(Metro News Service) This Summer Berry Panzanella Salad turns juicy seasonal berries and sweet bagel “croutons” into a fresh, colorful twist on a brunch classic.

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Summer Berry Panzanella Salad

Bagel “Croutons”:

• 3 Dave’s Killer Bread Summer Berry Bagels
• 3 tablespoons unsalted butter
• 2 tablespoons brown sugar
• pinch salt

Berry Salad:

• pint strawberries, hulled and sliced (reserve 1/2 cup for dressing)
• 1/2 cup of blueberries
• 1/2 cup raspberries (optional)
• 1/2 teaspoon lemon zest
• tablespoon lemon juice

Berry Dressing:

• 1/2 cup of strawberries
• tablespoon brown sugar
• pinch salt

Serving:

• 3/4 cup of plain Greek yogurt or vanilla yogurt
• tablespoon poppy seeds
• fresh mint (optional)

1. Heat oven to 350°F.
2. To make bagel croutons: Cut bagels into 3/4-inch cubes. In bowl, melt butter; stir in brown sugar and salt. Toss bagel cubes in butter mixture.
3. Spread on baking sheet and bake for 15-18 minutes, flipping once, until golden and crisp. Let it cool.
4. To make berry salad: In large bowl, combine sliced strawberries; blueberries; raspberries, if desired; lemon zest; and lemon juice. Toss gently.
5. To make berry dressing: Place reserved strawberries in bowl. Add brown sugar and salt. Using fork or potato masher, until juicy and chunky.
6. To assemble panzanella salad: Add cooled bagel cubes to berry salad. Pour in mashed strawberry dressing. Toss slightly so bread absorbs juice.
7. Let it sit for 5-10 minutes so bagel pieces soften while staying textured.
8. Serve in bowls with yogurt, poppy seeds and mint leaves, if desired.

To find more summer brunch inspiration, visit www.DavesKillerBread.com