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Avocado Panzanella Salad
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Serving Size -
4
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Prepared By -
DnD
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Recipe Rating
* * * * *
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2 large avocado, seeded, peeled and diced |
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1/2 loaf ciabatta bread, cubed into 1-inch pieces |
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1 pint heirloom cherry tomatoes, cut in half |
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1 hothouse cucumber, unpeeled, seeded and sliced 1/2-inch thick |
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20 large basil leaves, coarsely chopped |
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3/4 cup fresh feta cheese |
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1 tsp finely minced garlic |
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1/4 tsp freshly ground black pepper |
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Toss cubed bread with olive oil and toast in 400 degrees F oven for about 10 minutes, or until lightly browned.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, and basil. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Lastly, add diced avocado and cheese (if using). Serving Suggestion: Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend. |
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