Summer Berry Panzenella Salad

Prep Time - 25 minutes

Serves 4-6

Ingredients

Bagel “Croutons”

• (3) Dave’s Killer Bread Summer Berry Bagels

• 3 tbsp unsalted butter

• 2 tbsp brown sugar Pinch of salt

Berry Salad

• (1) Pint of strawberries, hulled and sliced

• ½ cup blueberries

• ½ cup raspberries (optional but fits the bagel flavor)

• ½ tsp lemon zest 1 tbsp lemon juice

Berry Dressing

• ½ cup of strawberries (from the pint above) 1 tbsp brown sugar

• Pinch of salt

• To Finish:

• ¾ cup of plain greek yogurt or vanilla yogurt 1 tbsp poppy seeds

• Fresh mint (optional)

Directions

1. Turn Bagels into Panzenella croutons

2. Cut bagels into ¾-inch cubes.

3. Melt butter in a bowl and stir in brown sugar and salt

4. Toss the bagel cubes into the butter mixture

5. Spread on a baking sheet and bake 15-18 minutes, flipping once, until golden and crisp.

6. Let cool

Strawberry Dressing

1. Place ½ cup strawberries in a bowl

2. Add 1 tbsp of brown sugar

3. Add a pinch of salt

4. Mash with a fork or potato masher until juicy and chunky

Build the Berry Mixture

1. In a large bowl combine remaining sliced strawberries, blueberries, raspberries, lemon zest, and lemon juice

2. Toss gently

Assemble the Panzanella

1. Add cooled bagel cubes to the berry mixture

2. Pour in the mashed strawberry dressing

3. Toss slightly so the bread absorbs the juice

4. Let sit 5-10 minutes so the bagel pieces soften while staying textured.

Serve

1. Serve in bowls with a spoonful of yogurt, poppy seeds, and mint leaves.