Strawberry Panzanella Salad


Strawberry Panzanella Salad

Summer mini-series for Recipe.TV

Serves 4

9 oz croutons


For the dressing

2 fl oz extra virgin olive oil

1 fl oz red wine vinegar

1 lemon, zest only

1 tbsp chopped chives

4 medium sprigs of fennel, chopped


10½ oz strawberries, hulled and sliced

4½ oz cherry tomatoes, halved

½ cucumber, diced

Salt and freshly ground black pepper

12 basil leaves, to garnish

Fennel flowers, to garnish


Place the croutons into a bowl.

Mix oil, red wine vinegar, lemon zest and chives and chopped fennel together in a bowl. Stir well.

Add the strawberries, tomato halves and diced cucumber to the croutons, mix well and pour over the dressing.

Seasoning with salt and freshly ground black pepper.

Tear the basil and add to the salad.

Mix well and serve.


Fine foodCatherine FulvioGood living