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Prep Time: 30 mins
Cook Time: 15 mins
Servings: 4

Strawberry (Summer Fruit) Panzanella

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Sliced Bread


  • 1 loaf of Villaggio Artesano® Original White Bread, cubed
  • 1/2 cup (125ml) Olive Oil
  • 1 tbsp (15g) Garlic Powder
  • 1 tbsp (15g) Onion Powder
  • 1 tbsp (15g) dried Italian Herb Blend
  • 1/2 Cup (125mL) Basil Pesto
  • 6 tbsp (90g) Balsamic Vinegar
  • 2 tbsp (30g) Honey
  • 1 cup (250g) Grape Tomatoes
  • 1 Cucumber, thinly Sliced
  • 1/2 Red Onion, thinly sliced
  • 1 lb (500g) Strawberries, hulled and halved
  • 1 tbsp (15g) fresh Basil, Chives & Chervil, finely chopped
  • 3 cups (750g) Baby Spinach
  • 3 whole Peaches, pitted and sliced
  • 1lb (500g) Burrata


  1. Preheat oven to 375°F (190°C)
  2. In a large mixing bowl, add the cubed bread and toss with 1/4 cup (62.5ml) of olive oil, garlic powder, onion powder, Italian herb blend
  3. Transfer to a parchment-lined baking sheet
  4. Bake until golden brown and crisp for about 10-15 minutes
  5. In a small mixing bowl, whisk together pesto, balsamic vinegar, honey remaining 1/4 cup (62.5ml) of olive oil and set the dressing aside
  6. In a large mixing/salad bowl, add roasted bread cubes, grape tomatoes, cucumber slices, red onion slices, strawberries, fresh herbs, spinach and peaches
  7. Toss gently
  8. Transfer to serving platter and top with burrata cheese
  9. Drizzle with prepared dressing