This past weekend, Cherub and I, along with some Slow Food Columbus members and friends descended upon Schacht Farm Market for the last weekend of you-pick strawberries. I left with ten pounds. Ten pounds.
I knew there would be jam, cobblers and desserts in store, but I wanted some for lunch. And it wasn’t like I had to worry if there would be enough. There were obviously plenty.
I quickly cobbled together a strawberry panzanella salad that just hit the spot after a morning’s work of picking. It didn’t hurt that we had a bit of past its prime ciabatta that made the base. And growing the in back yard is plenty of basil, parsley and mint. I sliced up some green onions I’d picked up at the farmer’s market, although I do prefer and adore red onion in this salad. As for a dressing, a generous drizzling of balsamic vinegar and olive oil, few twists of pepper and a pinch of salt are all you need, lemon if you have it. And of course the berries. Lots of those.
Strawberry Panzanella Salad, Serves two (plus a little four year old)
2 c slightly stale bread, cut into large cubes (I used ciabatta)
3 c strawberries, halved
2 green onions sliced or small amount of finely sliced red onion
Small handful each of fresh parsley, fresh basil, fresh mint, chopped
4 T olive oil, plus more to taste
2 T balsamic vinegar, plus more to taste
Salt and pepper, perhaps a squeeze of 1/2 a lemon if its lying around, pinch of sugar if you think it needs it
Combine all of it. Toss to coat.
Playlist included Howlin’ for You by the Black Keys.