This is my variation of panzanella. Each ingredient having its own intense flavor, when combined, creates an explosive salad. Perfect for a summer day.
Preheat the oven to 375 degrees F (190 degrees C).
Toss bread cubes with 2 tablespoons olive oil, garlic powder, onion powder, salt, and black pepper on a large baking sheet until evenly coated; spread mixture into a single layer.
Bake in preheated oven until toasted, about 10 minutes.
Transfer toasted bread to a large bowl and mix with strawberries, tomatoes, feta cheese, and onion. Whisk 1/4 cup olive oil, red wine vinegar, and honey in a small bowl; drizzle over bread and tomato salad. Toss to coat.
Per Serving: 376 calories; protein 9.1g; carbohydrates 52.3g; fat 14.8g; cholesterol 6.3mg; sodium 717.4mg.