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Summer Berry Panzanella Salad

Author Dave’s Killer Bread

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.
  • Makes 4 to 5 servings. Recipe from Dave’s Killer Bread.