STRAWBERRY & CHERRY TOMATO PANZANELLA SALAD

Crunchy fried sourdough is always a winner in any salad, however the addition of strawberries takes it to a whole new level! A very easy and delicious dish that can be thrown together at the last minute, perfect for summer entertaining.

I have partnered with the lovely team at Strawberry Growers NZ to come up with this fun summer salad. Although traditionally used in sweet dishes, strawberries work really well in savoury meals too.

“Strawberries are summer's favourite fruit. Why else would summer make them heart shaped?” - Strawberry Growers NZ

Serves 6

INGREDIENTS

Salad
3 thick slices of sourdough
2 tablespoons olive oil
250g New Zealand Strawberries, hulled and halved lengthways
250g cherry tomatoes, halved
½ small red onion, halved and thinly sliced
½ cup fresh basil leaves
150g feta cheese, crumbled

Dressing
1 clove garlic, minced
1 tablespoon wholegrain mustard
1 tablespoon apple cider vinegar
5 tablespoons olive oil
Sea salt
Cracked pepper

METHOD

In a small bowl or jar, mix together all dressing ingredients until well incorporated. Season with salt and pepper. Set aside.

Heat oven grill to 200ºC and line a baking tray.

Place sourdough on tray and drizzle olive oil on both sides. Grill bread until golden and toasted, turn half way through toasting. Tear toast into small chunks.

In a large bowl, gently toss strawberries, cherry tomatoes, red onion and half the basil leaves. Just before serving, add the torn sourdough and dressing. Top with crumbled feta cheese and remaining basil leaves.