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.