Janet Tharpe
Columnist

Adding a new twist to an old classic is a great way to revive a recipe and try something new.

Home cook Careema Bell got creative with her favorite tomato and mozzarella panzanella (Italian bread salad). Her dessert version features strawberries with toasted bread cubes tossed with brown sugar and butter. Talk about yum!

Careema created this recipe for her niece and nephews, to showcase how much fun cooking can be. Careema’s recipe was so delightful it won grand prize in the “Creative Cooking for Kids” recipe contest at justapich.com.

See step-by-step photos of Careema’s recipe, plus thousands more from home cooks around the country at www.justapinch.com/panzanella.

You’ll also find a meal planner, coupons and chances to win. Enjoy, and remember, use “just a pinch.”

 

Strawberry Panzanella Salad

Ingredients

• 4 cups day old bread, cubed (preferably Italian or a rustic sturdy loaf)
• 1 lb fresh strawberries
• 1 cup plain Greek yogurt
• 4 sprigs mint
• 1 cup packed brown sugar divided
• 4-6 tbsp. melted butter
• 1 tsp. vanilla

 

Directions

1. Toss cubed bread in melted butter and 1/2 cup brown sugar. Bake at 400 degrees F for about 15 minutes or until bread is crisp. Remove from oven. Bread will continue to crisp as it cools.
2. Take about 1/2 cup of sliced strawberries and add them to a bowl with 1/2 cup of brown sugar. Macerate (grind) the two together until the strawberries create a syrup. It’s OK if there are still hunks of strawberry in the sauce. You can adjust the amount of sugar to fit your family’s preference.
3. Toss remaining sliced strawberries and cooled bread chunks in the strawberry sauce. Place in bowl or martini glass.
4. Blend the yogurt with the vanilla and top each, serving with a dollop.
5. Add a mint sprig and a little more strawberry sauce.