1. Preheat oven to 425. Lay bread cubes on a baking sheet. Drizzle with olive oil and season with salt and pepper; toss to combine. Bake for 8 minutes, or until the bread is golden brown and crisp.
2. Place arugula in a large salad bowl and top with strawberries, basil, mozzarella and the toasty bread cubes.
3. Combine vinaigrette ingredients in a small mixing bowl and drizzle over the salad. Toss gently to combine. Serve immediately.
Strawberry Arugula Panzanella Salad
Serves 4
All you need:
1 small French baguette, cut into cubes
1/4 cup olive oil
Salt and pepper, to taste
8 cups baby arugula
1 pound strawberries, hulled and halved
10 fresh basil leaves, chiffonade
8 oz. small fresh mozzarella balls
Vinaigrette
1/4 cup white balsamic vinegar
1/4 cup olive oil
2 teaspoon agave nectar
2 teaspoon Dijon mustard
1/2 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground black pepper, to taste
All you do:
1. Preheat oven to 425. Lay bread cubes on a baking sheet. Drizzle with olive oil and season with salt and pepper; toss to combine. Bake for 8 minutes, or until the bread is golden brown and crisp.
2. Place arugula in a large salad bowl and top with strawberries, basil, mozzarella and the toasty bread cubes.
3. Combine vinaigrette ingredients in a small mixing bowl and drizzle over the salad. Toss gently to combine. Serve immediately.