Gluten Free Strawberry Panzanella Salad
Is spring finally here? We are dreaming of summer and have been inspired by strawberries. We LOVE strawberries!!
Below is an easy and delicious recipe using our Buddha Bread- delicious gluten free bread rolls.
1 cup of olive oil
1 bag of Buddha Bread, baked one day in advance.
8-16 oz of mixed greens of your choice (we used baby spinach)
1 pound of strawberries (cleaned and cut)
1 oz bunch of basil, chiffonade*
8 oz fresh mozzarella
balsamic vinaigrette (we used fig balsamic dressing)
Using a skillet (we used a cast iron skillet), heat olive oil over medium heat.
In the meantime, cut the bread into bite size cubes. Check oil readiness by tossing one piece of bread in it. If it sizzles and bubbles immediately, it's ready.
Fry the bread in batches stirring quickly so it doesn't burn. You want it to be a nice golden - toasty - crouton. When done remove with slotted spoon and place on paper towel to soak excess oil. (This can be done in advance and left on counter up to a day)
When ready to serve; mix with the greens, strawberries, basil and mozzarella and toss.
Use balsamic vinaigrette to taste and serve. Bon Appetit!!
*stack up basil leaves, roll them up and then slice thinly