Summer Berry Panzanella Salad
Photography Courtesy Dave’s Killer Bread
Featured in Summer 2026
Ingredients
Bagel “Croutons”:
3 Dave’s Killer Bread Summer Berry Bagels
3 tablespoons unsalted butter
2 tablespoons brown sugar
1 pinch salt
Berry Salad:
1 pint strawberries, hulled and sliced (reserve ½ cup for dressing)
½ cup blueberries
½ cup raspberries (optional)
½ teaspoon lemon zest
1 tablespoon lemon juice
Berry Dressing:
½ cup reserved strawberries
1 tablespoon brown sugar
1 pinch salt
Topping (optional):
¾ cup plain Greek yogurt or vanilla yogurt
1 tablespoon poppy seeds
1 teaspoon black pepper
Instructions
- Preheat oven to 350°F.
To Make Bagel Croutons:
- Cut bagels into ¾-inch cubes. In a bowl melt butter; stir in brown sugar and salt. Toss bagel cubes in butter mixture.
- Spread on a baking sheet and bake 15 to 18 minutes, flipping once, until golden and crisp. Let cool.
To Make Berry Salad:
- In a large bowl combine sliced strawberries, blueberries, raspberries (if using), lemon zest, and lemon juice. Toss gently.
To Make Berry Dressing:
- Place reserved strawberries in a bowl. Add brown sugar and salt. Using a fork or potato masher, mash until juicy and chunky.
To Assemble Salad:
- Add cooled bagel cubes to berry salad. Pour in the mashed berry dressing. Toss lightly so the bread absorbs all the juice.
- Let salad sit 5 to 10 minutes so bagel pieces soften while still staying textured.
- Serve in bowls. If desired, you can top with yogurt, poppy seeds, and mint leaves.
Recipe courtesy Dave’s Killer Bread
