A fresh twist on a panzanella salad with strawberries, honey goat cheese, basil, croutons and a balsamic drizzle.
For the fact that spring is FINALLY here! And boy, she came full force. We were lucky enough here in the Midwest, to be blessed with 70-degree weather.
The sun was shinning.
Not a cloud in the sky.
I was one happy gal.
To top it all off, my fiancé whipped dinner together, complete with my first margarita of the season! Spoiled. Grilled steaks, sweet potatoes and a simple veggie side is his specialty. I was in pure bliss.
Since spring is here, that automatically means, at least in my kitchen, to immediately transition to oven-less and cooking-free side dishes and more time spent outside around the grill. My kinda night.
I became obsessed with panzanella salad’s a few summers back when I was lucky enough to have a coworker with her own garden with way too many tomatoes on her hands. I gladly told her I would take them off her hands. Let me tell you…ample amounts of fresh salsa and panzanella salads were happening around our house. Not.One.Complaint.
A new year. A new panzanella salad!
The strawberries were just starring at me at the store. They were gorgeous. And on sale….I couldn’t turn them down.
Fresh strawberries replace the tomatoes in my version of a panzanella salad. Balsamic vinegar brightens the strawberries and enhances their sweet flavor. If you have yet to try vinegar and berries, you are going to fall in love.
Honey goat cheese…I couldn’t stop nibbling on it. Sweet, salty and creamy bring all the flavors and textures together.
Spring, so glad you finally showed up. I made you an addicting strawberry salad to celebrate!
Craving more healthy side dishes?
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!6