minutes. Heat 2 tbsp water, dissolve the squeezed gelatine, mix into 200 g tomato passata, pour into a rectangular container, cover with cling film, and refrigerate for 4 hours until set. Dice into small cubes once set.
- Soak the Bread: Remove crusts from the bread and cut into 2 cm cubes. In a bowl, mix 100 ml water with 1 tbsp raspberry vinegar. Soak the bread briefly (1–2 minutes) until softened but not soggy, then squeeze out excess liquid and crumble into a large mixing bowl.
- Prepare the Vegetables and Strawberries: Slice the cucumber, shallot, and celery into thin strips or rounds. Dice the strawberries. If using fresh tomatoes, chop into bite-sized pieces and salt lightly for 10–15 minutes to draw out juices, reserving the liquid for the dressing.
- Assemble the Salad: Add the cucumber, shallot, celery, strawberries, and basil to the bread. Include diced tomato gelatine or salted tomatoes. Toss gently.
- Make the Dressing: Whisk 4 tbsp olive oil, 1 tbsp raspberry vinegar, a pinch of salt, and black pepper. Add 1–2 tbsp reserved tomato juice if using fresh tomatoes.
- Dress and Rest: Pour the dressing over the salad, mix gently, and let rest at room temperature for 20–30 minutes to meld flavors without the bread becoming too soggy.
- Serve: Serve immediately as a light lunch or side, or chill for 30 minutes for a refreshing option, ensuring the bread retains some texture.
Notes
- Bread: Use stale Tuscan sciapo (saltless) for authenticity; ciabatta or sourdough are good substitutes. Avoid toasting for traditional chewy texture.
- Strawberries: Choose ripe, seasonal strawberries (June in Italy).
- Variations: Skip gelatine for a vegan version or add capers for extra zest.
Storage Tips
- Store leftovers in a refrigerator with humidity-controlled crispers to keep vegetables fresh for 1–2 days. Fridges with BioFresh or HydroBreeze functionalities can extend strawberry and cucumber crispness up to 13 days. Look for models with HydroBreeze or NoFrost (this is an Amazon link, we earn a commission if you make a purchase, at no additional cost for you!)
- Best eaten fresh to avoid soggy bread!!
Serving Suggestions
Pair with grilled fish or mozzarella for a more wholesome meal. The strawberries add a sweet contrast to the tangy dressing and savory bread and embody summer freshness.
Inspired by the Italian diet’s emphasis on fresh, seasonal ingredients and starting from the wish of creating a bikini-ready body, this surprising panzanella recipe ilustates the essence of summer eating: vibrant, wholesome and low fat.
In this article I lay out my plan that I designed to get a bikini-ready body (well, all right, no bikini for me, but pretty sculpted 😉 ). In Italy, the abundant produce and mindful eating habits make healthy dieting effortless. I hope you will get some inspiration from it and plan your fabulos plan for getting your ideal summer body weight. Or you can follow me and enjoy with me this Italian approach to wellness.
Here you will find some Easter recipes cooked often in Italy:
Torta Pascualina
